There are certain breakfasts that feel extra special — and for me, a German apple pancake is one of them. This recipe is very similar to a Dutch baby, except with the bonus of warm caramelized apples tucked inside. It only takes three simple steps: Cook the apples in a skillet, pour in the batter, and bake until golden. When it bakes, the edges puff up dramatically while the center stays custardy. I love to make it every fall when apples are at their peak. It’s the perfect cozy breakfast with coffee or a pumpkin spice latte.
Get the recipe: German Apple Pancake
What Makes This German Apple Pancake So Good
There’s no need for fancy techniques! The skillet does double duty — first on the stovetop to caramelize the apples, then in the oven to transform everything into a billowy pancake. The oven does the heavy lifting, and the result always looks beautiful with golden edges and a tender, custardy middle. It’s sweet, but not overly so, and it has just the right balance of textures. I love that it delivers a little bit of drama when it rises in the oven, and everyone oohs and aahs when you dust it with powdered sugar right before serving.
2 Tips for Making a German Apple Pancake
- Bring the egg and milk to room temperature. This helps the batter mix smoothly and gives the pancake a better rise in the oven.
- Use a 10-inch cast iron skillet. It holds heat evenly, caramelizes the apples beautifully, and gives the pancake the best puff.