German Apple Pancake - Apfelpfannkuchen

This delicious baked German Apple Pancake (aka Apfelpfannkuchen) is divine! I have doubled this recipe many times. To do so, simply place the cooked apples into a prepared 9 x 13-inch pan and pour the batter over top. Bake times will need to be adjusted slightly as well.

Course Breakfast

Cuisine German

Keyword apples, pancakes

Prep Time 15

Cook Time 25

Batter Rest Time 30

Total Time 1 10

Servings Slices

Calories 337kcal

Ingredients

Batter:

½ c. all-purpose flour
1 tbsp. granulated sugar
½ tsp. baking powder
⅛ tsp. salt
½ tsp. ground nutmeg
4 eggs
1 c. whole milk
1 tsp. vanilla extract
2 tbsp. butter melted

Apple Layer:

2 tbsp. butter
1 lg. tart apple peeled & sliced
2 tbsp. brown sugar
½ tsp. cinnamon
½ tsp. ground nutmeg
powdered sugar for dusting

Instructions

To Make Batter:

In a medium bowl, mix the dry ingredients, (flour, sugar, baking powder, salt, & ground nutmeg).
Make a well in the center of the dry ingredients and add the eggs, milk, & vanilla extract. Beat the mixture by hand to get a fairly consistent batter. NOTE: There will be some lumps.
While stirring the batter slowly pour the melted butter in so it doesn't clump.
Set batter aside to rest for at least 30 minutes (up to 1 hour).

To Make Apple Layer:

While the batter rests, heat a cast iron skillet and melt the butter for the apple layer.
Place the sliced apples on top of the butter and sprinkle with the sugar, cinnamon, & nutmeg.
Flip the apples occasionally and cook until slightly softened.

To Bake:

When apples are nearly softened, heat the oven to 425°F.
Pour the batter gently over the cooked apples, scraping any settled batter from the bowl and into the pan.
Bake for 15 minutes at 425°F.
Reduce oven to 375°F and bake an additional 10 minutes or until a toothpick inserted in the center comes out clean.
Remove the pancake from the oven and dust it with powdered sugar if desired.

Nutrition