German Apple Pancake

  • Servings: 2-4
  • Prep Time: 15 minutes
  • Cook Time: 18-25 minutes


  • 2 apples, thinly sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter
  • 1/4 cup packed light brown sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup milk
  • 5 large eggs
  • 1/2 teaspoon vanilla extract
  • Maple syrup, for serving


  1. Preheat the oven to 350°F.
  2. In a small bowl, toss the apple slices, 2 tablespoons of the sugar, the cinnamon, and nutmeg. Set aside.

  3. Cut the butter into four pieces, and place them in a deep cast-iron skillet.
  4. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
  5. Take the pan out of the oven; sprinkle the brown sugar over the melted butter.
  6. Add the apple slice mixture evenly over the brown sugar.
  7. Put the pan back in the oven while you make the remaining batter, about 5 minutes.
  8. In a medium bowl, whisk together the flour, the remaining 2 tablespoons sugar, and the salt.
  9. Whisk in the milk and continue whisking until no flour lumps remain.
  10. Add the eggs, one at a time and whisk until incorporated. Stir in the vanilla extract.
  11. Take the pan out of the oven, and pour the batter over the apples.
  12. Bake for 18–25 minutes, or until the center is set and sides are lightly browned.
  13. The pancake with start to deflate once it is re- moved from the oven. Serve warm with syrup.
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