German Apple Pancake

I was looking through some old photos and came across these. My wife and I tend to take photos of food before we eat it, even when we don’t know how good it will be. I find it hard to believe I passed on this recipe for the blog, because I remember enjoying it.

I love a nice tart apple! I love a nice fluffy pancake! I am partial to Germans, as well (just don’t mention the war). I just couldn’t miss with this recipe.

German Apple Pancake

German Apple Pancake

adapted from Abby Mandel, Cooking Light, August 2008


  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon grated whole nutmeg
  • 4 eggs, room temperature
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Cooking spray
  • ½ cup granulated sugar, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated whole nutmeg
  • 1 cup thinly sliced Granny Smith apple
  • 1 tablespoon powdered sugar


To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and ⅛ teaspoon nutmeg in a medium bowl, stirring with a whisk. Whisk together eggs, milk, butter, and vanilla in a small bowl. Whisk egg mixture into flour mixture. Let stand 30 minutes.

Preheat oven to 425℉.

To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine ¼ cup granulated sugar, cinnamon, and ½ teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining ¼ cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. (Be careful not to overcook apple-sugar, or pancake will be difficult to remove from pan after baking.) Slowly pour batter over apple mixture.

Bake at 425℉ for 15 minutes. Reduce oven temperature to 375℉ (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

German Apple Pancake


3 thoughts on “German Apple Pancake

  1. wow, this looks awesome. You say to pour the batter over the apples, but it looks like your batter has risen from below the apples….can you explain? I feel like my apples would be on the bottom of the pan and not visible from the top.

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