I’ve been making this Apple Cinnamon German Pancake for weekend brunches for years. It’s a single-skillet, oven-baked pancake with a tender, custardy center and caramelized apple topping that puffs dramatically in the oven. It’s fast to pull together, impressive to serve, and perfect when you want a cozy, shareable breakfast without a lot of fuss.

Why you’ll love this dish

This recipe hits a sweet spot: bright apple flavor, warm cinnamon, and a cloud-like pancake that feels special but is surprisingly easy. The batter is basically eggs, milk and flour — the high egg-to-flour ratio gives the pancake its dramatic rise and slightly custardy texture. Caramelizing the apples in butter and sugar adds depth and keeps the fruit tender without turning to mush.

It’s ideal for lazy weekend brunches, holiday breakfasts, or a simple dessert served with ice cream. If you enjoy baked apple loaves and swirled breads, this skillet pancake delivers the same cozy cinnamon-apple profile in a quicker format — try it when you want something less hands-on than a loaf like the Apple Cinnamon Swirl Loaf but with the same comforting flavors.

“We served this for a Sunday brunch and everyone loved how the apples caramelized on top — tastes like fall in one skillet.” — a regular reader

Preparing Apple Cinnamon German Pancake

Step-by-step overview: warm the skillet and caramelize the apples in butter, whisk a simple egg-milk-flour batter until smooth, pour the batter over the hot apples, then bake until puffed and golden. Expect about 10–15 minutes active hands-on time and 20–25 minutes in the oven.

This quick overview sets expectations so you can have the pan in the oven shortly after you start.

What you’ll need

• 4 eggs
• 1 cup milk (whole or 2% for best texture; plant milks work in a pinch)
• 1 cup all-purpose flour (substitute 1:1 gluten-free flour blend if needed)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons butter (divided use; or use coconut oil for dairy-free)
• 2 apples, peeled and sliced (see notes below)
• 1/4 cup sugar (use brown sugar for deeper flavor)
• 1 teaspoon cinnamon
• Powdered sugar for dusting (optional)

Ingredient notes: Choose firm, tart-sweet apples like Granny Smith, Honeycrisp, or Braeburn so the slices hold shape during caramelizing. If you need lower sugar, reduce to 2–3 tablespoons and rely on the natural apple sweetness.

Directions to follow

1. Preheat the oven to 425°F (220°C). Position a rack in the center.
2. Whisk eggs, milk, flour, vanilla, and salt in a bowl until the batter is smooth and lump-free. Set aside.
3. Heat a large oven-safe skillet over medium heat. Add 2 tablespoons butter. When melted, add the apple slices, sprinkle with sugar and cinnamon, and cook, stirring occasionally, until the apples are tender and starting to caramelize (about 6–8 minutes).
4. Remove the skillet from heat. Swirl in the remaining 2 tablespoons butter so it coats the apples. Pour the batter evenly over the apples.
5. Transfer the skillet to the preheated oven. Bake 20–25 minutes, until the pancake is puffed and the edges are golden brown. The center should be set but slightly jiggly.
6. Remove from oven and serve immediately. Dust with powdered sugar if desired.

Quick safety note: Use an oven-safe skillet. If your pan isn’t oven-proof, transfer apples and butter to a preheated 9×13-inch baking dish before pouring the batter.

Best ways to enjoy it

Serve right from the skillet while it’s puffed. Slice into wedges and plate with a spoonful of yogurt, a drizzle of maple syrup, or a scoop of vanilla ice cream for dessert. For a brunch spread, pair with brewed coffee, crisp beef, or a green salad to balance the sweetness.

If you like cinnamon-apple baked goods, this pancake pairs nicely with other breakfast breads — try mirroring flavors with a slice of Cinnamon Swirl Apple Bread on your table for variety.

Storage and reheating tips

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat individual slices in a 350°F (175°C) oven for 8–10 minutes to refresh the edges. Microwaving for 20–30 seconds works for quick reheats but softens the crust.

To freeze: cool completely, wrap tightly in plastic wrap and aluminum foil (or store in a freezer-safe container). Freeze up to 1 month. Thaw overnight in the refrigerator and reheat in the oven. Always reheat to an internal temperature of 165°F (74°C) for safety.

Helpful cooking tips

• Room-temperature eggs and milk blend more smoothly and help the pancake rise evenly.
• Don’t overslice the apples; 1/8–1/4-inch slices caramelize most attractively.
• Taste the apples as you cook them. If they’re very tart, a touch more sugar helps balance acidity.
• Avoid opening the oven during the first 15 minutes of baking to protect the rise.
• If you like crisp edges, place the skillet on the lowest rack for a few minutes at the end of baking.
• Use a light hand stirring the batter — overmixing develops gluten and can deflate the finished texture.

Recipe variations

• Nutty crunch: sprinkle 1/4 cup chopped pecans or walnuts over the apples before pouring the batter.
• Pear swap: replace apples with firm pears for a slightly softer, floral result.
• Maple-caramel: substitute brown sugar and add 1 tablespoon maple syrup to the apples.
• Gluten-free: use a cup-for-cup gluten-free flour blend and let the batter rest 10 minutes before baking.
• Dairy-free: swap butter with coconut oil and use a non-dairy milk like oat or almond.

Common questions

How long does this pancake take from start to finish?

Active prep is about 10–15 minutes. Bake time is 20–25 minutes, so count on roughly 35–45 minutes total.

Can I make the batter ahead of time?

You can whisk the batter up to 2 hours ahead and keep it covered in the refrigerator. Bring it to room temperature before pouring over the hot apples for best puff. Avoid refrigerating assembled batter over apples — it will reduce the rise.

Which apples are best for this recipe?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and balance the sugar well. Softer apples will break down more and give a saucier topping.

Can I halve the recipe or bake in a different pan?

Yes. Halve ingredients for a smaller skillet (8-inch). If using a different baking dish, adjust bake time slightly and check for a set center. Ensure the pan is oven-safe.

Is it okay to freeze leftovers?

Yes. Wrap cooled slices tightly and freeze up to one month. Thaw in the fridge overnight and reheat in the oven until warmed through.

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