German Apple Pancake

pancakeI grew up with an apple tree in my backyard. That may explain, at least in part, why I get so excited this time of year when the farmer’s markets are filled with bins of bright, colorful apples in a dizzying array of varieties. I am drawn to the rosy orbs as a moth to a flame, and I frequently arrive home from my farmer’s market Saturday with bags of the beautiful fruit.

I love to cook with apples. So far, I’ve gotten no objections from my family. I love their firm feel in my hand as I peel them, and the tart scent that arises when I slice them. I love their crisp snap, and the scents of complimentary spices, reminding me of fall. Apple season is here, and dang it, I couldn’t be more excited!

When I cook with apples, my dogs line up in the kitchen to “help.” As I prepare my apples, I cut them tiny, crisp slices. I have an insanely crazy affection for the sound of my dogs chewing on crispy apples.

While many varieties exist, I have a few favorites for cooking. Usually, I mix up a few varieties in any recipes in order to obtain variations in texture and sweetness that adds a delicious complexity. Some of the varieties I particularly enjoy include:

  • Pink Lady
  • Honeycrisp
  • Lady Alice
  • Braeburn

Over the next several weeks, I’m guessing you will be seeing some apple recipes appearing in this blog. I hope you’ll indulge me and pardon my enthusiasm. I hope you’ll even venture out to a farmer’s market to take advantage of fall’s bounty and then try some of the recipes I offer. Today, I’m going to start with a favorite that I share with my kids when I get on one of my several weeks’ long “pancakes from around the world” kicks where every weekend I make pancakes ostensibly from another country.

German Apple Pancake

  • 4 eggs, beaten
  • 1/2 cup flour
  • 1/2 tsp. baking powder
  • 1 tbsp. white sugar
  • 1/4 tsp fresh grated nutmeg
  • Dash salt
  • 1 cup whole milk
  • 2 tsp. vanilla extract
  • 2 tbsp. melted unsalted butter
  • 3 tbsp. unsalted butter
  • 1/4 to 1/2 c. sugar
  • 1 large apple, sliced (I like honeycrisp for this, though any apple will do)


  1. Preheat the oven to 425 degrees.
  2. In a blender or food processor, beat eggs.
  3. Add flour, baking powder, sugar, nutmeg, and salt and process to combine. Leave blender running.
  4. Combine wet ingredients (milk, vanilla, 2 tbsp. unsalted butter), and pour slowly into running blender or food processor until ingredients are well combined. Set aside.
  5. In a 12″ skillet you can put in the oven, heat 3 tbsp unsalted butter to bubbling.
  6. Sprinkle part of the sugar in the butter and arrange apple slices over the top. Sprinkle the remaining sugar on top of apple slices.
  7. Saute over medium high heat for a few moments, until apples begin to soften.
  8. Carefully pour the batter over the top of the apples and move the pan to the oven.
  9. Bake for 15 minutes at 425 degrees. Reduce heat to 375 and bake an additional ten minutes.
  10. Slice into wedges and serve, sprinkled with powdered sugar.

One thought on “German Apple Pancake

  1. Pingback: Pancakes around the World | Recipes for My Kids

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