German Apple Pancake Recipe (AKA Apple Dutch Baby)
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This German Apple Pancake, also known as an Apple Dutch Baby, is a delightful and easy-to-make dish that’s perfect for breakfast or brunch. The recipe features a light, airy pancake batter and tender caramelized apples, creating a deliciously balanced and flavorful treat.
You will also love my Original Dutch Baby Pancake and Brown Butter Apple Pie recipes.
Quick Look: German Apple Pancake Recipe (AKA Apple Dutch Baby)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, gluten-free adaptable
- Method: Oven-baked
- Technique: Whisk ingredients into a smooth batter, then pour into a hot, buttered skillet. Bake at high heat until the pancake dramatically puffs up around the edge while remaining custardy in the center. Finish with powdered sugar and toppings.
- Flavor & Texture: Light, eggy, and slightly sweet with a delicate vanilla aroma. The edges are crisp and airy while the center stays soft, custard-like.
Why This Recipe Never Fails
The Dutch baby pancake has a perfect balance of crispy edges and a soft, custard-like center that creates the perfect bite. Enjoy a dusting of powdered sugar, cinnamon sugar, a drizzle of maple syrup, or even a whipped cream, yogurt dollop, or a scoop of vanilla ice cream for a super indulgent treat.
You will love these fluffy pancakes for special occasions, Sunday mornings, Christmas mornings, and more! German pancakes are a great alternative to traditional pancakes. and is an easy way to enjoy fresh apples for breakfast, brunch, or dessert!
Try our Swedish Pancakes next time.
Made With Amore,
“We’ve tried lots of recipes for German pancakes over the years and none seem to turn out quite right. We decided to give your recipe a try for part of our Christmas morning breakfast, and it was perfection! Thank you!”
– Rachel
Table of Contents
- Quick Look: German Apple Pancake Recipe (AKA Apple Dutch Baby)
- Why This Recipe Never Fails
- Simple Ingredients
- Variations & Substitutions
- How to Make German Apple Pancake Recipe (AKA Apple Dutch Baby)
- German Apple Pancake Recipe FAQs
- Serving Suggestions
- Recipe Tips
- More Apple Recipes
- German Apple Pancake Recipe
Simple Ingredients
Made with pantry staples and fresh apples, this recipe doesn’t require any hard-to-find ingredients.
- Eggs: The key ingredient that gives the pancake its structure and signature puffed, airy texture
- All-Purpose Flour: Provides the base structure that allows the pancake to rise and hold its shape
- Whole Milk: Adds richness and moisture, creating a smooth, pourable batter
- Butter: Used for cooking and adds rich flavor while helping create golden, crisp edges
- Apple: A tart variety like Granny Smith, Honeycrisp, or Pink Lady adds sweetness, texture, and warm fruit flavor
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- All-Purpose Flour: Swap with a gluten-free all-purpose flour blend or whole wheat flour for a different texture and dietary needs.
- Apple: Replace with pears, peaches, berries, or a mix of seasonal fruits for a fresh twist. Top with my Easy Homemade Blueberry Sauce or Strawberry Coulis! You should also try my Overnight Blueberry French Toast Casserole.
- Vanilla Extract: Substitute with almond extract, maple extract, or a splash of rum or brandy for deeper flavor variation.
- Granulated Sugar: Use brown sugar, coconut sugar, honey, or maple syrup, and adjust with a little lemon juice to balance sweetness.
How to Make German Apple Pancake Recipe (AKA Apple Dutch Baby)
This oven-pancake batter is made in a blender and baked all in one pan. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Cut and core the apples.
- Add all the ingredients to the blender and blend until smooth.
- Add the butter to the hot skillet.
- Place the apple slices in the pan and cook in the oven.
- Pour batter over the apple slices.
- Bake.
- Make sure to use oven mitts when taking out the hot skillet.
- Add powdered sugar and/or syrup, if desired. Cut into slices and transfer to a serving plate.
German Apple Pancake Recipe FAQs
You can use any ovenproof skillet or a baking dish. Make sure it’s well-seasoned or non-stick to prevent the pancake from sticking.
Make sure the skillet is preheated and you add the batter to a hot skillet, the batter is well-whisked and smooth, and the oven temperature is accurate. These factors help the pancake to rise properly. The end result will resemble a puffy pancake with a golden brown top.
German pancakes, also known as Dutch Babies, are called German pancakes because they are believed to derive from a German dish called Pfannkuchen. Despite the name, they were popularized in the United States, particularly in the early 1900s by a Seattle restaurant.
Allow your leftover puffy pancake to cool to room temperature. Once cooled, cover the pancake with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 2 days.
Serving Suggestions
I love serving this easy German pancake (Dutch baby) as the centerpiece of a cozy breakfast or brunch spread alongside other favorites like Hashbrown Breakfast Casserole, Easy Breakfast Casserole Recipe with Potato and Egg, or Italian Frittata Recipe with Peas and Ricotta. It pairs beautifully with a dusting of powdered sugar and a drizzle of maple syrup for a simple yet impressive start to the day. Try pairing it with my Homemade Pistachio Butter or Homemade Nutella as a spread to add an extra layer of richness, or serve it with yogurt and Fruit Salad for a lighter brunch option.
My Pro Tips
Recipe Tips
- Preheat the Skillet: Make sure to preheat your skillet in the oven. This ensures the pancake puffs up properly and develops a crispy edge.
- Room Temperature Ingredients: Use room temperature eggs and milk. This helps the batter mix more smoothly and evenly, resulting in a better rise.
- Melt Butter Completely: Allow the butter to melt completely and coat the skillet thoroughly. This prevents sticking and adds a rich flavor to the pancake.
- Bake Immediately: Pour the batter over the apples and bake immediately. This helps the pancake rise properly and prevents the batter from settling.
- Watch the Baking Time: Keep an eye on the pancake in the last few minutes of baking. It should be puffed and golden brown around the edges. Overbaking can make it dry.
More Apple Recipes
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German Apple Pancake Recipe
Equipment
Ingredients
- 3 large eggs, at room temperature
- ½ cup whole milk, slightly warmed
- 1 large Granny Smith, Honeycrisp, or Pink Lady apple, cored and sliced (peel only if desired)
- 4 tablespoons butter, 1/2 stick, cut into chunks
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground or grated nutmeg, optional
- 1 teaspoon vanilla extract or pure almond extract
- ¼ teaspoon kosher salt
- ½ cup all-purpose flour
- Powdered sugar or syrup, for serving
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and place a 10-inch ovenproof skillet or cast-iron pan in the oven while it preheats.
- Prepare Batter: In a medium bowl or blender, whisk or blend together eggs, milk, vanilla extract (or almond extract), and kosher salt until very smooth. Add flour, and whisk or blend again until combined. Set aside.
- Cook Apples: Carefully remove the hot skillet from the oven. Add butter to the skillet and allow it to melt completely, swirling to coat the bottom and sides. Add sliced apples to the skillet, spreading them out evenly. Sprinkle granulated sugar, ground cinnamon, and nutmeg (if using) over the apples. Toss a bit to combine. Return the skillet to the oven and bake for about 5 minutes, until the apples start to soften.
- Combine and Bake: Carefully remove the skillet from the oven again. Stir the apples to evenly coat in sugar and butter. Pour prepared batter over softened apples in the skillet. Immediately return skillet to the oven and bake for 20-25 minutes, or until pancake is puffed and golden brown around the edges. Avoid opening the oven during baking.
- Serve: Once baked, remove the skillet from the oven. Dust the German Apple Pancakes with powdered sugar or drizzle with syrup. Slice into wedges and serve warm.
Notes
- Preheat the Skillet: Make sure to preheat your skillet in the oven. This ensures the pancake puffs up properly and develops a crispy edge.
- Room Temperature Ingredients: Use room temperature eggs and milk. This helps the batter mix more smoothly and evenly, resulting in a better rise.
- Melt Butter Completely: Allow the butter to melt completely and coat the skillet thoroughly. This prevents sticking and adds a rich flavor to the pancake.
- Bake Immediately: Pour the batter over the apples and bake immediately. This helps the pancake rise properly and prevents the batter from settling.
- Watch the Baking Time: Keep an eye on the pancake in the last few minutes of baking. It should be puffed and golden brown around the edges. Overbaking can make it dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good recipe. Toddler also ate it which is great.
Yay! Happy they loved it oo! You can also try our original Dutch Baby and add berries for another variation. Enjoy!
Awesome, cooked for Brunch this past Saturday and it was the first thing gone!!
YAY! Happy everyone loved it!
This was superb!! I love German pancakes, but the apples took it to a new level, and it was so easy to make. I wish there was a place to post a picture because it was also beautiful!
Yes! The apples take it up a notch for sure! You can always email me or DM me a photo- I’d love to see. Happy you loved it.
Love this recipe is it possible to use canned peach or apple pie filling like lucky leaf and pouring the batter over that I know I would have to leave off browning the apples with the sugar but just mix the butter in with it would that work? Thanks love your website and your emails.
Yes, that will work! You are most welcome. Enjoy the recipe.