German Apple Pancake
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-inch pancake
  • 1/2 cup (60 g) unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs, room temperature
  • 1/2 cup (120 ml) half and half or whole milk
  • 2 tablespoons unsalted butter
  • 2 apples, peeled, cored, thinly sliced (Tart apples such as Granny Smith or Empire work well.)
  • 1 tablespoon firmly packed dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • pinch of freshly grated nutmeg
  • 1 lemon wedge
  • confectioners sugar, for sprinkling
  1. Preheat the oven to 475° F/250° C.
  2. BATTER: In the medium bowl, whisk together the flour and the salt. In the small bowl, whisk together the eggs and milk. Gradually whisk into the flour mixture, just until blended. Do not overbeat.
  3. APPLES: In the skillet, melt the butter over medium heat. Add the apple slices and brown sugar, and saute until the apple is tender, about 3 to 5 minutes. Stir in the cinnamon and nutmeg.
  4. Pour the batter over the apples and put the pan in the preheated oven. Bake until puffy and brown on the edges, about 10 to 15 minutes.
  5. Remove from the oven. Place and serving platter over the skillet, and quickly invert pancake onto the platter. You may also serve the pancake directly from the skillet.
  6. TOPPING: Squeeze the lemon juice on top. Dust with confectioners sugar. Slice and serve immediately.
More Information

small mixing bowl
medium mixing bowl
10-inch oven proof pan or seasoned cast-iron skillet
Recipe by Andrea Meyers at