German Apple Pancakes





Introduction: German Apple Pancakes

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For as long as I can remember, my mom has made the best German Apple Pancakes. The family recipe uses eggs, apples, and several other ingredients to create a breakfast treat that is rich in protein, fiber, and flavor that will keep your breakfast company clamoring for more. These pancakes are also perfect for the fall, using fall-seasonal spices like cinnamon to create a distinct flavor matched only by the season. When making German Apple Pancakes, it is important to have a fundamental understanding of basic cooking techniques. The procedures are not overly complex, however the quality of the final product and the safety of the individual performing the procedure require the employment of both thoroughness (shortcuts will yield a sloppy pancake) and caution. Make sure you own a good pair of oven mitts prior to making these pancakes, as third-degree burns can occur during removal from the oven. Preparation and baking time take a total of 60-75 minutes. Ingredients should not exceed $10. This recipe yields four servings.

• 2 apples
• 4 eggs
• ½ cup all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon baking powder
• 1 pinch salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• ½ teaspoon cinnamon
• ½ cup white sugar
• ¼ cup butter

Additional supplies:
• Oven
• Oven mitts
• 10-inch oven-proof skillet
• Whisk
• Knife
• Two Mixing bowls
• Cutting board

Step 1: Preheat Oven

Preheat the oven to 425 degrees Fahrenheit

Step 2: Prepare Apples

Use a knife to core and peel the apples. Then, cut into thin (quarter to half-inch thick) slices. Handle knife with extreme caution.

Step 3: Add Eggs

Crack four eggs in a mixing bowl and use a whisk to beat the eggs.

Step 4: Add Flour

Then add 1/2 cup flour, continuing to mix with the whisk.

Step 5: Add Baking Powder

Add 1/2 teaspoon baking powder to bowl and mix well.

Step 6: Add Sugar

Add one tablespoon sugar to the mixture and combine thoroughly.

Step 7: Add Salt

Add a pinch of salt and continue to mix

Step 8: Add Milk

Slowly add one cup milk to the mixture while maintaining a steady stir.

Step 9: Add Vanilla

Add one teaspoon vanilla extract and mix thoroughly.

Step 10: Add Butter

Melt two tablespoons butter and add to mixture. Stir until completely mixed, then set the mixture aside.

Step 11: Cinnamon-Sugar Mixture

Combine 1/2 teaspoon cinnamon with 1/2 cup white sugar in a separate bowl.

Step 12: Melt Butter in Skillet

Add ¼ cup butter to the oven proof skillet and melt on stovetop over medium heat. Spread butter around pan thoroughly.

Step 13: Add Cinnamon-Sugar Mixture to Skillet

Then add the cinnamon and sugar mixture to the skillet with the melted butter, giving the skillet an even coat.

Step 14: Brown the Apples

Spread out the apples evenly in the pan to begin browning. Keep stovetop on medium heat. The browning process should cause a slight bubbling of the cinnamon, sugar, and butter mixture, and the browning is complete once the apples are coated with the mixture attaining a light brown color. Do not leave the apples over medium heat for longer than five minutes.

(Make sure you get as many of the apple slices in the pan as possible: it may appear that there are too many, however the heat will compress the apples so the end result will be less apple-filled than it appears prior to baking.)

Step 15: Add Batter to Skillet

Once the apples have browned, pour the batter from the mixing bowl over the top of the apples in the skillet.

Step 16: Bake for 20 Minutes at 425°F

Transfer skillet to the oven to begin baking. Use oven mitts and extreme caution when dealing with the oven at this heat. Turn on oven light to monitor the pancake’s progress. Bake for 20 minutes at 425 degrees Fahrenheit. The pancake should start to brown around the edges of the skillet and the cinnamon will gently brown the apples.

Step 17: Remove and Cool

Turn off the oven and let the pancake sit in the oven for 10-15 minutes. REMOVE WITH EXTREME CAUTION. Remove with oven mitts and set on counter top to cool for additional 3-5 minutes. The center of the pancake should be soft and slightly gooey, while the edges should be slightly browned. Enjoy!

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What type of apples did you use?

I used Honeycrisp and it was amazing!

I believe I used Granny Smith apples for the photos. I have used all sorts of different apples in the past for this recipe, so you should pick an apple that suits your tastes. If you want a tart or sour taste to balance the sweetness of the cinnamon and sugar, I would recommend a Gravenstein or Granny Smith apple, but if you are looking for a sweeter pancake I would try Gala, McIntosh, or Red Delicious apples.

I've made this about a million times since this recipe was posted...only just got around to taking a picture! SO GOOD

14, 8:59 PM.jpg

I made this the other night is as good as everyone says! Will be making this a lot more I think.


Just made it! used a cast iron pan so didn't adjust the heat. Still tasted good.


I made it!

lovely texture and taste - it got gobbled away before I could take a pic :(

will definately be trying this next weekend. Are these also called dutch babies?

wow your last name is stansell my is stancil, what a weird coincidence.

Will for sure try this. Appreciate your wonderful photos & instructions, + meticulous attention to safety! Thank you.