My German Apple Pancake recipe is so easy, so quick, and so absolutely wunderbar! If you have company ... this will impress them. It's easy! This pancake is made with your blender. If you don't have one, use a mixer. Or, just use a whisk and bowl. Anything works! It's baked in the oven, so you're not standing there making one pancake after the other on top of the hot stove.
Yes, you'll love my oven-baked apple pancake ... you can trust Oma! Check out below if you want to use buttermilk. There are several size dishes you can use, depending on how you like your pancake. Let me show you what I mean:
German Apple Pancake Recipe❤️
NOTE: Want to cut back on the butter? My dear friend Heidi tells me that using only ¼ cup works as well!!! As well, she sprays her baking dish with a baking spray.
1½ cups milk (or buttermilk)
1 cup all-purpose flour
3 Tbsp granulated sugar
½ tsp salt
½ cup butter
2 apples, peeled and sliced
2 Tbsp brown sugar (optional)
Preheat oven to 425° F.
In a blender, mix eggs, milk, flour, sugar, and salt. Or, if you prefer, just put into a bowl and whisk till smooth.
Put butter in 10 x 13 inch baking dish (see video above for more ideas) and place dish in oven until butter is melted.
Add apple slices to baking dish and leave in oven until butter sizzles. This can take about 5 minutes. Do not let apples brown.
Remove baking dish from oven and pour batter over apples. Sprinkle with brown sugar (if using). Return to oven and bake 20 minutes or until browned.
Serve immediately. Makes 4 - 6 servings.
Add 1 tsp vanilla or almond extract to batter
Add ¼ tsp cinnamon to batter
Add some raisins to apples
Use pears instead of apples
This easily serves 4 to 6 people for a breakfast brunch. If it's the main attraction, count on serving 4 people. Serve with maple syrup, sausages, bacon, or your favorite pancake toppings. If there are leftovers, it tastes great cold as well. :)
This time I added an extra apple. So GOOD!
It's sort of like a soufflé. It's nicely puffed as soon as it's out of the oven, but will slowly fall as you start to serve it.
Made this one for hubby and me for supper ... was SO good, there weren't any leftovers!
Use Buttermilk, instead!
I had some buttermilk that needed to be used. I thought, "Why not this apple pancake?" I made no changes to anything else. Just subbed the buttermilk in place of the regular milk.
YUMMY! In fact, I may just plan on buying buttermilk on purpose, just for this. The resulting pancake is just a bit fluffier. Wunderbar. Here's how I made it:
I substituted buttermilk for the milk in this pancake. Wumderbar! Will do this again, for sure!
Personally, I usually leave out the brown sugar. The pancake is sweet enough ... especially when accompanied with wonderful Canadian Maple Syrup!
Some call this a "Dutch Baby" pancake. For us, it's our German Apple Pancake. Whatever you call it, it's scrumptious! You'll find the center isn't fluffy, rather more custardy/or egg-y. Absolutely wunderbar!
I used this recipe to show my two young granddaughters how to make pancakes. Their dad likes to make them pancakes on Sunday mornings, but this one is just a bit different from what they are used to.
It's become an "Oma" tradition when they sleep over. That's what they come to expect for a late breakfast the next morning. Late, because it's always holidays and we stay up late the night before.
Because it's usually late in the morning, this puffed oven-baked pancake filled with apples and served with maple syrup is usually all they want until an early afternoon snack.
Dutch Baby Recipe?
The recipe above is based off an authentic German Pfannkuchen (pancake) recipe but is also known as Dutch baby pancake, Bismarck, Dutch puff, puffed apple pancake, caramelized apple soufflé pancake ... All interesting names for a wonderful dish!
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