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German apple pancake in a cast-iron skillet

German Apple Pancake

  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: German


This oversized, shareable, puffy baked pancake is topped with thin-sliced apples, powdered sugar and maple syrup for a simple, sweet and special breakfast dish to make literally any day.


Units Scale
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon vanilla
  • Pinch salt
  • 3 eggs
  • 2/3 cup all-purpose flour
  • 2/3 cup milk
  • 3 tablespoons butter
  • 1 large or 2 small tart apples (peeled or unpeeled), cored and thinly sliced
  • Powdered sugar and maple syrup, for topping


  1. Heat oven to 425°F. In a medium bowl, vigorously whisk sugar, cinnamon, lemon zest, vanilla, salt and eggs until well-combined and frothy. Whisk in flour and milk until batter is smooth.
  2. Heat a 10-inch cast-iron skillet or other oven-safe pan over medium heat; melt butter, and use a pastry brush to brush melted butter up the sides of the skillet. Arrange sliced apples in bottom of pan; carefully pour batter over apples in skillet. Transfer skillet to oven.
  3. Bake 18 to 22 minutes or until pancake is golden-brown and puffy. Dust with powdered sugar. Serve immediately, topped with maple syrup.


  • Use milk with a higher-fat content, at least 1% milk, for best results. You can also use dairy-free milk, though the pancake might not end up as puffy.
  • Swap the flour for your favorite 1-to-1 gluten-free all-purpose flour, if desired.

Keywords: apple pancake, apple Dutch baby, puffy baked pancake, oven pancake