German Apple Pancake
This oversized, shareable, puffy baked German apple 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.
Servings: 4 Slices
Ingredients
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon fresh lemon zest
- ½ teaspoon vanilla
- Pinch salt
- 3 eggs
- ⅔ cup all-purpose flour
- ⅔ cup milk
- 3 tablespoons butter
- 2 tart apple peeled or unpeeled, cored and thinly sliced
- Powdered sugar and maple syrup for topping
Instructions
- 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.
- 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.
- Bake 18 to 22 minutes or until pancake is golden-brown and puffy. Dust with powdered sugar. Serve immediately, topped with maple syrup.
Notes
- 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.
Nutrition
Calories: 336kcal | Carbohydrates: 47g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 131mg | Potassium: 231mg | Fiber: 3g | Sugar: 28g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg