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20 minute dinner recipes

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German Apple Pancake


From EatingWell:  September 1997, The Essential EatingWell Cookbook (2004)

A judicious use of butter and sugar gives this classic German apple pancake—also known as a Dutch baby—less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping—sautéed apples glazed with apple-cider syrup—is wonderful on oatmeal, waffles and frozen yogurt too.

4 servings | Active Time: 30 minutes | Total Time: 1 hour 10 minutes


Apple topping



  1. To prepare topping: Heat butter and oil in a large nonstick skillet over medium heat until melted. Add apples and 3 tablespoons sugar; cook, stirring, until the apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
  2. Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sautéed apples. Set aside.
  3. To prepare pancake: Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.
  4. Whisk eggs, flour, 2 teaspoons sugar and salt in a mixing bowl until smooth. Gradually add milk, whisking until smooth. Pour the batter into the prepared skillet.
  5. Bake the pancake for 15 minutes. Reduce oven temperature to 350°; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)
  6. Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners’ sugar and cut into wedges. Serve immediately, with the warm apple topping.


Per serving : 282 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 166 mg Cholesterol; 47 g Carbohydrates; 9 g Protein; 2 g Fiber; 230 mg Sodium; 175 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 fruit, 2 starch, 1 1/2 fat

Tips & Notes