Recipe Image

German Apple Pancake

  • 30 m
  • 1 h 10 m
EatingWell Test Kitchen
“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.”


    • Apple topping
    • 1½ teaspoons butter
    • 1½ teaspoons canola oil
    • 4 Granny Smith apples, peeled and sliced
    • 3 tablespoons sugar
    • ½ teaspoon vanilla extract
    • ¼ teaspoon ground cinnamon
    • 1 cup apple cider
    • Pancake
    • 3 large eggs
    • ¼ cup all-purpose flour
    • 2 teaspoons sugar
    • ¼ teaspoon salt
    • 1 cup low-fat milk
    • Confectioners' sugar, for dusting


  • 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 ⅓ 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 degrees ; 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.
  • To make ahead: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.
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