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Caramelized Apple German Pancakes


I love the way the pancakes get all puffed while they’re baking. I also love how delicious they are, and these Caramelized Apple German Pancakes are especially tasty. The cinnamon-sugar apples caramelize in the pan and create a buttery, caramel-y topping that bakes right into the pancake. They’re especially good served warm right out of the oven – no syrup needed.

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Rate this recipe 4.5/5 (25 Votes)


  • 1 cup thin apple slices, peeled
  • 1/4 cup granulated sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 3/4 cup flour
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • 5 large eggs


Adapted from


Step 1

Heat the oven to 350 F.

In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.

Cut the butter into four pieces, and place them in a deep cast iron skillet (I used a 10-inch) or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.

Take the pan out of the oven; sprinkle brown sugar over the melted butter.
Add apple slice mixture evenly over brown sugar.

Put the pan back in the oven while you make the remaining batter.

In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt. Whisk in milk, and continue whisking until no flour lumps remain. Add eggs, one at a time, and whisk until incorporated. Stir in the vanilla extract.

Take the pan out of the oven, and pour the batter over the apples. Bake for 18-25 minutes, or until the center is set and sides are lightly browned.

The pancake with start to deflate once it is removed from the oven. Serve warm.

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