German Apple Pancake Recipe

Photograph: Yvonne Ruperti

Why It Works

  • Preheating the oven to a high temperature allows the pancake batter to puff.
  • Precooking the apples adds caramelized flavor.
  • Letting the pancake cool slightly in the pan before inverting onto a serving plate allows it to set.

This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that will rock your dessert...or brunch.

Notes: Once the pan is removed from the oven, it's normal for the pancake to deflate.

Recipe Facts

Active: 30 mins
Total: 45 mins
Serves: 8 servings

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  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 5 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup yogurt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 4 tablespoons (2 ounces) unsalted butter
  • 1 pound 12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
  • Powdered sugar for dusting


  1. Adjust rack to upper middle position and preheat oven to 500°F. Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.

  2. Stir remaining 4 tablespoons sugar with cinnamon in a small bowl. Heat butter in 10-inch non-stick oven-safe skillet over medium heat until melted. Increase heat to medium high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.

  3. Remove from heat, pour batter over apples and immediately place pan in oven. Reduce heat to 425°F and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.

  4. Cool pan on wire rack for 5 minutes, then carefully invert pancake onto serving plate. Dust with powdered sugar and serve.

Special equipment

10-inch non-stick oven-safe skillet

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