Apple Cinnamon German Pancake

This Apple Cinnamon German Pancake is a warm, puffy, golden breakfast made with caramelized apples and cozy fall spices. It’s an easy, one-pan recipe that rises beautifully in the oven and always brings smiles to the table.

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Course: Breakfast, Brunch

Cuisine: American, German-inspired

Keyword: Apple Cinnamon German Pancake, apple Dutch baby, baked apple pancake, German apple pancake recipe

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: servings

Calories: 215kcal

Cost: $6

Equipment

1 10-inch cast-iron skillet Preheating helps create crispy edges
1 Blender or whisk For a smooth batter
1 Cutting board For slicing apples evenly
1 Sharp knife
1 Oven mitts Handle hot skillet safely

Ingredients

For the Caramelized Apples:

2 medium apples Granny Smith or Honeycrisp
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 pinch allspice
1 tablespoon unsalted butter

For the Pancake Batter:

3 large eggs
½ cup whole milk
½ cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons unsalted butter For the hot skillet

Optional Toppings:

Powdered sugar
Maple syrup or caramel sauce
Whipped cream

Instructions

Preheat your oven to 425°F. Place your cast iron skillet inside to warm. This step makes all the difference, my daughter Olivia always reminds me that a “super hot pan makes the magic puff happen!”
In a bowl, toss the sliced [apples], [sugar], [cinnamon], [ginger], [nutmeg], and [allspice]. Olivia loves shaking the bowl gently, her “apple snow globe.”
Blend or whisk together the [eggs], [milk], [flour], [sugar], [vanilla], and [salt] until smooth. I always let Olivia crack the eggs, it's her favorite part and a good chance to practice those gentle hands.
Using oven mitts, remove the hot skillet from the oven and melt the [butter]. Add the spiced apples and cook for 3–4 minutes until they soften and start to caramelize. The smell always fills our kitchen with the sweetest fall scent.
Pour the batter over the apples. Don’t stir, just let it settle naturally. Olivia calls this the “pancake blanket” moment.
Return the skillet to the oven and bake for 18–20 minutes, until puffed around the edges and beautifully golden.
Dust with powdered sugar or drizzle with maple syrup. We always share the first slice together, our little Saturday morning tradition.

Notes

For a dairy-free version, use oat milk and vegan butter.
Try pears or peaches instead of apples for a fun seasonal twist.
This pancake is best served right away so the dramatic puff stays tall for serving.
Add chopped pecans before baking for a lovely crunch.

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