German Apple Pancake (Apple Dutch Baby) Recipe
We’ve always loved German pancakes in our house, and adding apples turned them into one of our favorite birthday breakfasts. Now this German apple pancake is part of our family tradition, and my kids look forward to it.
It’s also a good way to use apples when they’re in season. I use fresh apples when I have them, but canned apples work well too, which means I can make it any time of year.
Tender apples cook with butter, cinnamon, sugar, and vanilla, then a simple batter is poured over the top and baked until puffed and golden. Bring the skillet to the table while it’s still warm and let everyone add their favorite toppings. We love it for birthdays and special occasions, but you really don’t need a reason to make it.
Key Takeaways: German Apple Pancake (Apple Dutch Baby) Recipe
- The apple Dutch baby is a large, oven-baked pancake with tender cinnamon apples baked right in.
- This recipe uses simple ingredients like eggs, flour, and fresh or canned apples for easy preparation.
- Prepare the apples, cook them in butter, blend the batter, pour it over, and bake for a delicious breakfast treat.
- Serve warm with toppings like powdered sugar, maple syrup, or fresh fruit to enhance the flavors.
- It’s perfect for birthdays, special occasions, or any day you crave a warm apple pancake.
What Is a German Apple Pancake?
A German apple pancake is a large, oven-baked pancake made with eggs, milk, and flour, with tender cinnamon apples baked right in. You may also hear this style of pancake called a Dutch baby or apple Dutch baby.
Instead of cooking individual pancakes on a griddle, you bake everything together in one skillet. The batter puffs up and turns golden in the oven, then settles as it cools—that’s completely normal.
The apples make this version a little sweeter and heartier than a traditional German pancake, and especially good for breakfast, brunch, birthdays, and special occasions.
What You Need to Make an Apple Dutch Baby
Most of the ingredients are things I usually have on hand making it the perfect recipe for the entire year.
Apples. Fresh apples are always my first choice, but canned apples work well too. Peel, core, and dice fresh apples before cooking them. Sweet, slightly tart apples like Anna apples or Granny Smith are perfect for this recipe and hold their shape well when baked. Honeycrisp or Pink Lady also taste great. Learn how I grow apple trees in my garden.
Butter. The apples cook in the butter before you add the batter. I use salted butter.
Cinnamon, sugar, and vanilla. These go in with the apples and give them plenty of flavor as they soften and caramelize.
Flour and whole milk. These make up the base of the batter.
Eggs. Twelve eggs sounds like a lot, but this is a large pancake made in a 15-inch skillet. The eggs are what give a German pancake its characteristic texture and help it puff in the oven.
Salt. Just a little balances everything out.
For serving. Use what you have! We love powdered sugar, maple syrup, whipped cream, or fresh fruit on top.
How to Make a German Apple Pancake: Step-by-Step
- Step 1: Prepare the apples
Preheat the oven to 375°F (190°C). If you’re using fresh apples, peel, core, and dice them. If you’re using canned apples, drain them well.
- Step 2: Cook the apples
Melt the butter in a 15-inch cast-iron skillet over medium heat. Add the apples, sugar, cinnamon, and vanilla. Cook for about 10–15 minutes, stirring occasionally. You’re looking for tender apples that are beginning to caramelize. Once they’re there, turn off the heat.
- Step 3: Blend the batter
While the apples cook, add the flour, milk, eggs, and salt to a blender. Pulse just until everything is smooth and combined. Don’t keep blending once it comes together.
- Step 4: Pour the batter over the apples
Pour the batter evenly over the cooked apples. There’s no need for another pan—the whole thing stays right in the skillet.
- Step 5: Bake
Move the skillet to the preheated oven and bake for about 30 minutes. It should be puffed and golden when it’s ready. Check the center with a knife before removing it. If the middle is still runny, bake for a few more minutes.
- Step 6: Let it settle
The pancake will be nice and puffed when it comes out of the oven, but don’t be disappointed when it starts to fall. That’s what German pancakes do. Let it cool for a few minutes before slicing.
- Step 7: Serve it warm
Cut the pancake into wedges and serve it warm. Add powdered sugar, maple syrup, whipped cream, fresh fruit, or whatever sounds good.
Tips for the Best German Apple Pancake
- Get everything going at the same time.
Peel and dice the apples, then preheat the oven. Get the apples cooking in the skillet, then blend the batter while they cook. Once the apples are ready, pour in the batter and put the whole skillet in the oven. It comes together pretty quickly. - Pay attention to your skillet size.
I make this recipe in a large 15-inch cast iron skillet. Pan size affects both the pancake’s thickness and the baking time. If you use a smaller skillet, you may need to reduce the recipe rather than simply increase the baking time. - Check the center for doneness.
The edges may look golden and finished before the middle is completely set. Insert a knife into the center before taking it out of the oven. If the center is still wet, give it a few more minutes. - Drain canned apples well.
If you’re using canned apples, drain off the extra liquid before adding them to the skillet. Too much liquid can make the pancake soggy. - Let the apples cook before adding the batter.
Let the apples soften in the butter, sugar, and cinnamon. This concentrates their flavor and gives them a head start before the pancake goes into the oven. - Don’t overblend the batter.
You don’t need to run the blender. A few quick pulses are enough to combine everything and smooth the batter. - Don’t open the oven too early.
German pancakes puff as they bake. Leave the oven closed until you’re close to the end of the baking time, then check the center for doneness. - Serve it warm.
The pancake will begin to settle after it comes out of the oven. That’s normal. We like it best served warm, while the edges are still puffed and the apples are hot.
Fresh or Canned Apples?
Both work.
If I have fresh apples, I use those. Peel, core, and dice them before adding them to the skillet.
Canned apples make this even easier. Just drain them well before adding them to the butter. It’s a great option if you’ve canned apples from your own harvest and want another way to use them. For other ways to use your extra apples, check out these recipes.
What to Serve With an Apple Dutch Baby
A little powdered sugar on top is plenty. If you want something sweeter, add maple syrup. Whipped cream and fresh fruit are good too. For breakfast or brunch, I like putting the skillet right on the table and letting everyone choose their own toppings.
German Apple Pancake FAQs
It’s supposed to. The pancake puffs while it bakes and begins to settle shortly after you pull it from the oven. Don’t take the deflating as a sign that something went wrong.
Yes. Drain them well first, then use them just like the fresh diced apples.
No, but you do need a large oven-safe skillet. Cast iron works especially well because you can cook the apples on the stove and put the same skillet directly into the oven.
Look for a puffed, golden pancake with a set center. I check the middle with a knife. If it’s still runny, I put it back in for a few more minutes.
In American recipes, the names are often used for the same type of large, eggy pancake that’s baked in the oven. So if you’ve heard this called an apple Dutch baby, German apple pancake, or German pancake, you’re in the right place.
More of My Family Favorite Recipes
German Apple Pancake (Apple Dutch Baby)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Peel, core, and dice the apples if using fresh apples.
- Melt the butter in a 15-inch cast iron skillet over medium heat. Add the apples, sugar, cinnamon, and vanilla. Cook, stirring occasionally, until the apples are tender and beginning to caramelize, about 10–15 minutes. Turn off the heat.
- While the apples are cooking, add the flour, milk, eggs, and salt to a blender. Pulse just until the batter is smooth and combined. Don’t overblend.
- Pour the batter evenly over the cooked apples in the skillet.
- Transfer the skillet to the preheated oven and bake for about 30 minutes, until the pancake is golden and puffed and the center is set. Check the middle with a knife before removing it from the oven. If the center is still runny, bake for a few more minutes.
- Remove from the oven and let it cool for a few minutes. The pancake will settle as it cools.
- Slice into wedges and serve warm with powdered sugar, maple syrup, whipped cream, fresh fruit, or your favorite toppings.
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