Apple Cinnamon German Pancake
This Apple Cinnamon German Pancake is a quick and delicious dish perfect for weekend breakfast or a simple dessert, featuring a soft center and puffed edges.
Ingredients
Main Ingredients
- 4 large large eggs Use room temperature for a smoother batter.
- 1 cup milk Any type, including non-dairy.
- 1 cup all-purpose flour Standard flour works well.
- 1/4 cup granulated sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract For flavor enhancement.
- 1/2 teaspoon salt Balances flavor.
- 1/2 teaspoon ground cinnamon Plus more for serving.
- 4 tablespoons unsalted butter Melt in skillet for cooking apples.
- 2 apples, peeled and sliced Evenly sliced for even cooking.
- Additional cinnamon and powdered sugar for serving Use according to taste.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, salt, and cinnamon until smooth.
- In a large oven-safe skillet, melt the butter over medium heat. Add the sliced apples and cook for about 3-4 minutes until slightly soft.
- Pour the pancake batter over the apples in the skillet.
Baking
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed up and golden brown.
- Remove from the oven and let cool slightly before serving.
Serving
- Serve warm, dusted with powdered sugar and an extra sprinkle of cinnamon.
- Optionally add a spoon of yogurt, whipped cream, or maple syrup.
- Cut into wedges to share.
Notes
Let the pancake cool to room temperature before storing in an airtight container in the fridge for up to 2 days. Reheat in a warm oven or skillet. Do not freeze; texture changes when frozen. For best results, serve soon after baking to enjoy the puff.