Apple Cinnamon German Pancake
A delicious and fluffy pancake featuring sweet apples and cinnamon, perfect for cozy breakfasts and festive brunches.
Ingredients
Main Ingredients
- 3 large large eggs Room temperature for best results.
- 1 cup milk Whole milk preferred for richness.
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup butter Unsalted butter recommended.
- 2 cups apples, peeled and sliced Use a mix of sweet and tart apples.
- 1 teaspoon cinnamon
- to taste Powdered sugar for serving Can also use fresh whipped cream or ice cream.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until the mixture is smooth and combined.
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the sliced apples to the skillet, and sprinkle them with cinnamon. Cook for about 5 minutes until the apples are tender and fragrant.
Baking
- Carefully pour the batter over the apples in the skillet, ensuring even coverage.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the pancake is puffed and golden.
- Once baked, remove from the oven, let it cool slightly, and dust with powdered sugar before serving.
Notes
Serve warm, straight from the skillet, with fresh whipped cream or ice cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.