This Apple Cinnamon German Pancake (also known as a Dutch baby) is puffed, golden, and gently custardy the kind of breakfast that feels extra special with very little effort. Baked in one pan and topped with tender cinnamon apples, it’s perfect for slow mornings or when you want to treat everyone at the table.
Ingredients
For the pancake:
- 3 large eggs, room temperature
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
For the apple topping:
- 2 apples, thinly sliced (Honeycrisp or Granny Smith are lovely)
- 1 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- Optional: pinch of nutmeg
For serving (optional):
- Powdered sugar
- Maple syrup
Steps
- Preheat the oven. Heat to 425°F and place a 10-inch oven-safe skillet inside to warm up.
- Blend the batter. Whisk (or blend) eggs, milk, flour, sugar, vanilla, and salt until smooth. Don’t worry if it seems thin that’s exactly right.
- Prepare the apples. In a small skillet, sauté apples with butter, brown sugar, cinnamon, and nutmeg until just tender and glossy. Set aside.
- Butter the pan. Carefully remove the hot skillet from the oven, add butter, and swirl until melted and sizzling.
- Bake the pancake. Pour batter into the hot skillet and return to the oven. Bake for 15–18 minutes until puffed and golden.
- Top with apples. Spoon warm cinnamon apples over the pancake as it comes out of the oven.
- Serve immediately. Dust with powdered sugar or drizzle with maple syrup.
Chef’s Tips
- Hot pan = big puff: Preheating the skillet is the secret to those dramatic, airy edges.
- Don’t open the oven: Steam keeps the pancake tall while baking.
- Serve right away: German pancakes deflate as they cool still delicious, just less dramatic.
Variations
- Caramel apple version: Add a drizzle of caramel sauce on top.
- Pear cinnamon pancake: Swap apples for sliced pears.
- Extra cozy: Add a pinch of cinnamon to the batter itself.