German Apple Pancake

I’ve expressed my admiration for Virginia’s agriculture before. During the fall months, Virginia is filled with apples. My shopping at the farmers market has been filled with different varieties, and we’ll be going apple picking soon. The pumpkin obsession is easy to fall into this time of year (says the person who was looking for pumpkins at the end of August), but apples also merit their own spotlight this time of year.

Fall breakfasts like German Apple pancakes are the epitome of perfection. Cooked apples flavored with brown sugar and cinnamon are wrapped in a cute cake batter that’s crispy on the edges and custardy in the middle. When making this for the first time, I was worried the apples would become mushy, but we sliced them 1/2-inch thick to avoid that. Apples of any variety can be used in this recipe, but I particularly like how the tart apples counterbalance the sweetness of the pancake. Whether it is eaten on its own or topped with powdered sugar, it is delicious.

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How to Make an Oven Pancake

When it comes to pancakes you’ve only had stovetop ones, you’re in for a treat. Pancakes baked in the oven take a lot less time and are even easier to make than ones cooked on an electric griddle. The recipe is as follows:

Step One: Put the pancake batter together. To prepare the batter, combine all ingredients into a thin, creamy, smooth mixture.

Step Two: Stir the butter until it melts. The butter from the melted butter should be brushed on the sides of an oven-safe skillet (such as a cast-iron skillet) (so that the batter rises nicely as it bakes).

Step Three: Spread the melted butter in the skillet over the sliced apples. If you wish, you may spread them out randomly, as I did. The taste won’t change in either case.

Step Four: Place the skillet into the oven, then spread the batter evenly over the apples.

Step Five: Bake the pancakes until they are fluffy and golden brown. Topping the pancakes with powdered sugar and maple syrup is the best way to serve them.

Step Six: It is when the pancakes are topped with whipped cream and we all fall into pancake bliss, but it isn’t an “official” step since you don’t have to do any work there except munch and enjoy.

What Apples Are Best for a German Apple Pancake?

It doesn’t really matter what kind of apple you use, because the apples won’t be in the oven for as long as they would be for something like an apple pie. If you are making a pancake that is sweeter, I would recommend Honeycrisp or Gala apples; if you are making one that is more tart-sweet, Granny Smith or Pink Lady apples would be ideal.

What’s the Best Way to Serve an Oven Pancake?

Served fresh out of the oven in a skillet, topped with powdered sugar, this German apple pancake is my favorite. In order to get the best effect from your pancake, serve it piping hot after it has been baked. As it cools, its puffiness diminishes, so if you want it to be as puffy as possible, serve it immediately. Once cool, cut it into wedges and drizzle maple syrup over each piece.

Additionally, you can top it with whipped cream, caramel sauce, ice cream, and more apples. Pancakes are your canvas!

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How Do I Store Leftovers?

These pancakes don’t freeze well and are best-served straightaway. Even so, you can keep leftovers in the built-in refrigerator for up to two days if they’re airtight. After that, reheat and garnish as you like.

I highly recommend you try this German apple pancake recipe this weekend if you have a pancake craving! This recipe is perfect for this time of year.