Apfelpfannkuchen-German Apple Pancake Recipe

Name: Apfelpfannkuchen-German Apple Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs; 2 cups all-purpose flour; 2 cups milk; 8 tablespoons margarine or 8 tablespoons butter, melted; 1 teaspoon salt; 8 tablespoons margarine or 8 tablespoons butter; 1 3/4 cups packed brown sugar; 8 medium cooking apples, peeled, cored, and thinly sliced (2 cups); 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; sifted powdered sugar

Servings: persons

12 eggs
2 cups all-purpose flour
2 cups milk
8 tablespoons margarine or 8 tablespoons butter, melted
1 teaspoon salt
8 tablespoons margarine or 8 tablespoons butter
1 3/4 cups packed brown sugar
8 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
sifted powdered sugar

1
In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat until smooth.
2
Heat 4 8-inch round baking pans or ovenproof skillets in a 450u00b0F oven for 2 minutes. Add 1 tablespoon melted margarine or butter to each pan; swirl to coat pan. Pour batter evenly into hot pans. Bake pancakes in a 450u00b0F oven for 18 to 20 minutes or until puffed and golden.
3
Meanwhile, for filling in a medium skillet melt the 8 tablespoons margarine or butter over medium heat. Stir in the brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally.
4
To serve, remove pancakes from oven. Spoon some of the filling into the center of each pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake with collapse as it cools. Makes 24 servings.

1576

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 eggs, 2 cups all-purpose flour, 2 cups milk, 8 tablespoons margarine or 8 tablespoons butter, melted, and more.

Yes, Apfelpfannkuchen-German Apple Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apfelpfannkuchen-German Apple Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions