Applepancakes, Apfelpfannkuchen
Fluffy apple pancakes with cinnamon and tender sliced apples, perfect for a cozy breakfast or brunch that combines sweet and spiced flavors.
Ingredients
Instructions
- Sift together flour, sugar, and salt.
- Beat eggs and milk together.
- Gradually add the flour mixture to the egg mixture, beating until smooth.
- Saute apples in 1/4 cup butter until tender.
- Mix 2 tablespoons sugar and cinnamon together; toss with apples.
- Melt 2 tablespoons butter in a 6-inch deep fry pan.
- Pour batter into the pan to a depth of 1/4 inch.
- When the batter is set, place a quarter of the apples on top.
- Cover with more batter and fry until the pancake is lightly browned on both sides.
Tips & Substitutions
For a lighter pancake, consider using whole wheat flour as a substitute for part of the unbleached flour. If you want a richer flavor, add a splash of vanilla extract to the batter. Ensure your pan is well-heated before pouring the batter to achieve a nice golden crust. You can also use different types of apples like Granny Smith or Honeycrisp for varied sweetness.
Serving Suggestions
Serve these apple pancakes warm, topped with a dusting of powdered sugar or a drizzle of maple syrup. They pair beautifully with Staci'S Old Fashioned Banana Pudding for a delightful brunch spread. Fresh whipped cream or a scoop of vanilla ice cream can also elevate the dish for a dessert option.
Storage & Reheating
Store leftover apple pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through, or use a toaster oven for a crisp finish.
Nutrition & Diet Analysis (per serving)
Each serving of Applepancakes, Apfelpfannkuchen contains roughly 1146 calories, with 14g protein, 140g carbohydrates, and 59g fat. It is an excellent source of iron (55% of the Daily Value), vitamin C (50% of the Daily Value), and calcium (40% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2141mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute any type of milk such as almond, soy, or oat milk. Each will add a unique flavor and may slightly alter the texture, but they will still work well in this recipe.
What can I do if my pancakes are sticking to the pan?
Make sure to preheat the pan and use enough butter to coat the surface. If they continue to stick, you might need to lower the heat to prevent burning, as too high of a temperature can cause sticking.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a good stir before using as it may thicken while resting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).