Oven Baked German Apple Pancakes
Oven-baked German Apple Pancakes offer a fluffy, custardy base topped with thin apple slices, finished with powdered sugar and syrup for a delightful breakfast or brunch treat.
Ingredients
Instructions
- Preheat oven to 425°F.
- Combine flour, milk, eggs, and nutmeg. Beat lightly until the batter is slightly lumpy.
- Divide butter evenly and melt in two 9-inch pie pans in the oven.
- When pans are hot, divide the batter equally between the two pie pans.
- Top the batter with thinly sliced apples.
- Bake in the oven for 15-18 minutes or until golden brown.
- Remove from oven, sprinkle with powdered sugar, and serve with syrup.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat. You can substitute the Granny Smith apples with any tart variety, such as Honeycrisp or Braeburn. If you want to add a little sweetness, feel free to sprinkle some cinnamon over the apples before baking. Remember that the batter should be slightly lumpy for the best texture.
Serving Suggestions
Serve the pancakes warm, dusted with powdered sugar and accompanied by a drizzle of syrup. They pair beautifully with a side of fresh berries or a light fruit salad for a refreshing contrast. For a more indulgent breakfast, try serving alongside Haupia (Coconut Pudding) for a delightful sweet finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pancakes in a preheated oven at 350°F for about 10 minutes, or until warmed through. You can also microwave individual servings for 30-45 seconds, but the oven method helps retain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Baked German Apple Pancakes contains roughly 651 calories, with 6g protein, 115g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (34% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of iron and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 make this recipe dairy-free?
Yes, you can substitute the milk with almond milk, oat milk, or any other dairy-free alternative. Use dairy-free butter or coconut oil in place of regular butter to ensure the dish remains dairy-free while still providing a rich flavor.
How can I make the pancakes fluffier?
To achieve a fluffier pancake, you can separate the egg whites from the yolks. Beat the egg whites until soft peaks form and then gently fold them into the batter at the end. This will help incorporate air and make the pancakes light and airy.
What can I use instead of pie pans?
If you don't have pie pans, you can use any oven-safe dish that is similar in size, such as a cast-iron skillet or a baking dish. Just ensure the dish is well greased to prevent sticking, and adjust the baking time as needed based on the material and thickness of the dish.
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).