Puffed German Apple Pancake
A light, fluffy German apple pancake with tender apples and warm cinnamon, perfect for brunch or dessert, topped with maple syrup for a sweet finish.
Ingredients
Instructions
- Toss apple slices with 2 tablespoons lemon juice.
- Mix together eggs, milk, flour, and salt until smooth.
- In a separate dish, mix together brown sugar and cinnamon.
- Melt butter in a skillet and pour in the batter.
- Arrange apple slices on top of the batter.
- Sprinkle with the brown sugar and cinnamon mixture.
- Bake until the pancake is puffed and golden, about 20-25 minutes.
- Serve warm with warmed maple syrup.
Tips & Substitutions
For a lighter pancake, separate the egg whites and beat them until stiff peaks form before folding them into the batter. You can substitute any variety of apples depending on your preference; Granny Smith adds tartness, while Fuji brings sweetness. If you're out of dark brown sugar, light brown sugar or even coconut sugar can work, though the flavor will differ slightly.
Serving Suggestions
This dish is best served warm, drizzled with warmed pure maple syrup. Consider pairing it with crispy bacon or sausage for a hearty breakfast. A dollop of whipped cream or a sprinkle of powdered sugar can elevate the presentation. For a complete brunch experience, serve it alongside Lindsey'S German Oven Pancake or fresh fruit salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the pancake in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave individual portions for quick reheating, but the texture may not be as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Puffed German Apple Pancake contains roughly 888 calories, with 9g protein, 171g carbohydrates, and 20g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 803mg per serving (35% 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 in this recipe?
Yes, you can substitute any type of milk, including almond, soy, or oat milk. Just ensure that the milk is unsweetened if you want to maintain the flavor balance of the pancake. Whole milk will give the richest flavor, while skim milk will result in a lighter texture.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is designed for baking to achieve the best results. You may need to adjust the liquid slightly, as some gluten-free flours absorb more moisture.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding a splash of vanilla extract or a tablespoon of orange zest to the batter. Nuts such as walnuts or pecans also add a nice crunch, while raisins or dried cranberries can introduce sweetness. Experiment with spices like nutmeg for a warm flavor.
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).