Fluffy Apple Cinnamon German Pancake

$To make the Apple Cinnamon German Pancake, gather these items: - 3 large eggs - 1 cup whole milk - 1 cup all-purpose flour - 1 teaspoon vanilla extract - 2 tablespoons granulated sugar - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 2 medium apples (preferably Granny Smith), peeled, cored, and thinly sliced - 2 tablespoons unsalted butter - Powdered sugar, for dusting - Maple syrup, for serving If you need to swap ingredients, here are some ideas: - You can use almond milk instead of whole milk for a dairy-free option. - If you don’t have all-purpose flour, try using whole wheat flour. - For a lower sugar option, you can use honey or maple syrup instead of granulated sugar. - Instead of Granny Smith apples, you may use Honeycrisp or Fuji for a sweeter taste. Using fresh ingredients makes a big difference. Fresh apples give the pancake a juicy flavor. They cook down nicely and add a nice texture. Dried apples can work, but they lack moisture. If you use dried apples, soak them in warm water for 15 minutes. This helps them soften and adds a bit of moisture back into the dish. Fresh ingredients always taste better, so I recommend sticking to them when possible! {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This hot oven helps the pancake rise well. While the oven is heating, place a cast-iron skillet or an oven-safe dish inside. The warm skillet creates a nice, crispy edge on your pancake. In a large bowl, whisk together 3 large eggs and 1 cup of whole milk. You want them mixed well. Then, add in 1 cup of all-purpose flour, 1 teaspoon of vanilla extract, 2 tablespoons of granulated sugar, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Keep whisking until the batter is smooth and free of lumps. This step is key for a light and fluffy pancake. Once your batter is ready, carefully take the hot skillet out of the oven using oven mitts. Quickly add 2 tablespoons of unsalted butter to the skillet and swirl it around until it melts. Pour the batter into the hot skillet, spreading it evenly. Now, take 2 medium apples that you’ve peeled, cored, and thinly sliced. Arrange the apple slices on top of the batter in a circular pattern. This way, each slice will cook nicely. Return the skillet to the oven and bake for 20-25 minutes. The pancake should puff up and turn golden-brown. When it’s done, take it out and let it cool for a minute. Dust with powdered sugar and serve warm with maple syrup for a delightful breakfast! To make your pancake fluffy, use fresh eggs. They help the pancake rise. Whisk the eggs and milk well. Mix until smooth, with no lumps. This will give you air in the batter. Preheat your skillet in the oven. A hot skillet creates a golden crust. When adding the batter, work fast. Don't let the batter sit too long. The heat helps it puff up nicely. One common mistake is not preheating the skillet. A cold skillet will yield a flat pancake. Another mistake is overmixing the batter. Mix just until combined; lumps are fine. Also, don't skip the apples. They add moisture and flavor. Lastly, avoid opening the oven door too early. This can cause your pancake to deflate. Serve your pancake warm for the best taste. Dust it with powdered sugar for sweetness. Drizzle rich maple syrup on top for added flavor. For a fresh look, add apple slices on the side. A sprinkle of cinnamon also enhances its appeal. Enjoy it with a cup of coffee or tea for a cozy breakfast. Pro Tips Use Room Temperature Ingredients: Allow your eggs and milk to come to room temperature before mixing. This helps to create a smoother batter and contributes to a fluffier pancake. Don’t Overmix the Batter: Mix the batter just until combined. Overmixing can lead to a dense pancake instead of a light and airy one. Experiment with Apples: While Granny Smith apples are tart and great for this recipe, feel free to mix in other varieties like Honeycrisp or Fuji for a different flavor profile. Serve Immediately: This pancake is best served fresh out of the oven. The longer it sits, the more it will deflate, so be ready to serve as soon as it's cooled slightly. {{image_4}} You can choose many apple types for this pancake. Granny Smith apples are my favorite. They add a nice tartness that pairs well with the sweet pancake. Honeycrisp apples are also great; they bring a juicy sweetness. Fuji apples work well, too, with their crisp texture. Try mixing different apples for a fun twist. Combine tart and sweet apples to create a balanced flavor. Want to add more texture? Consider adding nuts. Chopped walnuts or pecans give a nice crunch. They also enhance the flavor. If you want to add other fruits, sliced pears or berries are great choices. Berries can add a burst of color and flavor. Just remember to keep the fruit pieces small so they cook evenly. If you need a gluten-free option, substituting the flour is easy. Use a gluten-free all-purpose flour blend. These blends work well in most recipes. You might also try almond flour for a nutty flavor. Just keep in mind that the texture may change slightly. Adjust the liquid in the batter if needed for the right consistency. Enjoy your tasty pancake without worry! To keep your pancake fresh, let it cool completely. Cover it tightly with plastic wrap or foil. Place the wrapped pancake in the fridge. It will stay fresh for up to three days. If you have slices, store them in an airtight container. This keeps them moist and tasty. When you want to eat your leftovers, use the oven to reheat. Preheat your oven to 350°F (175°C). Place the pancake on a baking sheet and cover it with foil. Heat for about 10 to 15 minutes. This method helps keep the pancake fluffy. You can also use a microwave. Heat slices for about 30 seconds, but they may not be as fluffy. You can freeze the pancake for later. First, let it cool. Cut it into slices. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Make sure to remove as much air as possible. The pancake can be frozen for up to three months. When you’re ready to eat, thaw in the fridge overnight and reheat. Enjoy your delicious breakfast anytime! Yes, you can! Make the batter the night before. Store it in the fridge to keep it fresh. When you are ready, preheat your oven and pour the batter into the hot skillet. This will save you time in the morning and still give you a tasty pancake. I recommend using Granny Smith apples. They have a nice tartness that pairs well with the sweet batter. Other good choices include Honeycrisp or Fuji apples. These apples hold their shape well when baked, giving you bites of tender fruit in every slice. Keep an eye on the pancake as it bakes. It should puff up and turn a golden-brown color. A toothpick inserted in the center should come out clean. If it has a slight jiggle, it may need a few more minutes. Enjoy the smell as it bakes; this is a good sign it’s almost ready! This post covered key steps to making the perfect pancake. We explored ingredients, mixing, baking, and serving. I shared tips for fluffiness and common mistakes to dodge. You learned about different apple types and how to store leftovers. Now, you have the tools to create tasty pancakes. Enjoy experimenting with variations that fit your taste. Following these steps will help you serve delicious pancakes every time. Happy cooking!$

Fluffy Apple Cinnamon German Pancake

A light and airy pancake infused with apple and cinnamon flavors, baked to perfection.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine German

Servings 4

Calories 250 kcal

Ingredients

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon vanilla extract
2 tablespoons granulated sugar
0.5 teaspoon salt
1 teaspoon ground cinnamon
2 medium apples (preferably Granny Smith), peeled, cored, and thinly sliced
2 tablespoons unsalted butter
to taste powdered sugar, for dusting
to serve maple syrup

Instructions

Preheat the oven to 425°F (220°C) and place a cast-iron skillet or an oven-safe baking dish inside to warm up.
In a large mixing bowl, whisk together the eggs and milk until fully blended. Gradually add in the flour, vanilla extract, granulated sugar, salt, and ground cinnamon, whisking until smooth.
Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it until it melts completely.
Pour the prepared batter into the hot skillet, spreading it evenly across the bottom.
Arrange the thinly sliced apples on top of the batter in a circular pattern.
Transfer the skillet back into the oven and bake for 20-25 minutes until puffed and golden-brown.
Remove the pancake from the oven and let it cool for a minute before slicing.
Dust with powdered sugar and serve warm drizzled with maple syrup.

Notes

For an attractive serving, consider garnishing with fresh apple slices and a sprinkle of cinnamon on top.

Keyword apple, breakfast, cinnamon, pancake