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When my husband enters the kitchen to make a family breakfast there is a pretty good chance we will be eating German Apple Pancakes that morning! The kids love this breakfast and because it is a “Daddy Special” they get excited each time he makes it, and for good reason, it is delicious!

The crispy outside, soft springy texture, and slight crunch of the apples is a wonderful combination.  This breakfast does take a bit of time to make, because of that it is a weekend only choice in our house.  Midweek it would make a wonderful “fall breakfast for dinner” with a side of bacon, ham, sausage.

The type of apples used in this recipe really influences the flavor, so make sure you use a type you like. My favorite is a tart apple such as Granny Smith.  I like the tart and sweet combo, but Fuji and Braeburns are great too, if you prefer a sweeter apple.

Thanks Brandon for your special family breakfast, the kids and I love it, I know all you readers will too!

German Apple Pancake

Recipe from America’s Test Kitchen

  • 3/4 cup flour
  • 1 1/2 Tbs. sugar
  • 3/4 tsp. salt
  • 3 eggs
  • 1 cup half and half
  • 1 1/2 tsp. vanilla
  • 3 Tbs. butter
  • 4 large apples, peeled, cored, and sliced 1/2 inch thick
  • 1/3 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. lemon juice
  • Powdered Sugar for dusting

Preheat the oven to 500 degrees and adjust the oven rack to the middle upper position.  In a large bowl whisk together the flour, sugar, and salt.  In a medium bowl mix together the eggs, half and half, and vanilla.  Pour the wet ingredients into the dry and whisk until no lumps remain.  Set batter aside.

Melt the butter in a 12 inch, ovenproof skillet over medium high heat.  Add the apples, brown sugar,and cinnamon.  Cook until the apples are golden brown, about 10 minutes.  Remove from the heat and stir in the lemon juice.

Quickly pour the batter into the hot skillet, around the edges first and then over the apples.  Place the skillet in the oven and immediately reduce the heat to 425 degrees.  Bake until the pancake is risen above the edges of the skillet and is brown, about 18 minutes.

Loosen the pancake edges from the skillet with a spatula and invert the pancake onto a large plate.  Dust with powdered sugar and cut into wedges before serving.