German Apple Pancake

Stacks and syrup

Whether you call them hotcakes, flapjacks, griddlecakes or pancakes, one thing is guaranteed, they are delicious. Many like to eat them plain with a drizzle of syrup while others add fruit, nuts or chocolate chips. In the U.S., pancakes are most often eaten as a sweet breakfast food but can also be savory. The possibilities are endless, so open your pantry and let your imagination go.

German Apple Pancake

Adapted from Taste of Home.
Course Breakfast
Cuisine German


  • 3 large eggs room temperature
  • 1 cup whole milk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3 tablespoons butter


  • 2 Granny Smith apples peeled and sliced
  • 3-4 tablespoons butter
  • 2 tablespoons Brown sugar
  • 1/4 teaspoon ground cinnamon
  • powdered sugar


  • Preheat cast iron skillet in 425 F oven.
  • In a blender, combine eggs, milk, flour, salt and nutmeg. Cover and process until smooth.
  • Add butter to hot skillet; return to oven until butter bubbles.
  • Pour batter into skillet. Bake uncovered for 20 minutes or until pancake puffs and edges are browned and crispy.
  • While pancake is baking, melt butter in a skillet. Add apples, brown sugar and cinnamon. Cook and stir over medium heat until apples are tender.
  • Spoon apples into baked pancake and sprinkle with powdered sugar. Cut and serve immediately.


Nutrition information: 192 calories; 12g fat; 273 mg sodium; 18g carbohydrates; 5g protein.