German Apple Pancakes

6 pancakes

If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.


  • 2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter

  • 5 tablespoons granulated sugar, plus more for tin

  • 2 Granny Smith apples (about 1 pound)

  • ¼ cup light-brown sugar

  • 1 tablespoon freshly squeezed lemon juice

  • ½ teaspoon ground cinnamon

  • cup all-purpose flour

  • ½ teaspoon salt

  • 3 large eggs

  • ¾ cup milk

  • Confectioners' sugar, for dusting


  1. Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.

  2. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.

  3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.

  4. In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.

  5. Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes.

  6. Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar; serve immediately.

    german apple pancakes
    Tina Rupp

Cook's Notes

We chose Granny Smith Apples -- they have a sweet-tart flavor, and they're firm, so they won't break apart when cooked.

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