German Apple Pancake With Cinnamon Caramel Swirl

Looking for a breakfast or brunch that’s both impressive and comforting? This German Apple Pancake, also known as a Deutsche Pfannkuchen, is a showstopper! Imagine a fluffy, golden-brown pancake baked in a cast-iron skillet, studded with tender cinnamon-spiced apples, and swirled with a luscious homemade cinnamon-caramel sauce. It’s a delightful combination of textures and flavors that will warm you from the inside out. This recipe is perfect for a weekend treat or a special occasion, and it’s surprisingly easy to make. Get ready to experience a taste of Germany right in your kitchen!

What You’ll Need: The Ingredient Rundown

• All-Purpose Flour (120g / 1 cup + 2 Tbsp (30g) for the batter): The foundation of our pancake, providing structure and a tender crumb. Using all-purpose flour ensures a light and airy texture.
• Granulated Sugar (1 ½ tsp / 7g for the batter): Adds a touch of sweetness to the pancake batter, balancing the tartness of the apples and enhancing the overall flavor.
• Salt (½ tsp / 2.5g): A crucial ingredient that enhances the sweetness and balances the flavors. Don’t skip it!
• Baking Powder (1 tsp / 4g): The leavening agent that gives the pancake its signature puff and light texture. Make sure your baking powder is fresh for optimal results.
• Large Eggs (3): Provide richness, structure, and help bind the ingredients together. Using large eggs ensures a consistent batter consistency.
• Whole Milk (300ml / 1 ¼ cup): Adds moisture and contributes to the tender texture of the pancake. Whole milk provides the best flavor and richness, but you can use 2% if preferred.
• Unsalted Butter (30g / 2 Tbsp, melted + 30g / 2 Tbsp for the skillet): Adds flavor and richness to both the batter and the skillet. Melting the butter ensures it incorporates smoothly into the batter and prevents sticking in the skillet.
• Medium Apples (≈300g, 2), peeled, cored, thinly sliced: The star of the show! We recommend using apples that hold their shape well during baking, such as Honeycrisp, Granny Smith, or Braeburn.
• Ground Cinnamon (1 tsp / 2g for the apples): Adds warmth and spice to the apples, complementing their natural sweetness.
• Light Brown Sugar (2 Tbsp / 30g for the apples): Coats the apple slices, creating a caramelized coating during baking.
• For the Cinnamon-Caramel Swirl:
• Unsalted Butter (60g / ¼ cup): Forms the base of the caramel sauce, providing richness and flavor.
• Light Brown Sugar (100g / ½ cup): Adds a deep, molasses-like sweetness to the caramel.
• Heavy Cream (60ml / ¼ cup): Creates a smooth and creamy caramel sauce.
• Ground Cinnamon (½ tsp / 1g): Enhances the caramel with a warm, spicy note.
• Pinch of Salt: Balances the sweetness of the caramel and enhances the flavors.
• Garnish:
• Sliced Almonds (20g / 2 Tbsp), toasted: Adds a delightful crunch and nutty flavor. Toasting the almonds enhances their flavor and texture.
• Powdered Sugar: For dusting, adding a touch of sweetness and visual appeal.

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions you can make if needed:

• Flour: You can use a gluten-free all-purpose flour blend for a gluten-free version.
• Milk: Almond milk or oat milk can be used in place of whole milk, but the pancake may be slightly less rich.
• Apples: Feel free to experiment with different apple varieties based on your preference.
• Brown Sugar: Granulated sugar can be used in place of brown sugar, but the caramel sauce will have a slightly different flavor.

Detailed Baking Instructions for a Perfect Pancake

1. Preheat and Prepare the Skillet: Begin by preheating your oven to 220°C (425°F). This high temperature is crucial for achieving that signature puff and golden-brown crust. Place a 25-cm (10-inch) cast-iron skillet directly on the middle rack of the oven. Add 30g (2 tbsp) of butter to the skillet and allow it to melt completely. The sizzling butter not only prevents sticking but also adds a lovely nutty flavor to the pancake.
2. Craft the Cinnamon-Caramel Swirl: While the oven preheats, prepare the cinnamon-caramel swirl. In a small saucepan, melt 60g of butter over medium heat. Once melted, stir in 100g of light brown sugar until it’s fully dissolved. Gradually whisk in 60ml of heavy cream, followed by ½ tsp of ground cinnamon and a pinch of salt. Continue to simmer for 2-3 minutes, stirring constantly, until the mixture becomes glossy and thickens slightly. Remove from heat and set aside to cool – it will thicken further as it cools.
3. Combine Dry and Wet Ingredients: In a large mixing bowl, whisk together 120g (1 cup) of all-purpose flour, 1 ½ tsp of granulated sugar, ½ tsp of salt, and 1 tsp of baking powder. This ensures even distribution of the leavening agent. In a separate bowl, whisk together 3 large eggs, 300ml (1 ¼ cup) of whole milk, and 30g (2 tbsp) of melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid overmixing, as this can develop the gluten and result in a tough pancake. Allow the batter to rest while you prepare the apples – this allows the gluten to relax, contributing to a more tender pancake.
4. Prepare the Cinnamon-Sugar Apples: In a bowl, gently toss the thinly sliced apples with 1 tsp of ground cinnamon, 2 tbsp of light brown sugar, and a drizzle of the melted butter from the hot skillet. This coating of cinnamon and sugar not only flavors the apples but also helps them caramelize beautifully during baking.
5. Assemble and Bake: Carefully remove the hot skillet from the oven (use oven mitts!). Spread the cinnamon-sugar coated apples evenly across the bottom of the hot skillet. Pour the pancake batter over the apples, ensuring they are fully covered. Drop three spoonfuls of the prepared cinnamon-caramel swirl onto the surface of the batter. Using a butter knife or skewer, gently swirl the caramel into the batter in a zig-zag pattern, creating beautiful ribbons of caramel throughout the pancake.
6. Bake to Golden Perfection: Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed up, golden brown, and the edges are crisp. The baking time may vary slightly depending on your oven, so keep a close eye on it.
7. Rest, Garnish, and Serve: Once baked, remove the skillet from the oven and let the pancake rest for 5 minutes before serving. This allows it to settle slightly and makes it easier to slice. Sprinkle the top with 20g (2 tbsp) of toasted sliced almonds for added crunch and visual appeal. Dust lightly with powdered sugar and a pinch of cinnamon for a beautiful contrast. Slice into wedges and serve immediately. For an extra touch, drizzle any remaining cinnamon-caramel sauce around the plate.

Why a Cast Iron Skillet is Key

The cast iron skillet isn’t just a tradition in this recipe; it’s fundamental to its success. Cast iron retains heat exceptionally well, creating a beautifully crisp exterior while ensuring the inside remains light and fluffy. The even heat distribution prevents hot spots, leading to uniform baking. The skillet also allows you to go directly from stovetop (for melting the initial butter) to oven, streamlining the process and maximizing flavor development.

Variations and Additions

Feel free to customize this German Apple Pancake! Consider adding a handful of raisins or chopped walnuts to the apple mixture for extra texture and flavor. A splash of vanilla extract in the batter enhances the overall aroma. For a more decadent treat, drizzle with a bit of maple syrup alongside the caramel. You can also experiment with different apple varieties – Granny Smith apples provide a tart contrast to the sweetness, while Honeycrisp apples offer a sweeter, more delicate flavor.

The Science Behind the Puff

The combination of baking powder and the high oven temperature creates a dramatic rise in this pancake. Baking powder is a chemical leavening agent that releases carbon dioxide gas when heated. This gas gets trapped within the batter, causing it to expand and puff up. The hot skillet and oven provide the necessary heat to activate the baking powder quickly, resulting in the impressive height and airy texture of the pancake. The resting period after baking allows the structure to set, preventing it from collapsing.

Serving Suggestions & Pairings

This German Apple Pancake is delightful on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. A side of crispy bacon or a warm cup of coffee complements the sweetness perfectly. It’s a fantastic brunch option or a comforting dessert for a cozy evening.

Frequently Asked Questions

Can I use a different type of skillet?

While a cast iron skillet is highly recommended, you can use a 10-inch oven-safe skillet. However, the results may not be quite as crisp and golden brown.

Can I make the batter ahead of time?

Yes, you can make the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. Give it a gentle whisk before using.

What if I don’t have heavy cream?

You can substitute half-and-half or whole milk for the heavy cream in the caramel sauce, but the sauce will be slightly less rich and thick.

Enjoy this delightful German Apple Pancake with Cinnamon-Caramel Swirl! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for later!

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