Apfelpfannkuchen (Baked German Pancake)

Octoberfest is in full swing in Munich right now. Pints, salty chicken, and liederhosen sound like so much fun! We have yet to make it up there for Octoberfest--that's a bit tricky with two little kids. Anyone want to come and babysit for 2015?!

This dessert is not pretty to look at, but it is super easy and I love that it bakes right in the skillet with no flipping needed! The pancake isn't overly sweet, and a slight dusting of powdered sugar is lovely. There are all kinds of textures happening as well. It's chewy around the edge, slightly sticky underneath, and soft in the middle. It's all good! After a few of those giant pints of beer, who cares?!!

Apfelpfannkuchen (Baked German Pancake)

Serves 4


For the batter:

  • 1/2 cup (63 g) all-purpose flour
  • 1 Tablespoon sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 4 large eggs
  • 1 cup (240 mL) whole milk
  • 2 Tablespoons (28 g) butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup (56 g) butter

For the apples:

  • 1/2 cup (100 g) brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 large apple, cored and thinly sliced


In a large bowl, mix the flour, sugar, baking powder, and salt. Stir in the eggs, followed by the milk, then the 2 tablespoons of melted butter. Finally, stir in the vanilla and nutmeg. Let the batter rest for at least 30 minutes.

Preheat oven to 425 degrees F (220 C). In a small bowl, combine the brown sugar with the nutmeg and cinnamon. Set aside.

In a large, oven proof skillet, melt the 1/4 cup of butter over low heat. Use a pastry brush to coat the sides of the skillet with butter. Sprinkle half of the brown sugar mixture over the bottom of the skillet, then line the pan with the sliced apples. Don't bother making a design--when you pour in the batter, the apples move. Sprinkle the other half of the brown sugar mixture over the apples. Raise the heat to medium high and allow the brown sugar to start bubbling.

Remove the skillet from heat and gently pour the batter over the apples. Place the skillet in the preheated oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 10 minutes, or until the pancake is golden brown and a toothpick inserted comes out clean (the pancake with be puffy!).

After removing the pancake from the oven, slide a rubber spatula around the edges to loosen the pancake. Serve hot or warm. Dust with powdered sugar if desired.

Leftovers can be refrigerated for up to two days. Reheat in a 300 degree F oven for 15-20 minutes.

Slightly adapted from foodandspice.blogspot.ch

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