Apple Cinnamon German Pancake for a Cozy Sunday Morning

If you’re craving a comforting breakfast that feels a little fancy without being fussy, this apple cinnamon German pancake is the one. It puffs up dramatically in the oven like a dreamy Dutch baby, then settles into the most tender, custardy pancake baseperfect for warm cinnamon apples and a generous drizzle of maple syrup. This is one of my go-to weekend breakfast ideas (especially on a Sunday morning) because it’s mostly hands-off: whisk, pour, bake, and suddenly your kitchen smells like a cozy café.

Why You’ll Love Apple Cinnamon German Pancake

This is the kind of breakfast pancakes idea that looks impressive but is secretly simple. The batter is blended (or whisked) in minutes, and the oven does the heavy lifting while you prep the apples. It’s also a wonderful alternative to flipping a stack of pancakes so if you love fancy pancakes ideas but want something easier for family mornings, this is it.

German pancakes (often called Dutch babies) are baked in a hot skillet so they puff up with dramatic edges think pancake-meets-popover. Add cinnamon apples and you’ve got the coziest breakfast with apples situation, perfect for holidays, guests, or a slow weekend.

Simple Ingredients

A quick peek at what makes this so delicious the essentials:

• Eggs: They give the pancake its signature puff and custardy texture.
• Milk: Helps create a smooth batter and tender bake.
• All-purpose flour: The structure that holds that beautiful rise.
• Granulated sugar: Just enough sweetness to balance the cinnamon apples.
• Vanilla extract: Adds warm bakery flavor in the background.
• Ground cinnamon: The cozy spice that makes this taste like a hug.
• Salt: Brightens everything and keeps it from tasting flat.
• Butter: Essential for a golden, crisp-edged skillet pancake.
• Apples: The star! Choose a crisp apple that holds its shape.
• Brown sugar: Makes the apples glossy and caramel-like.
• Lemon juice: A tiny splash keeps the apple flavor bright.
• Powdered sugar (optional): Pretty finishing touch for that “fancy brunch” look.
• Maple syrup (optional): Because weekend breakfasts deserve it.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 30–35 minutes

Recommended Equipment

• 10–12 inch oven-safe skillet (cast iron is ideal)
• Mixing bowl (or blender)
• Whisk (if not blending)
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Spatula or wooden spoon
• Oven mitts

What is Needed

Ingredients

• 3 large eggs
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (plus more for apples if desired)
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 medium apples, peeled (optional), cored, and thinly sliced
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• Powdered sugar, for serving (optional)
• Maple syrup, for serving (optional)

How to Make Apple Cinnamon German Pancake

1. Preheat the oven to 425°F (220°C). Place your empty oven-safe skillet in the oven while it preheats so it gets very hot.
2. In a mixing bowl (or blender), combine eggs, milk, flour, granulated sugar, vanilla, cinnamon, and salt. Whisk until very smooth (a few tiny lumps are okay, but smoother is better for puff).
3. Slice the apples thinly. Toss with brown sugar, lemon juice, and an extra pinch of cinnamon if you want them extra cozy.
4. Carefully remove the skillet from the oven (use oven mitts!). Add the butter and swirl until melted and foamy.
5. Immediately pour the batter into the skillet and return it to the oven. Bake 18–22 minutes, until puffed and deeply golden around the edges.
6. In a small skillet (or saucepan), sauté the apple mixture over medium heat 5–7 minutes until softened and glossy. (If you prefer, you can do this step first either way works.)
7. Spoon warm cinnamon apples over the pancake. Dust with powdered sugar and add maple syrup if desired. Slice into wedges and enjoy while it’s warm and puffy.

What To Serve With This Recipe

• Crispy bacon or breakfast sausage
• Vanilla Greek yogurt or whipped cream
• A simple fruit salad (berries are perfect)
• Scrambled eggs for extra protein
• Hot coffee, chai, or warm apple cider for peak comforting breakfast vibes

Top Tips

• Hot skillet = the puff. Preheating the skillet is the secret to that dramatic rise.
• Blend for best texture. A blender makes the batter silky and helps it puff evenly.
• Don’t open the oven. Peeking lets heat escape and can reduce the puff.
• Kid-friendly serving: Cut into strips and let kids “dip” in syrup way less mess than a full pour.
• Make-ahead option: Slice apples the night before and toss with lemon juice; store covered in the fridge.

Recipe Variations

• Apple Pancake Casserole vibes: Add a handful of chopped apples directly into the batter before baking (it’ll be more custardy).
• Apple Fritter Pancakes twist: Stir a pinch of nutmeg into the apples and add a quick vanilla glaze (powdered sugar + milk + vanilla) instead of syrup.
• Extra fancy brunch: Add toasted pecans or walnuts on top.
• Dairy-free: Use unsweetened almond milk and plant-based butter (puff may be slightly.
• Caramel apple twist: Swap maple syrup for caramel sauce and add chopped toasted pecans.
• Apple Pancake Casserole feel: Scatter a handful of diced apples over the batter right after pouring into the skillet (it bakes in like a soft apple-studded custard).
• Extra cinnamon roll energy: Add 1–2 tablespoons of melted butter mixed with brown sugar and cinnamon, then drizzle lightly over the batter before baking.
• Berry-apple combo: Add a handful of blueberries to the topping at the end for a bright pop.

How to Store and Reheat

• Store: Cool leftovers, then cover and refrigerate for up to 3 days. Store apples separately if you can (they reheat best that way).
• Reheat (best): Warm pancake slices in a 350°F / 175°C oven for 8–10 minutes until heated through.
• Reheat (fast): Microwave in 20–30 second bursts (it’ll be softer, but still tasty).
• Freeze: You can freeze the pancake base for up to 2 months (wrap well). Thaw overnight in the fridge and reheat in the oven. Apples are best made fresh.

If you like this recipe you will love my fluffy rice cooker pancakes!

Apple Cinnamon German Pancake

Michelle

A puffy, oven-baked Apple Cinnamon German Pancake topped with warm cinnamon apples an easy, cozy, family-friendly breakfast with apples perfect for weekends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 4

Equipment

• 10–12 inch oven-safe skillet (cast iron is ideal)
• Mixing bowl (or blender)
• Whisk (if not blending)
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Spatula or wooden spoon
• Oven mitts

Ingredients

  

• 3 large eggs
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon plus more for apples if desired
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 medium apples peeled (optional), cored, and thinly sliced
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• Powdered sugar for serving (optional)
• Maple syrup for serving (optional)

Instructions

 

• Preheat the oven to 425°F (220°C). Place your empty oven-safe skillet in the oven while it preheats so it gets very hot.
• Make the batter: In a mixing bowl (or blender), combine eggs, milk, flour, granulated sugar, vanilla, cinnamon, and salt. Whisk until very smooth (a few tiny lumps are okay, but smoother is better for puff).
• Prep the apples: Slice the apples thinly. Toss with brown sugar, lemon juice, and an extra pinch of cinnamon if you want them extra cozy.
• Melt the butter in the hot skillet: Carefully remove the skillet from the oven (use oven mitts!). Add the butter and swirl until melted and foamy.
• Pour and bake: Immediately pour the batter into the skillet and return it to the oven. Bake 18–22 minutes, until puffed and deeply golden around the edges.
• Cook the apples (while it bakes): In a small skillet (or saucepan), sauté the apple mixture over medium heat 5–7 minutes until softened and glossy. (If you prefer, you can do this step first either way works.)
• Serve right away: Spoon warm cinnamon apples over the pancake. Dust with powdered sugar and add maple syrup if desired. Slice into wedges and enjoy while it’s warm and puffy.

Notes

• Best apples: Honeycrisp, Granny Smith, Pink Lady, or Gala (crisp apples hold their shape).
• Skillet size: A 10-inch skillet makes a thicker center; 12-inch makes it a bit thinner with more crispy edge.
• No cast iron? Any oven-safe skillet works just be sure it can handle high heat.

Keyword Apple Cinnamon German Pancake