Traditional Apfelpfannkuchen are fluffy variations of the classic German pancakes (Pfannkuchen) made with apple slices. This German apple pancake recipe only needs a few ingredients and is quick and easy to make. An easy mid-weak family meal that everybody will love. Let me share my Apfelpfannkuchen recipe with you.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
German Apfelpfannkuchen vs German Apple Pancakes (American Version)
Apfelpfannkuchen and German Apple Pancakes, are two entirely different recipes. The American version is similar to Dutch baby pancakes, puffy pancakes that are cooked in a cast-iron skillet in the oven. These Dutch babies or Dutch Puffs as they are also called were supposed to be introduced by German settlers in the United States in the 19th century. What Germans will associate as an "Apple Pancake" is a pancake that is baked in a medium skillet on the stove, refined with slices of fresh apples.
"Apfel" is the German word for apples and "Pfannkuchen" is the German word for Pancakes.
These sweet pancakes are popular across all of Germany and are served as a main course for lunch. In the regions with the largest apple orchards such as Altes Land near Hamburg, the Lake Constance region, and Saxony-Anhalt.
Apples are one of the most popular fruits in Germany. There are many German recipes with apples such as German Apple Cake, Apple Strudel, Potato Salad with Apples, Egg Salad, German Apple Sauce or German Baked Apples.
Apfelpfannkuchen Pronounciation
In this short audio clip, I am going to show you how to pronounce Apfelpfannkuchen.
How to make Apfelpfannkuchen from scratch
You will only need basic ingredients to make these delicious apple pancakes. Compared to traditional German Pancakes, these Apfelpfannkuchen are light and fluffy. This is because we fold in the stiff egg whites into the pancake batter to create pockets of air.
It is easier to use a small 8-inch frying pan, as it makes it easier to turn this traditional pancake.
Ingredients:
- fresh apples: the best apples are those that hold their shape in the frying pan. Tart apples such as Elstar, Braeburn, Jonagold, and Granny Smith apples work well. Do not use cooking apples as they will lose their shape while cooking.
- brown sugar: they will help the apples to caramelize in the pan
- eggs - medium size. Separate them.
- milk
- carbonated/ seltzers water - these will make the pancake extra light, but also act as a raising agent.
- sugar, salt, butter, or vegetable oil
Apfelpfannkuchen Recipe Steps
- Separate the eggs. Using a hand or stand mixer with a whisk attachment, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.
- In a large mixing bowl, combine flour and milk and whisk until you can no longer see any lumps. Add in the egg yolks, carbonated / seltzer water, sugar, and salt, and mix to a thick dough.
- Carefully fold in the egg whites, and leave the mixture to rest in the fridge for approximately 30 minutes. This will allow the gluten in the batter to develop and give the pancake stability.
- In the meantime core and slice apples into thin thin.wedges (0.5 cm). Pour over the lemon juice, so the apples do not brown and sprinkle with the brown sugar.
- Heat the butter or vegetable oil in a coated frying pan on medium-high heat. Once the butter is melted and starts sizzling use a ladle to add the dough to the pan. The dough is a little thick, so you might need to distribute it with a spoon.
- The last thing is to lay the apple slices in a circular pattern on top of the pancake batter. Cook on low to medium heat for approx 2-3 minutes. Exact cooking times may differ. You will notice that the pancake is ready by checking if you can lift the sides of the pancakes.
- To prevent the pancake from breaking, place a serving plate over the pan. Pressing down on the plate firmly with your free hand while flipping the pan over using the other hand, so that the plate catches the pancake. Now place the pan down & slide the pancake back into the pan from off the plate. Cook on the other side for a further 2-3 minutes
Recipe Variations
- Cube the apples and mix them into the pancake batter, instead of placing them on top of the apple
- If you like you can add a dash of cinnamon to the pancake mix.
- Add some raisins to the batter for a bit of natural sweetness.
How to serve Apfelpfannkuchen
This delicious pancake is best served with a mixture of cinnamon sugar (Zimt und Zucker) sprinkled on top. Try it with some freshly whipped cream homemade vanilla sauce or maple syrup. In the summer a scoop of vanilla ice cream can add a nice cooling touch.
In Germany, this dish is usually served for lunch, but they are also a delicious treat for breakfast on a Sunday morning.
Storage Instructions
This German apple pfannkuchen will stay good in the fridge for up to 3 days. Store in an airtight container. Reheat in the microwave, or in the oven at a medium-low temperature.
The Best German Pancake Recipes
More German Sweet Dishes
- Milchreis (German Rice Pudding)
- Heart Waffles - German Waffles
- Germknödel
- German Apple Pancakes (Apfelpfannkuchen)
- Plum Dumplings (Zwetschgenknödel)
- Semolina Pudding (Grießbrei)
Recipe
Apfelpfannkuchen (German Apple Pancakes)
Ingredients
- 225 g (1 ¾ cups) flour Germany Type 405, UK Plain Flour, USA All Purpose flour
- 3 eggs medium size at room temperature
- 180 ml (¾ cup) milk
- 60 ml (4 tablespoon) carbonated water /seltzer water
- 1 pinch salt
- 1 pinch sugar
- 4 apples
- 4 teaspoon brown sugar
- 4 tablespoon butter or vegetable oil
Instructions
- Separate the eggs. Using a hand or stand mixer with a whisk attachment, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.3 eggs
- In a large mixing bowl, combine flour and milk and whisk until you can no longer see any lumps. Add in the egg yolks, carbonated / seltzer water, sugar, and salt, and mix to a thick dough.225 g flour, 180 ml milk, 60 ml carbonated water /seltzer water, 1 pinch salt, 1 pinch sugar
- Carefully fold in the egg whites, and leave the mixture to rest in the fridge for approximately 30 minutes. This will allow the gluten in the batter to develop and give the pancake stability.
- In the meantime core and slice apples into thin thin.wedges (0.5 cm). Pour over the lemon juice, so the apples do not brown and sprinkle with the brown sugar.4 apples, 4 teaspoon brown sugar
- Heat the butter or vegetable oil in a coated frying pan on medium-high heat. Once the butter is melted and starts sizzling use a ladle to add the dough to the pan. The dough is a little thick, so you might need to distribute it with a spoon.4 tablespoon butter or vegetable oil
- The last thing is to lay the apple slices in a circular pattern on top of the pancake batter. Cook on low to medium heat for approx 2-3 minutes. Exact cooking times may differ. You will notice that the pancake is ready by checking if you can lift the sides of the pancakes.
- To prevent the pancake from breaking, place a serving plate over the pan. Pressing down on the plate firmly with your free hand while flipping the pan over using the other hand, so that the plate catches the pancake. Now place the pan down & slide the pancake back into the pan from off the plate. Cook on the other side for a further 2-3 minutes
- To serve you sprinkle the pancake with cinnamon sugar.
Video
Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Alicia says
Looks so tasty!!!
Marita says
Thanks Alicia! It was very tasty as well! And very easy to make