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baby apple pancake in cast iron pan on a white table.
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4.31 from 13 votes

German Apple Pancake (Baby Apple Pancake) Recipe

This classic German Apple Pancake is made with simple ingredients. It has a delicate, fluffy, crepe-like texture and a custardy flavor. Baked in a dutch oven or cast iron pan.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: American, German
Keyword: Baby apple, baby apple pancake, cast iron, dutch baby apple, german apple pancake
Servings: 5 people
Calories: 375cal
Author: Jared Desrosiers
Cost: $3


  • 3.8 liter cast iron shallow casserole dish or a 10" cast iron pan
  • conventional oven
  • knife
  • Whisk
  • cutting board


  • 4 tbsps. butter cubed into 4 pieces
  • 1/4 cup granulated sugar divided into 2 tablespoons of each
  • 1/4 cup light brown sugar packed
  • 2 Granny Smith apples peeled, cored, sliced
  • 3/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp salt
  • 5 large eggs
  • 1 tsp. vanilla extract
  • 1 cup whole milk


  • Preheat oven to 350 degrees Fahrenheit.
  • Peel the apples and slice them into ½" thick wedges. Place tham aside.
  • Add 4 butter cubes to your cast iron pan and place it in the oven for 4 minutes, or until butter is just melted and pooled. Remove from oven with oven mitts.
  • Add 2 tablespoons of granulated sugar and all the brown sugar to the pan and mix with the melted butter.
  • Mix the apple wedges with nutmeg, cinnamon, and 2 tablespoons of granulated sugar.
  • Add the apple wedges to the pan. Place it in the oven and bake for as long and it takes to finish the next steps.
  • Add the flour and salt to a large bowl and mix it with a whisk until combined.
  • Add the milk and vanilla extract and whisk until batter is lump-free.
  • Add the eggs and whisk until the custard batter is fully combined.
  • Carefully remove pan cast-iron from oven with mitts.
  • Slowly pour the custard batter over the apples. Then carefully return it to the oven using oven mitts to protect your hands.
  • Bake the pancake for 25 minutes at 350°F on the center oven rack. When done, the edges will puff up and be golden-brown in color. The center will spring back when pressed cooked. You will see pooled butter in the center. This is normal.
  • Slice the pancake and remove the slices with a spatula. Enjoy warm.


Nutritional values may vary and are meant to be a guide. 
Store all leftovers in an airtight container in the refrigerator for up to 3 days. Heat in the microwave for up to 1 minute to heat. 


Serving: 1slice | Calories: 375cal | Carbohydrates: 48g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 216mg | Sodium: 239mg | Potassium: 246mg | Fiber: 3g | Sugar: 31g | Vitamin A: 684IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg