This apple pancakes recipe is a family favorite from my great-grandma, with sweet-tart apples mixed right into a light batter. They make an amazing, subtly sweet breakfast that's worth the few extra steps.
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Why You'll Love This German Apple Pancakes Recipe
Sometimes a delicious breakfast is worth a bit of extra work, and these pancakes are exactly that. My Grandma used to make them for us on special occasions, and her mom also made them for her.
This isn't the simplest breakfast, but it's not insanely hard either... just a few extra steps. What gets me every time is the peeled, thinly sliced apples mixed right into the not-overly-sweet batter. They aren't particularly thick, and if it weren't for the apples, I'd say they were closer to crepes. Here's why these always disappear fast at our table:
- Subtly sweet
- Light batter
- Simple ingredients
- Crepe-like
Ingredient Information and Substitutions
- Apples- The star of these pancakes, bringing sweet-tart flavor to every bite. My favorite is RubyFrost, but Honeycrisp, Granny Smith, or Braeburn all work well.
- Flour- Forms the base of the light batter and gives the thin pancakes enough body to hold the apple slices.
- Eggs- Bind the batter and give the pancakes enough structure to stay together when you turn them.
- Milk- Loosens the batter into a thin, tender pancake. Whole is best, but use your favorite cow's milk variety.
- Oil- Brings richness and a soft texture to the batter. Any neutral cooking oil works, such as vegetable or canola.
- Baking powder- Gives the batter a little lift without making the pancakes thick.
- Cooking spray- Keeps the thin pancakes from sticking to the pan, which makes turning them easier.
How To Make German Apple Pancakes
Step 1- Make the batter.
Mix the flour, eggs, milk, oil, and baking powder to make the batter, then stir in the apples.
Step 2- Heat the pan.
Spray a frying pan with cooking spray, using a nonstick pan if you have one, and heat it just below medium.
Step 3- Pour the batter.
Add a layer of the batter and apple mixture to the pan, spreading the apples out evenly before it sets. Rotate the pan so the batter spreads evenly, then gently push the edges in with a rubber spatula to give you a more circular shape that makes it easy to flip.
Step 4- Turn the pancake.
Once the underside is golden brown, carefully turn the pancake.
Step 5- Keep warm and serve.
Once the other side is golden, transfer the pancake to a plate in a warm oven while you cook the rest. Serve immediately with your favorite toppings.
Frequently Asked Questions
Yes, I prefer to sprinkle a little cinnamon and sugar on top instead of traditional maple syrup. It adds a tiny bit of sweetness without overpowering the apples and the light batter.
The recipe calls for an 8-inch pan, but a griddle works just as well.
Yes. The recipe serves 2 as written, but we tripled it and had plenty for about 6 people and a very hungry baby.
Tips For Making This Apple Pancakes Recipe
- Use cooking spray instead of oil in the pan. I can't tell you why, but it worked much better for us!
- Keep the batter layer thin so the pancakes cook evenly and stay light, making them easier to flip.
- Turn the pan to distribute the batter evenly. These are almost like a cross between a crepe and a pancake in texture.
- Use your fingers to quickly distribute the apples once the batter is in the pan. This way you get a little bit in every bite instead of a thick clump in the middle. Make sure you work quickly!
- The trick to make them easy to flip: Once the batter is evenly distributed and the apples are spread out, use a rubber spatula to gently push in the edges. This gives the pancake a more circular shape and makes it easier to flip.
- Use 2 or more apples, and add extra if you like a lot of apple in every bite.
- Slice the apples thinly so they soften in the thin layer of batter.
- Re-spray the pan before each pancake, if needed, so the next one doesn't stick.
- Ingredients to prep ahead- Peel and thinly slice the apples and measure out the flour and baking powder, so the batter comes together quickly.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days, and reheat in a warm oven until heated through.
What To Serve With Apples And Pancakes
I like to keep it simple. I'd imagine powdered sugar would be nice on them, but my grandma likes hers with maple syrup. Add some bacon for a savory note and a cup of fresh coffee, and you've got yourself a great breakfast. Here are a few of my favorite recipes to round out the spread:
Other Breakfast Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Grandma Hinz's Apple Pancakes
Equipment
Ingredients
- ⅔ cup flour
- 2 large eggs
- 1 cup whole milk
- 2 Tablespoons vegetable oil
- ½ teaspoon baking powder
- 2 medium apples peeled and thinly sliced
- Cooking spray
- 2 teaspoons cinnamon sugar for serving
Instructions
- In a large bowl, whisk together flour, eggs, milk, oil and baking powder until smooth.
- Fold in apples making sure the apples are evnely coated and don't stick together too much.
- Spray frying pan with cooking spray and heat just below medium heat.
- Put a ladle your batter and apple mixture, making sure to rotate the pan and quickly spread your apples out evenly before it solidifies. Use a rubber spatula to gently push the edges in to make it more circular.
- the bottom side of the pancake is golden brown, carefully flip it.
- After a few minutes when the other side is golden, keep on a plate in a warm oven until you're done cooking them.
- Serve immediately with the a sprinkle of cinnamon sugar.
Notes
- Use cooking spray instead of oil in the pan. I can't tell you why, but it worked much better for us!
- Keep the batter layer thin so the pancakes cook evenly and stay light, making them easier to flip.
- Turn the pan to distribute the batter evenly. These are almost like a cross between a crepe and a pancake in texture.
- Use your fingers to quickly distribute the apples once the batter is in the pan. This way you get a little bit in every bite instead of a thick clump in the middle. Make sure you work quickly!
- The trick to make them easy to flip: Once the batter is evenly distributed and the apples are spread out, use a rubber spatula to gently push in the edges. This gives the pancake a more circular shape and makes it easier to flip.
- Use 2 or more apples, and add extra if you like a lot of apple in every bite.
- Slice the apples thinly so they soften in the thin layer of batter.
- Re-spray the pan before each pancake, if needed, so the next one doesn't stick.
- Ingredients to prep ahead- Peel and thinly slice the apples and measure out the flour and baking powder, so the batter comes together quickly.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days, and reheat in a warm oven until heated through.
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