This German Apple Pancake is filled with cinnamon and apples, and bakes in a cast iron skillet. It's the perfect fall breakfast!
Prep Time10 minutesmins
Cook Time35 minutesmins
Course: Breakfast
Cuisine: American
Keyword: apples, cast iron skillet, pancakes
Servings: 6
Author: Joy Kincaid
Ingredients
4mediumapplespeeled, cored, and sliced thin
1/4cupcoconut sugar or maple syrup
1/2tspground cinnamon
1/4 tspground cloves
1/4 tspground nutmeg
2tbspbutter or coconut oil
5 eggs
1/2cupmilk or almond milk
1/4tspsalt
1/4tspvanilla
3/4cupspelt flour or whole wheat(or almond flour)
Instructions
Preheat oven to 400 degrees F.
Peel, core, and slice apples and set aside.
In a small bowl, mix together the coconut sugar and the spices. (If using maple syrup, skip this step and add the maple syrup and spices to the skillet in the next step.)
Melt the butter in a large cast iron skillet. Once the butter is melting, add the apples and sprinkle with the coconut sugar spice mixture you already mixed together. Stir and cook gently.
While the apples are cooking, whisk together the eggs, milk, salt, vanilla, and flour in a medium bowl. Whisk until the mixture is smooth.
Once the apples are beginning to soften, remove skillet from the heat and allow the pan to cool down slightly. Pour the batter over the apples.
Put the skillet in the preheated oven and bake for 20-30 minutes, until the pancake is puffed and golden. Serve with maple syrup or powdered sugar.
Notes
If you want this recipe to be gluten free, use almond flour in place of the spelt flour. For a dairy free version, use almond or other nut milk in place of regular milk.