German Apple Pancake

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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

Cook Time35

Course: Breakfast

Cuisine: American

Servings:

Calories: 250kcal

Author: Joy Kincaid

Ingredients

4 medium apples peeled, cored, and sliced thin
1/4 cup coconut sugar or maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 tbsp butter or coconut oil
5 eggs
1/2 cup milk or almond milk
1/4 tsp salt
1/4 tsp vanilla
3/4 cup spelt 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.

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