German apple pancakes, or Apfelpfannkuchen, are a my 6-year-old's favorite breakfast treat that perfectly balances the fluffiness of traditional German pancakes with the sweet and tart flavors of fresh apples. Unlike American pancakes, German pancakes are thinner, resembling a delightful middle ground between American pancakes and French crêpes. This authentic German recipe that I grew up with in Germany, has become a family favorite. Especially when sprinkled with cinnamon sugar!
Jump to:
What makes this recipe special
While many apple pancake recipes focus on oven-baked methods, traditional German apple pancakes are cooked on the stovetop. This not only saves time, but also gives you the most tender, fluffy pancakes.
The addition of beaten egg whites and sparkling water into the batter add an airy lightness that sets these pancakes apart. Additionally, the apples are gently cooked beforehand, enhancing their natural sweetness and ensuring a soft, melt-in-your-mouth experience with every bite.
Ingredients
To make these German pancakes as light, fluffy, and flavorful as possible, you'll need a few key ingredients that bring out the perfect texture and taste. For a detailed ingredient list, see the recipe card at the bottom of this post.
- Apples: You'll need just one large apple for this recipe, preferably a tart variety like Granny Smith. It helps to balance the sweetness of the cinnamon sugar topping and keeps its shape better. However, any apple variety will work in this recipe.
- Eggs: The eggs are separated into yolks and whites, which adds to the rich flavor and fluffy texture.
- Salt: A pinch enhances the overall sweetness.
- Brown Sugar: These pancakes are not overly sweet, but a little bit of brown sugar adds warming flavor.
- Baking Powder: A must to help the pancakes rise.
- Flour: I use all-purpose flour for most of my baking, including these apple pancakes.
- Milk: You can use cow's milk or a plant-based alternative in this recipe.
- Sparkling Water: This is a unique ingredient that gives the pancakes extra fluff. We love using our Soda Stream to create Sprudel (the German word for sparkling water) on demand. However, if you don't have sparkling water at home, you can replace it with more milk or even still water in the batter.
- Butter: I always cook my pancakes in unsalted butter. However, a flavor-neutral oil like avocado oil works also.
Optional Toppings:
- Cinnamon Sugar: Once you try it, you can't get enough. This is a family favorite that adds warmth and sweetness.
- Powdered Sugar: Creates a light, sweet finish that my kids call 'snow.'
Step-by-step instructions
Here's an overview of the steps you will follow to make German apple pancakes at home. For detailed instructions, please see the recipe card at the bottom of this post.
- Prepare the Apples: Wash the apple thoroughly (peeling is optional), quarter it, remove the core, and dice into small, blueberry-sized pieces.
- Cook the Apples: Cook the apples in some butter until golden-brown, approximately 3 to 5 minutes, then slide them onto a plate and set it aside.
- Beat the Egg Whites: In a small bowl, add a pinch of salt to the egg whites. Using an electric mixer, beat until stiff peaks form.
- Prepare the Batter: In a medium bowl, combine the egg yolks, brown sugar, baking powder, all-purpose flour, milk, and sparkling water. Mix until the batter is smooth.
- Incorporate the Egg Whites: Gently fold the beaten egg whites into the batter, just until no white streaks remain. This technique adds to the pancakes' fluffiness.
- Cook the Pancakes: Over medium heat, melt half of the remaining butter in the skillet. Pour in half of the batter, tilting the pan to get the batter covering the entire bottom of the pan. Immediately sprinkle half of the sautéed apple pieces over the batter and cook until the underside is golden brown. Next comes the most challenging part. Carefully flip the pancake using a large spatula or two smaller spatulas to cook the other side. Repeat this step for the second pancake.
- Serve: Transfer the pancakes to plates and, while still warm, dust with powdered sugar or sprinkle with cinnamon sugar. This one's totally up to you!
Tips and serving ideas for the best German apple pancakes
For the best experience, German apple pancakes should be enjoyed immediately after cooking, while their fluffy texture and warm apple filling are at their peak. If you're looking for a fun twist, try making them smaller - mini pancakes are easier to flip and create delightful, bite-sized treats. To elevate the flavors, serve them with a side of chunky homemade applesauce or a dollop of German berry sauce for an extra burst of flavor.
German pancakes hold a special place in traditional German cooking. We really eat them at any time of day in Germany (and actually usually for lunch). But regardless of whether you grew up with them or are just discovering them for the first time, these pancakes are a delicious way to experience authentic German food.
If you loved this German apple pancake recipe, why not try more traditional German pancake? Golden potato pancakes offer a crispy, savory take on a beloved dish, while German quark pancakes bring an irresistibly light and creamy texture to the table.
For more authentic German recipes and inspiration, subscribe to my newsletter.
German Apple Pancakes (Apfelpfannkuchen)
Equipment
- 1 Electric Mixer I love this cordless mixer and use it all the time because it's so convenient.
- 1 Pancake flipper A larger spatula making it easier to flip larger pancakes. I've had it for 10 years and love it.
Ingredients
- 1 apple large, I usually use a tart apple like Granny Smith, but any apples will work in this recipe.
- 2 eggs separate whites from yolks, size large US
- 1 pinch salt
- 5 grams brown sugar substitute with white cane sugar if you don't have brown sugar
- 2 grams baking powder
- 120 grams all-purpose flour
- 120 milliliters milk Substitute with plant-based milk if you would like. I usually use 2% cow's milk.
- 120 milliliters sparkling water No sparkling water? Simply leave it out and use either more milk or still water.
- 30 grams unsalted butter for the skillet to cook your pancakes in
Toppings and fillings (optional)
- cinnamon sugar our preferred choice
- powdered sugar the kids love a little 'snow' on their pancakes
Instructions
- Wash your apple (we do not peel it), cut it into quarters, cut out the core, and cut it into small pieces, about the size of blueberries.1 apple
- In a medium to large skillet (the same skillet you will cook the pancakes in) and over medium heat, add a bit of butter (about ½ tablespoon of 7 grams) and let It melt. Add all of the apple pieces and let them cook until golden in color, about 3 to 5 minutes. Transfer to a plate and set aside.Alternatively, you can cut your apples into thin wedges and skip the cooking process.30 grams unsalted butter
- In a small bowl, add a pinch of salt to the egg whites and beat until stiff. The salt helps the egg white stay firm. You should be able to turn your bowl upside down without the egg white running out.2 eggs, 1 pinch salt
- In a medium-sized bowl, using an electric mixer, beat together the egg yolks, brown sugar, salt, flour, baking powder, milk and mineral water until combined.5 grams brown sugar, 2 grams baking powder, 120 grams all-purpose flour, 120 milliliters milk, 120 milliliters sparkling water
- Fold the fluffy egg whites into the batter. You should not be able to see any white streaks anymore.
- Over medium heat, add half of the butter to a medium-sized skillet, pour in half of the batter and tilt the pan, so it covers the entire bottom of the pan. Immediately add half of the apple slices and distribute them evenly, gently pressing them into the batter. Let cook until golden brown on both sides. You can use this pancake flipper to help you flip it, or use two spatulas to flip it.30 grams unsalted butter
- Dust your apple pancake with powdered sugar or sprinkle with cinnamon sugar (our preferred choice).powdered sugar, cinnamon sugar
