Baked German Apple Pancake (Dutch Baby) Recipe with Nutmeg & Ginger

There is something so reassuring about Sunday brunch. While the smoky aroma of bacon curls through the air and a cup of tea warms my hands, I feel heartened knowing that the whole day stretches in front of us with no obligations. While Saturdays are usually packed with soccer and basketball games, errands, and dinners out, Sundays hold the promise of puttering around the house, playing hockey on the driveway, baking, or reading a good book. While we are usually content to start the day with Hearty (Whole Wheat) Pancakes or Basil and Veggie Mini Quiches, sometimes we yearn for something out of the norm.

German or Dutch baby pancakes originate from the German Apfelpfannkuchen. The batter is made from a mixture of flour, eggs, and milk or cream. While it is traditionally seasoned with cinnamon, I substituted ground nutmeg and ground ginger. Slices of apple are caramelized in a pan with butter and brown sugar, to which the batter is then added. After being baked in the oven for about 15 minutes, the dough has puffed up to a consistency similar to that of Yorkshire Pudding. Cut it in wedges and serve it with lemon wedges and powdered sugar for a unique and delicious breakfast. Now get out there and enjoy your Sunday!

Place an oven rack in the upper-middle position and preheat the oven to 500 degrees F.

In a large bowl, whisk together 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1 teaspoon ground ginger.

In a medium bowl, whisk together 2/3 cup half-and-half, 2 large eggs, and 1 teaspoon vanilla extract.

Pour the half-and-half mixture into the flour mixture and whisk until smooth, without lumps.

Peel, core, and cut 1 1/4 pounds (about 3 to 4 large) Gala apples into 1/2-inch slices. If you prefer a tarter taste, use Granny Smith apples.

In a 10-inch nonstick ovenproof skillet set over medium-high heat, melt 2 tablespoons unsalted butter. Add the apples and 3 tablespoons brown sugar.

Cook, stirring frequently, until the apples are golden brown, about 10 minutes.

Remove the skillet from the heat and stir in 1 1/2 teaspoons fresh lemon juice.

Pour the batter around the edges of the pan and then over top of the apples.

Place the skillet into the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes.

Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut it into wedges. Serve immediately.

Other baked pancake recipes:

Lisa’s Kitchen’s Baked Blueberry & Peach Pancake
Heart Homecooked’s Baked Pancake with Nutella
Nook & Pantry’s German Pancake with Apricot & Raspberry

Caramelized German Apple Pancake with Nutmeg & Ginger
Adapted from America’s Test Kitchen

1/2 cup all-purpose flour
1 tbsp granulated sugar
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp ground ginger
2/3 cup half-and-half
2 large eggs
1 tsp vanilla extract
2 tbsp unsalted butter
1 1/4 lb (3 to 4 large) Gala or Granny Smith apples, peeled, cored, and cut into 1/2-inch slices
3 tbsp packed brown sugar
1 1/2 tsp fresh lemon juice
Powdered sugar

Place an oven rack in the upper-middle position and preheat the oven to 500 degrees F.

In a large bowl, whisk together flour, granulated sugar, salt, nutmeg, and ground ginger. In a medium bowl, whisk together half-and-half, eggs, and vanilla extract. Pour the half-and-half mixture into the flour mixture and whisk until smooth, without lumps.

In a 10-inch nonstick ovenproof skillet set over medium-high heat, melt the butter. Add the apples and brown sugar. Cook, stirring frequently, until the apples are golden brown, about 10 minutes. Remove the skillet from the heat and stir in lemon juice. Pour the batter around the edges of the pan and then over top of the apples.

Place the skillet into the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes. Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut it into wedges. Serve immediately.

Makes 4 servings.

Printable recipe

Tagged as: apple, Dutch baby, German, pancake