German Apple Pancakes Apfelpfannkuchen Recipe
Apfelpfannkuchen are fluffy pancakes with pieces of apple, fried in a pan and dusted with powdered sugar – popular as a sweet lunch or dessert in German homes. They’re a bit like a cross between pancakes and fritters, but thinner than classic yeast fritters. Children love helping to fry them, because they can decorate them any way they like.
These German-style apple pancakes combine the comfort of fluffy batter with juicy, cinnamon-scented apple pieces. They’re quick to make, don’t require yeast or long rising, and are perfect for using up slightly softer apples.
Chef's tips
Don’t overmix the batter – a few small lumps are fine and help keep the pancakes fluffy. Make sure the pan is well heated before adding the first portion of batter, otherwise the pancakes will soak up too much fat. If the apples are very juicy, pat them dry lightly with a paper towel so the batter doesn’t become too thin.
How to serve
Serve stacked on a plate, generously dusted with powdered sugar and with a bowl of applesauce, yogurt or whipped cream in the middle of the table so everyone can help themselves. They also taste great with a drizzle of honey or maple syrup and a few fresh apple slices on top.
Ingredients
- apples - 3 pieces
- wheat flour - 200 g
- milk - 250 ml
- eggs - 2 pieces
- sugar - 2 tablespoons
- vanilla sugar - 1 teaspoon
- baking powder - 1 teaspoon
- salt - 0.25 teaspoons
- cinnamon - 0.5 teaspoons
- clarified butter - 2 tablespoons
- powdered sugar - 2 tablespoons
Preparation
- In a bowl, mix the flour, baking powder, salt, sugar and vanilla sugar.
- In a separate bowl, whisk the eggs with the milk until combined.
- Pour the wet ingredients into the dry and whisk just until combined – you don’t need to remove every lump. Set the batter aside for 10 minutes to thicken slightly.
- Peel the apples, remove the cores and cut into thin slices or small cubes. Toss them with the cinnamon.
- Add the apples to the batter and gently fold in with a spoon so they are evenly distributed.
- Heat a little clarified butter in a frying pan over medium heat. When the fat is hot, spoon portions of batter into the pan, forming pancakes about the size of your palm.
- Fry the pancakes for 2–3 minutes on each side, until golden and slightly puffed. If they brown too quickly, reduce the heat.
- Place the fried pancakes on a plate lined with paper towel to drain off excess fat.
- Repeat until you’ve used all the batter, adding a little more clarified butter to the pan as needed.
- Before serving, dust the pancakes with powdered sugar. You can also serve them with plain yogurt or cream.
Storage
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a dry pan or in the oven so they stay soft inside and slightly crisp on the outside. Avoid stacking them while still hot to prevent them from becoming soggy.
