This super-huge pancake is made from a simple batter that is poured over sauteed apples then baked until puffy and golden brown. We prefer to use a cast iron skillet because it caramelizes the apples and sugar especially well, but any oven-safe 10-inch skillet will do.
Cast Iron German Apple Pancake
- 3/4 cup all purpose flour
- 5 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup 2% milk
- 1/4 cup plain yogurt (not Greek)
- 3 eggs
- 1 tsp vanilla extract
- 1/4 teaspoon cinnamon
- 4 tablespoons butter, unsalted
- 4-5 granny smith apples, cored and sliced thin
- powdered sugar for dusting
Preheat the oven to 425 degrees.
Combine the flour, 1 tablespoon of the sugar, and salt in a bowl and mix well. Whisk in the milk, yogurt, eggs, and vanilla until the batter just comes together. Be careful not to overwork the flour, as it will prevent the pancake from rising.
In a small dish, mix the remaining 4 tablespoons of sugar and cinnamon.
Place the skillet on the stove over medium heat. Add the butter and cinnamon/sugar mixture, then add the apples and saute lightly. Let the apples soften a bit, but be careful not to let the butter and sugar burn.
Pour the batter over the apples and butter, and immediately place the skillet in the oven. Cook until the pancake fluffs up, is just set up in the center, and is golden brown around the edges, about 15-20 minutes.
Remove the skillet from the oven and let cool for about 10 minutes. Place a serving plate upside down over the skillet, then flip the skillet and plate to turn the pancake out. Dust with powdered sugar, cut, and enjoy!