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German Apple Puff Pancake

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“We saw this recipe on Michelle Greenwald's ( Blog, and gave it a try. We both assumed it would be too sweet and gooey for breakfast, but since it's dreary and rainy this morning, figured we'd fire up the oven and give it a try. YUM! It wasn't too sweet at all, and the pancake had a bit of a custardy taste. It was easy to put together and made enough for the both of us, with a couple bites of crust left over for our four dogs. The recipe omits instructions for making up the batter, but we just combined the ingredients and mixed well. We used a 10-inch iron skillet, but any oven-safe non-stick pan would do.”

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Mix the cinnamon and sugar in a small bowl.
  3. Peel the apples and cut into 1/4-inch slices.
  4. Melt the butter in a skillet.
  5. Add apple slices and sprinkle with cinnamon/sugar mixture. Saute the apples until they soften and become light golden brown on both sides (approx. 4-5 minutes).
  6. While sauteing the apples, beat eggs and combine with milk, flour and salt, stirring well to make a smooth batter.
  7. Pour the batter over the apples and place the pan in the hot oven.
  8. Bake approximately 18 minutes. Do not open oven while baking. Use oven light to check. Pancake is done when it no longer appears wet on top.
  9. To serve, invert the pan over a dinner plate.

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