Apple Pancake

This thick, custardy baked apple pancake takes me straight back to my childhood. Dust it with powdered sugar for a sweet finishing touch & dig in!

apple pancake

My sister and I used to beg my mom for things like Fruity Pebbles and Frosted Flakes. She didn’t cave often, but I remember the few times she did… she’d sigh and say, “If I buy this, are you really going to eat it this time?” We’d smile and nod, excited to be taking home the same colorful boxes our friends had.

We’d each eat maybe one bowl full. Then up in the pantry it would go… to collect dust and then ultimately get tossed in the next pantry clean-out. The smiling kids on Saturday morning commercials would convince us to beg again… and we’d try SO hard to like the stuff. But sugary soggy flakes and blue milk were not for us.

Especially when homemade muffins, pancakes, eggs, doughnuts, and this German(ish) apple pancake were all part of our regular breakfast rotation.

apple pancake

This was a staple of our childhood, and my mom still makes it every time she visits.

Apples, brown sugar, and cinnamon get softened in a pan with butter, and an egg mixture gets poured on top. The thin egg layer and pillowy apples create more of a custard-like texture than a traditional doughy pancake.

Bake until it puffs up and serve hot slices right out of the pan.

For more brunch ideas, try these vegan banana pancakes, this shakshuka, or this frittata!

(The photo above is of a 5-inch mini skillet, but the recipe makes enough to fill approx a 12 or 13-inch skillet. Use either a seasoned cast iron skillet, or a non-stick pan).

4.5 from 51 reviews

Apple Pancake

This heavenly apple pancake is perfect for a weekend brunch. Unlike a typical pancake, it has a rich, custardy texture that's delicious with powdered sugar on top.
Recipe type: Breakfast, brunch
Serves: 2-3
  • 2 tablespoons butter (or vegan earth balance)
  • 3 apples, peeled, cored and sliced
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 3 large eggs
  • ½ cup almond milk (or regular milk)
  • 2 tablespoons flour (any kind: white, wheat, spelt*, or a gluten-free blend)
  • ¼ teaspoon baking powder
  • Powdered sugar, for dusting (optional)
  1. Preheat oven to 375.
  2. Combine brown sugar and cinnamon.
  3. Whisk together eggs and milk.
  4. Mix together flour and baking powder and stir it into the egg/milk mixture.
  5. In a skillet, heat butter, add the apple slices and 1 tablespoon of the brown sugar mixture and cook, stirring, until soft. About 5 minutes.
  6. Pour the batter over the apples and sprinkle the remaining brown sugar on top.
  7. Bake until it puffs up, about 18-20 minutes.
  8. Dust with a little powdered sugar.
*note: Spelt flour is not gluten-free.



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Rate this recipe (after making it):  

  1. Marek

    I absolutely never post comments on recipes, but given the comments for this recipe, I figured I would provide some context. First, I am NOT a cook regularly, but even I thought that the 2 TBSP to 3 eggs ratio was odd. I followed the instructions anyway, but I understand people’s reactions to this recipe.

    This is NOT an American style pancake. If you are looking for a fluffy, American style pancake, DO NOT make this recipe.

    I also disagree with others that this is a “custard” – I would not refer to it as a custard, but I’m no expert.

    The result of this is exactly what the picture portray. This is a fluffy, apple, CAKE! The sugar, cinnamon, and powdered sugar make this quite sweet. The apples are what gives it it’s consistency.

    My family enjoyed this, but it might be because we are closer to our European decent. It might not be for everyone.

  2. Kristina Mouton

    Made recipe according to directions with 2 small changes. 1. Substituted sour cream + a little half and half. 2. Diced instead of sliced apples. Puffed up pretty as a picture when it came out. I used my rectangle omelet pan.
    Will make again. Great “bottom of pantry” kind of recipe. I was hoping to post a picture, but I don’t see how.

  3. Karel Badenhorst

    Loved it. Gave it to my wife for breafast in bead with a cup of of coffee. She really enjoyed it. Thanks for sharing.

  4. Mine came out a lot like apple omelette not pancake. Two spoons of flour did not seem right but oh well I was curious to try it. Now I know what not to do. But everyone has different tastes. You won’t know until you try.

  5. Amanda

    This recipe tastes like weird apple-eggs, I have never left a comment on a recipe, maybe there is a typo with two TBSP of flour only, but my god it tastes like eggs, we had to throw the rest out. Please find another recipe.

    • Kathy

      If you would have read her introduction to the recipe she says it’s more like a custard then a pancake. Please don’t reply to me.

    • Harry Konen

      Mine turned out perfect using 2 TBLS of flour as called for. And we enjoyed it very much. I say it is a simple delicious breakfast.

  6. Katie

    Darn I wish I had seen the comments below. Mine was not puffy, it was soggy and tasteless. I cook a lot and I followed this to the tee. Disappointed.

    • Katie

      I think perhaps it’s meant to say two cups of flour rather than 2 tablespoons? Maybe that is why mine is just a flat soggy thing.

    • Krystal

      SO I used an 8 inch pan because that is what I had. It was a little soggy after 20 minutes so I just baked it for another 5 minutes. Really go recipe and really easy to make.

  7. rebecca

    This is not a pancake. It’s a really slimy omelette with apples, cinnamon, and brown sugar. It’s not even remotely edible. I’m sorry, seems like it needs a lot more flour and less eggs. You’ve been warned.

  8. Chuck S.

    A fantastic alternative to your typical pancake! This is next level. The rich cinnamon flavor and the custard like texture pairs nicely with the apples.
    I made this the first time yesterday. The second one is going into the oven shortly.
    I added a little cloves to the apple and some vanilla to the egg mixture.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  9. Kristi

    We recently moved to the mountains and there is an abundance of apple trees left unharvested in neighboring fields . This was perfect and delicious way to use up our apples . I added only a 1/4 c of chopped walnuts

  10. Kristi

    We recently moved to the mountains and there is an abundance of apple trees left unharvested in neighboring fields . This was perfect and delicious way to use up our apples . I added only a 1/4 c of chopped walnuts

  11. Trisha

    Is this supposed to say 2 cups of flour rather than two tablespoons? This ratio doesn’t make sense

  12. Sheryl

    By the picture I was expecting a fluffy pancake texture. It was pretty disappointing to open the oven to a flat brown omelet or more like a brown crepe.

  13. Annie

    Forgot to post 5 stars!!

  14. Annie

    This in incredible, I have made it several times for many friends and it always brings so much joy 💗 one time I topped it with powdered sugar, blueberries, and edible rose petals

    • Phoebe Moore (L&L Recipe Developer)

      Hi Annie, I’m so glad you love the recipe!

  15. Jeremy Hogan

    I’m sorry, but this recipe is trash. I made it because it was the first hit on google and had good reviews. After making it I do not understand how either of these happened. I noticed red flags right away seeing the ratios. Two tablespoons of flour and three eggs? That sounds like an omelette! Sure enough that’s what it is. Am apple pancake should be an eggy pancake with seasoned apples. This was sliced apples held loosely together with eggs. If an apple omelette is what you’re going for, please enjoy! I mean that sincerely. But an apple pancake this is not

    • Jeff D.

      This is similar to the “Big Apple” that Bickford’s used to have. You are correct that it is not a pancake. Those familiar with the dish know that it isn’t a pancake. It is also not really an omelette. It’s a quiche. Coincidentally, this recipe was what taught me what I was doing wrong with my attempts at quiche: the recipes I was using for quiche said the oven should be at 400°. At 400° the diary in my quiches was getting overcooked.

  16. Kat

    I was sort of expecting a pancake texture but ended up with an omelet. It was fun to make.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.