Apple Pancakes with Cider Syrup 5 Brilliant Secrets
Oven-puffed apple pancake with glossy cider syrup. Chef-tested steps focus on batter temperature, quick apple sauté, and a light nappe syrup so every slice is tall, tender, and full of bright apple flavor.
Equipment
- 10 inch Cast Iron or Oven Safe Skillet
- Blender or Mixing Bowl
- Whisk
- Small saucepan
- Measuring Cups and Spoons
- Spatula
- Fine Sieve (optional)
Ingredients
For the German Apple Pancake
- 3 large eggs room temperature
- 3/4 cup whole milk room temperature helps the rise
- 3/4 cup all-purpose flour spooned and leveled
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 4 tbsp salted butter divided
- 1 large apple peeled, sliced 1/4 inch thick
- 1 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- powdered sugar for dusting
For the Cider Syrup
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 cup apple cider
- 1 tbsp lemon juice fresh
- 1/4 tsp vanilla extract stir in off heat
- 2 tbsp salted butter
Instructions
- Preheat oven to 425°F. Place a 10 inch oven safe skillet on the stove.
- Blend the batter: In a bowl or blender, combine eggs, milk, flour, vanilla, and salt. Blend 20 to 30 seconds until smooth. Rest 5 minutes.
- Soften apples: Melt 2 tbsp butter over medium heat. Add apple slices, brown sugar, and cinnamon. Cook 4 to 5 minutes until edges look translucent and tender.
- Enrich the pan: Add remaining 2 tbsp butter and melt completely. Swirl to coat the skillet.
- Bake: Whisk the batter briefly, then pour over the apples. Transfer to the oven and bake 12 to 15 minutes until puffy, rim deep golden, center just set. Dust with powdered sugar.
- Make cider syrup: Off heat, whisk brown sugar, granulated sugar, cornstarch, and cinnamon in a small saucepan. Gradually whisk in apple cider and lemon juice until smooth.
- Thicken: Set over medium heat and simmer 5 to 7 minutes, whisking often, until the syrup lightly coats the back of a spoon.
- Finish and serve: Remove from heat, stir in vanilla and butter until glossy. Slice the pancake and serve immediately with warm cider syrup.
Notes
Use room temperature eggs and milk for maximum rise. Avoid opening the oven during the first 10 minutes. If the syrup thickens as it sits, whisk in a teaspoon of warm cider to loosen. Choose a firm baking apple so slices keep their shape.