Healthy Apple Pie German Pancakes

A couple weeks ago, my husband and I hiked Squaw Peak in Provo, Utah with some of our friends early in the morning. We met up for breakfast right before we left and scarfed down some German Pancakes that our friends made and they were SO good!

I couldn't remember if I'd ever had them before, but I fell in love with them, so I decided that morning to write my own recipe. But, you know me, I don't like doing what everyone else does, so of course I had to create an amazing twist on a classic dish and that's exactly what I did! The final result? Apple Pie German Pancakes!

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What are "German pancakes?"

Also known as Dutch Baby Pancakes, German Pancakes are a thicker version of pancakes more similar to Yorkshire pudding or an American popover. Unlike traditional pancakes, however, they are always made in the oven and don't require leavening agents (like baking powder). They puff up over the edges of the skillet while baking, then deflate when pulled out of the oven. It's quite a sight to see!

Another main difference is the ingredients in the batter. Where traditional pancakes are mostly flour with one or two eggs and some milk, German Pancakes are mostly eggs with equal amounts of flour and milk. You should expect your batter to be very very thin, almost watery, rather than thick and moldable.

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Ingredients for Dutch Baby Pancakes

Since these are extra savory Apple Pie German Pancakes, I've added a few ingredients that boost the overall flavor, texture, and nutrition. For this recipe, you'll need:

• All-purpose flour: not my favorite flour nutritionally (compared to wheat flour or oat flour), but it really is the best for the texture we're looking for. Feel free to substitute gluten-free APF if you need to!
• Large eggs: the magic number here is 5! Yes, you read that right. Eggs are the key to, well, everything about this recipe! (And no, traditional egg substitutes like banana, pumpkin, or flax eggs will not work here.)
• Almond milk: after testing this recipe with a few different milks, dairy and non-dairy, I decided on almond milk simply to balance out the macronutrients. Whole milk sent the grams of fat through the roof, skim milk gave too much protein, and almond milk was just right all the way around - calories, fat, carbs, and protein. Feel free to use whatever you have on hand, though.

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• Country Crock 8% Spread: my absolute favorite butter for simple baking. It's plant-based and half the calories of regular butter, but it's also enriched with vitamin D and calcium. If we're gonna have butter, might as well choose the better butter, right?
• Sugar-free Maple Syrup: we want the flavor, not the calories! The maple syrup will be used to caramelize the apples, sweeten the pancake batter, and top the pancakes for serving. This brand is great!
• Vanilla protein powder: optional, but recommended. I use it as a partial flour substitute, partial sweetener substitute, and partial protein boost. If you don't have protein powder on hand, simply use another 1/4 cup of all-purpose flour. I love this brand and this brand!
• Red apple: use your favorite type of red apple here, whether it's Honeycrisp, Gala, or Fuji!‍
• Stevia sweetener: replaces regular granulated sugar to keep this amazing dish refined-sugar-free and low(er)-calorie. You can find my favorite brand here!‍
• Cinnamon and nutmeg: because we're making apple pie, right? Those cozy spices are crucial to capturing that "fall" taste!‍
• Cast-iron skillet: technically not an ingredient, but [almost] required. This saves on dishes big time because you can prep the apples on the stove, pour in the batter, and stick it straight in the oven! If you haven't invested in one yet, they are magical and worth every penny. I've linked my pan here! You can also use a 9x13 casserole dish. See recipe notes for more information.

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How to make apple pie german pancakes

1. Thinly slice a red apple - like, really thin. We want these babies soft and decadent for the classic "apple pie" flavor and texture! See the picture above.
2. Make your cinnamon sugar by mixing 2 tablespoons stevia with 1/4 teaspoon cinnamon.
3. Melt butter in a 12" cast iron skillet. Add the apple slices. Caramelize the apple in the butter and 1 1/2 tablespoons cinnamon sugar until soft, about 10 minutes.
4. Meanwhile, prepare the pancake batter by adding eggs, milk, protein powder, flour, cinnamon, and nutmeg in order to a high-speed blender. Blend until smooth.
5. When the apples are soft and caramelized, pour batter directly into the skillet over the apples. DO NOT MIX. Transfer skillet immediately to a preheated oven (400° F) and bake for 20 minutes. DO NOT OPEN THE OVEN while the pancakes bake!
6. Serve pancakes immediately with remaining cinnamon sugar sprinkled on top and desired toppings!
7. Store leftovers (if there are any!) in an airtight container for up to three days in the fridge.

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What to serve with German apple pancakes

• Sprinkle with extra cinnamon sugar - no extra calories here!
• Spoon vanilla greek yogurt on top with homemade granola
• Double the amount of caramelized apples and save half for topping
• Cover with sugar-free maple syrup (my personal favorite!)
• Serve as a dessert and top with vanilla bean ice cream (also amazing!)

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More pancake recipes

Fluffy Chocolate Chip Pancakes (in the blender!)

Whole Wheat Banana Pancakes

3 Ingredient Healthy Pumpkin Spice Pancakes

Nourishing Almond Flour Pancakes

Double Chocolate Peanut Butter Banana Pancakes

Healthy Strawberries and Cream Pancakes

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I know you'll fall in love (get it?) with this incredible breakfast as much as I have. Apple Pie German Pancakes are the perfect combo of comfort food and quick prep with minimal cleanup - and who doesn't love that?!

If you make this recipe, tag me on social media @kapaicooking then leave a rating and review below! Your feedback helps improve the content here at Ka Pai Cooking and helps me know what you want to see more of!