German Apple Pancakes (Apfelpfannkuchen)
These German apple pancakes are my kids favorite pancake EVER. They are super fluffy, thanks to the beaten egg whites and sparkling water in the pancake batter. The cooked apples are the perfect, sweet and tart finishing touch. It's also the recipe I grew up with in Germany and have loved for many year. German pancakes are the middle ground between American pancakes and French crêpes. The best way (my family thinks) to eat these apple pancakes is sprinkled with cinnamon sugar, so you'll just have to try it yourself!
Servings: 2 pancakes
Calories: 430kcal
Equipment
- 1 Electric Mixer I love this cordless mixer and use it all the time because it's so convenient.
- 1 Pancake flipper A larger spatula making it easier to flip larger pancakes. I've had it for 10 years and love it.
Ingredients
- 1 apple large, I usually use a tart apple like Granny Smith, but any apples will work in this recipe.
- 2 eggs separate whites from yolks, size large US
- 1 pinch salt
- 5 grams brown sugar substitute with white cane sugar if you don't have brown sugar
- 2 grams baking powder
- 120 grams all-purpose flour
- 120 milliliters milk Substitute with plant-based milk if you would like. I usually use 2% cow's milk.
- 120 milliliters sparkling water No sparkling water? Simply leave it out and use either more milk or still water.
- 30 grams unsalted butter for the skillet to cook your pancakes in
Toppings and fillings (optional)
- cinnamon sugar our preferred choice
- powdered sugar the kids love a little 'snow' on their pancakes
Instructions
- Wash your apple (we do not peel it), cut it into quarters, cut out the core, and cut it into small pieces, about the size of blueberries.1 apple
- In a medium to large skillet (the same skillet you will cook the pancakes in) and over medium heat, add a bit of butter (about ½ tablespoon of 7 grams) and let It melt. Add all of the apple pieces and let them cook until golden in color, about 3 to 5 minutes. Transfer to a plate and set aside.Alternatively, you can cut your apples into thin wedges and skip the cooking process.30 grams unsalted butter
- In a small bowl, add a pinch of salt to the egg whites and beat until stiff. The salt helps the egg white stay firm. You should be able to turn your bowl upside down without the egg white running out.2 eggs, 1 pinch salt
- In a medium-sized bowl, using an electric mixer, beat together the egg yolks, brown sugar, salt, flour, baking powder, milk and mineral water until combined.5 grams brown sugar, 2 grams baking powder, 120 grams all-purpose flour, 120 milliliters milk, 120 milliliters sparkling water
- Fold the fluffy egg whites into the batter. You should not be able to see any white streaks anymore.
- Over medium heat, add half of the butter to a medium-sized skillet, pour in half of the batter and tilt the pan, so it covers the entire bottom of the pan. Immediately add half of the apple slices and distribute them evenly, gently pressing them into the batter. Let cook until golden brown on both sides. You can use this pancake flipper to help you flip it, or use two spatulas to flip it.30 grams unsalted butter
- Dust your apple pancake with powdered sugar or sprinkle with cinnamon sugar (our preferred choice).powdered sugar, cinnamon sugar
Notes
Storing German pancakes: German apple pancakes are best enjoyed fresh out of the pan and tend to taste dry when stored and reheated.
Mini German pancakes: You can also make little German pancakes similar in size to American pancakes. Mini German pancakes are also less tricky to flip.
Nutrition
Calories: 430kcal | Carbohydrates: 64g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 123mg | Potassium: 422mg | Fiber: 4g | Sugar: 15g | Vitamin A: 574IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 4mg