German Apple Filled Pancakes (Apfelpfannkuchen)

Pancakes stuffed with cooked, spiced apple slices and covered in powdered sugar.

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German Apple Filled Pancakes (Apfelpfannkuchen)

Course: Breakfast

Cuisine: German

Servings:

Calories: 336kcal

Author: Jana Dziak

Ingredients

For the Pancake Batter:

1 Cup All-Purpose Flour Sifted.
1 ¼ Cup Milk
4 Large Eggs
2 Tablespoons Sugar you can use maple syrup, maple sugar, coconut sugar or honey instead.
½ Teaspoon Vanilla Extract
2 Tablespoons Butter for frying the pancakes You might need more or less. you can also use coconut oil.
Pinch of salt
Zest of one lemon (optional)

For the Apple Filling:

4 Apples Tart apples like Granny Smith are best., Peeled, cored, and sliced thin.
2 Tablespoons Butter You can use ghee, lard, or coconut oil instead.
¼ Cup Brown Sugar Or maple syrup.
1 Teaspoon Cinnamon
¼ Teaspoon Nutmeg Optional
Powdered sugar, for serving
Lemon juice, to prevent apple browning and add tartness (optional)

Instructions

Prepare the Batter: In a large bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, salt, and lemon zest (if using) until smooth. Let the batter rest for about 20-30 minutes to allow the flour to absorb the liquid, which helps create a more tender pancake.
Cook the Apples: As the batter is resting, prepare the apples. Melt the butter in a large skillet over medium heat. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are soft and caramelized, about 10 minutes. If the mixture appears dry, add a splash of water, butter, or apple cider to help the apples cook down. If using maple syrup instead of brown sugar, add it towards the end and let it cook down for 60-seconds and coat the apples.
Make the Pancakes: Melt a small amount of butter over medium heat in a separate non-stick skillet or frying pan. Pour a ladleful of batter into the skillet, tilting the pan to spread the batter evenly.
Cook until the edges start to dry and the bottom is golden brown, about 2 minutes. Then, distribute a portion of the apple mixture over one-half of the pancake.
Use a spatula to fold the pancake in half over the apples, pressing down gently over the apple mixture. Cook for another minute, then flip and cook the other side until golden and the apples are warmed through.
Serve: Transfer the finished pancakes to a warm plate. Dust with powdered sugar(optional) and serve immediately. A squeeze of fresh lemon juice over the apples before serving adds a nice touch of acidity that complements the sweetness.
***you can expect to make approximately 4 to 6 large pancakes if using about a ladleful of batter.

Notes

These pancakes freeze very well, and so does the apple filling. They must be frozen separately.

Nutrition