Get ready for a treat with these incredible German Apple Pancakes! They are super simple to make yet wonderfully light and tender.
This classic German recipe has all the essentials - eggs, milk, flour, apples, and a dash of cinnamon. So get ready for a fantastic meal!
Then we add a secret ingredient: club soda. Yes, club soda. This helps to make these pancakes extra light and airy.
These pancakes were a staple in my house. But you might be surprised to learn in Germany, this recipe is typically served for lunch, not breakfast.
Unlike in the United States, lunch is the day's main meal in Germany. Lunch is when most Germans (at least when I was growing up) would eat their warm, main meal of the day.
Why This Recipe Works
TRADITIONAL - This is a famous German recipe. So if you are looking for an easy German recipe, this one will fit the bill.
BATCH IT - Need a bigger batch? No problem. You can double or even triple-batch this recipe.
30 MINUTE OR LESS - This recipe takes about 25-30 minutes. You can cut time even more if you cook the pancakes in two pans.
Please check the recipe card below for a detailed, printable ingredient list.
EGGS - We'll separate the eggs into egg whites and egg yolks. The egg yolks give the batter a rich, velvety texture. The egg whites add lightness to the batter.
CLUB SODA - Adding club soda aerates the batter and makes it even lighter.
MILK - Activates the other ingredients.
SUGAR - we use granulated sugar for the batter and to make the cinnamon sugar.
FLOUR - All-purpose flour works well.
BAKING POWDER - helps the pancakes to rise.
SALT - Lifts all of the other flavors and activates the baking powder.
CINNAMON - Perfect for the topping.
MAPLE SYRUP - Skip the cinnamon sugar and serve the pancakes with maple syrup instead.
BUTTER OR COCONUT OIL- If you don't like vegetable oil, you can fry the pancakes in butter or coconut oil.
BROWN SUGAR - Try making the cinnamon sugar with brown sugar for a simple twist.
How To Make German Pancakes
Please check the printable recipe card below for more detailed measurements and instructions.
- EGG WHITES - Whisk the egg whites until they form stiff peaks.
- BATTER - Cream egg yolks and sugar and pour in the milk. Add flour, baking powder, and salt and beat until well combined. Stir in club soda. Fold egg whites into the batter and add apple slices.
- COOK - Heat oil in a medium pan over medium-high heat. Once hot, reduce to medium heat, pour batter into the skillet, and cook the pancakes until golden brown.
- TOPPING - Combine sugar and ground cinnamon. Sprinkle Apple Pancakes with cinnamon sugar.
📌 Save This German Apple Pancake Recipe!
Recommended Kitchen Tools For This Recipe
- Use a hand mixer and a mixing bowl to make the batter. If you have a stand mixer, use the whisk attachment to make the stiffened egg whites and the paddle attachment to make the batter.
- I recommend using a 10 or 12-inch non-stick skillet for cooking the pancakes on the stove.
TIP: To keep the pancakes warm while cooking off the entire batch, you can turn the oven to its lowest setting.
You may notice that German apple pancakes are slightly larger than their American cousins. And you'll also find the German version is more filling due to the fact that the batter includes eggs.
Why do I mention this? Because in America, we are used to 'stacks of pancakes'. But when you make this recipe, you'll find that one or two pancakes per person will be sufficient.
Are German Apple Pancakes breakfast food?
Traditionally speaking - no.
Don't get me wrong; pancakes are just as delicious for breakfast as at any other time.
But if you want to know when they were traditionally served in Germany, you might be surprised to learn that we eat apple pancakes for lunch most often.
Did you know that traditionally, Germans eat their main (hot) meal at midday?
This means lunch was considered the main meal of the day. At the same time, dinner consisted of a sandwich-style meal.
This is why I love to make German apple pancakes for brunch.
What To Serve With Apple Pancakes
If you want to make this pancake extra special, try serving it with a scoop of ice cream. It's not traditional, but trust me, vanilla ice cream and apple cinnamon pancakes are a match made in heaven.
A side of fresh fruit also goes a long way. If you want to take this German-inspired pancake and turn it into an American-style breakfast, then you should serve it with a couple of slices of bacon.
STORAGE - Place the pancakes in an airtight container and store them in the fridge for up to 2 days. Reheat the leftover pancakes with a little bit of oil.
FREEZE - Yes, you can freeze apple pancakes. The pancakes can be stored for up to 6 months. Here's how:
- Allow them to cool completely, and don't drizzle them with sugar. If you store multiple pancakes, leave a piece of baking or freezer paper between layers.
- Place the pancakes in a freezer-safe container or freezer bag. If you don't have any, you can wrap them in plastic foil and aluminum foil.
More Traditional German Recipes
OMA'S CUCUMBER SALAD - This delicious classic side salad is incredibly refreshing and quick to make.
CHOPPED TOMATO SALAD - Sweet, tangy, smokey, and so delicious.
KRAUTFLECKERL - Fried cabbage noodles with bacon, ham, onions, and cheese.
VANILLEKIPFERL - Almond crescent-shaped cookies.
CINNAMON TWIST - a simplified version of German 'Zimtstangen.' It's incredibly easy to make and so good. This is a great recipe to get your kids involved in.
German Apples Pancakes
German Pancake Batter
Frying The Pancakes
- ¼ cup vegetable oil
- Peel, core, and slice the apple. Set aside.
Making the Batter
- Separate the egg yolk from the egg whites and put the egg whites into a large mixing bowl. Use an electric mixer to beat the egg whites until they form stiff peaks and set aside.
- In a separate bowl cream, egg yolks and sugar. Add milk and beat until smooth. Add flour, baking powder, and salt and beat until well combined.
- Use a whisk and slowly mix the soda into the batter. Fold the stiffened egg whites into the batter. Gently fold the sliced apples into the batter.
Making Cinnamon Sugar
- Combine cinnamon and ¼ cup of granulated sugar in a small bowl. Set aside.
Making the Pancakes
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Pour about 1 cup of the pancake batter into the skillet.
- Cook the pancake until bubbles form. About 3-4 minutes. Flip the pancake and cook for an additional 3-4 minutes. Add more vegetable oil for the next pancake and repeat the process until all pancakes have been cooked.
- Serve on a plate and drizzle with the cinnamon-sugar mixture.