Caramel Apple German Pancake


Caramel Apple German Pancake

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Also called a Dutch Baby, this fluffy fall-spiced pancake bakes in a cast iron and is topped with a homemade caramel sauce and skillet-baked apples.

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Servings and Ingredients

Serves 6
Caramel Sauced Apples
¼ c. Hy-Vee brown sugar, packed
2 tbsp. Hy-Vee half and half
1 tbsp. Hy-Vee unsalted butter
½ tsp. pumpkin pie spice
3 medium Granny Smith apples, peeled, corred, and sliced 1/4-inch-thick
German Pancake
2 Hy-Vee large eggs, beaten
½ c. Hy-Vee half and half
1 tsp. Hy-Vee vanilla extract
½ c. Hy-Vee all-purpose flour
1 ½ tsp. pumpkin pie spice
¼ tsp. Hy-Vee baking powder
¼ tsp. Hy-Vee salt
1 tbsp. Hy-Vee unsalted butter
Hy-Vee powdered sugar, for garnish

Things To Grab

  • 10-inch cast iron skillet
  • Paper towels
  • Large bowl


  1. Preheat oven to 400 degrees.

  2. Make Caramel Sauced Apples: In a 10-inch cast iron skillet, add brown sugar, half and half, butter, pumpkin pie spice, and apples. Cook mixture over medium-low heat until caramel sauce is slightly thickened and apples are crisp-tender, about 5 to 8 minutes. Remove apples from cast iron and keep warm. Wipe out skillet.

  3. Make German Pancake: In a large bowl, combine eggs, half and half, vanilla, flour, pumpkin pie spice, baking powder, and salt. Mix until just combined; set aside.

  4. Add 1 tablespoon butter to a 10-inch cast iron skillet and transfer to oven. Once butter has melted, remove from oven and add batter to hot skillet. Bake until pancake is puffed, golden brown, and cooked through, about 15 to 18 minutes.

  5. Remove German pancake from oven. Spoon Caramel Sauced Apples into center of pancake. Serve immediately, dusted with powdered sugar, if desired.

Nutrition facts


220 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 85mg
  • Sodium: 160mg
  • Total Carbohydrates: 31g
  • Protein: 4g

Daily Values

Iron 6%
Calcium 6%
Vitamin D 0%
Potassium 4%

Recipe Source:

Hy-Vee Test Kitchen