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This Classic German Apple Pancake is a delightful combination of sweet, spiced apples and a tender, airy pancake making it a must-try dish for breakfast or brunch enthusiasts.

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You might be wondering why I’m sharing a classic German Apple Pancake recipe when I usually lean for red beans, rice, and all things New Orleans. It seems out of left field, right? But trust me, there’s a thread that ties this dish to the city’s past, and I couldn’t resist pulling on it.

I’ve been paging through my copy of the 1973 New Orleans Underground Gourmet by Richard H. Collin — a guide to finding the best meals in the city for less than $3.75 (or even as little as 50 cents). This edition, proudly labeled “New, Revised & Up-to-Date,” is a snapshot of a culinary landscape that’s largely faded away.

Flipping through the worn pages, I found familiar names like Buster Holmes’ Restaurant (page 144) and Chez Helene with Chef Austin Leslie (page 60). But most of the places are long gone, living on only in the memories of those who once sat at their tables. It’s a fascinating book, a treasure map to lost menus.

On a whim, I let the book decide my next recipe. I turned to page 88 and landed on the French Market Restaurant and Pancake Manor. Collin writes:

“Especially good are the pancakes. Allemande, a German Apple Pancake, and the pancakes with the strawberry preserves (both highly recommended). The pancakes here are so delicate that they really do not require the addition of syrup.”

The restaurant once stood at 816 Decatur Street, where a fashion shop now resides. But back then, it was a place where delicate, oven-baked pancakes — puffed and golden — graced the tables. The German Apple Pancake, with its tender apples and warm spices, was a standout.

So, in honor of that forgotten gem, I’m bringing this dish back to life. It’s a small way to preserve a slice of the city’s food history, a nod to a place where pancakes didn’t even need syrup to shine.

PRO TIP: To learn more about the New Orleans Underground Gourmet book, you can read my book review here.

What do you need for a Classic German Apple Pancake?

4 large eggs, room temperature
1 cup whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
2 large tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Powdered sugar and maple syrup, for serving

How do you make a Classic German Apple Pancake?

1. In a large bowl, whisk together the eggs, milk, and vanilla extract until well combined. In a separate bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Then let the batter rest for 15-20 minutes.

2. In a 10-inch oven-safe skillet (preferably cast iron), melt the unsalted butter over medium heat. Add the sliced apples, light brown sugar, ground cinnamon, and ground nutmeg. Cook, stirring occasionally, until the apples are tender and caramelized, approximately 5-7 minutes.

3. Once the apples are ready, give the batter a quick stir and pour it evenly over the caramelized apples in the skillet. Transfer the skillet to a preheated oven and bake for 15-18 minutes, or until the pancake is puffed and golden brown.

4. Remove the skillet from the oven and let the pancake cool for a minute. Dust with powdered sugar, slice into wedges, and serve warm with a drizzle of maple syrup.

What to serve with the German Apple Pancake?

Crispy Breakfast Sausage or Bacon – A side of crispy bacon or sausage is the perfect side dish and adds some heartiness to the plate.

Soft Scrambled Eggs – Keep it simple with soft scrambled eggs seasoned with salt and pepper and maybe a few dashes of Creole Seasoning. They won’t compete with the flavor of the pancake, but they’ll help turn this into a full meal.

Fresh Fruit Salad – A light, refreshing fruit salad — strawberries, blueberries, grapes, and slices of oranges. This complements the apple-cinnamon flavors of the pancakes.

Coffee – Round it out with a good, strong coffee.

Want more breakfast ideas?

If you’ve had a chance to make this Classic German Apple Pancake recipe or remember eating at the French Market Restaurant and Pancake Manor, please let me know in the comments and rating below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!

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