These pancakes are a fun spin off of the traditional “German Puff” pancakes that I had growing up. The thinly sliced apples and cinnamon give it a nostalgic fall flavor and smell! We often make these pancakes for “special occasions” like birthdays, Mother’s and Father’s day, or when we have family in town.
I like to split white whole wheat flour/white flour 50/50 to add in some whole grains. I also add ground flaxseed which gives a nutrient boost without affecting the flavor/texture.
Top it with a small drizzle of maple syrup, a dallop of whipped topping/cream, or if you’re like me, yogurt and banana slices (don’t ask me why but it’s my favorite!)
Whole Grain Apple Cinnamon German Oven Pancakes
These are similar to classic German Oven Pancakes but the cinnamon, baked apple slices, and brown sugar really take it to the next level!
Servings: 8 servings
Calories: 200kcal
Ingredients
- 6 large eggs
- 1.5 cups reduced fat milk (I use 1% or 2% but you can also you whole or skim too)
- 1/2 cup white whole wheat flour
- 1/2 cup white flour
- 1 tbsp granulated sugar
- 1-2 medium apples, peeled, and thinly sliced
- 1 tsp vanilla
- 4 tbsp ground flax seed
- 1 tsp ground cinnamon
- 3 tbsp light butter (or 3 tbsp regular butter)
- 3 tbsp brown sugar
Instructions
- Preheat oven to 425 degrees Fahrenheit. Make sure your oven rack is in the middle of your oven. Once preheated, put butter in a 9×13 pan and place in oven just until melted. Try and move the pan around so that the bottom of the 9×13 pan is lined with butter. Remove from oven and place thinly sliced apples in a single layer in the bottom of the 9×13 pan. Put back in oven for about 5 minutes to baked the apples a little bit (butter should not be brown). While that is baking, do step 2 below.
- Add liquid ingredients into a blender (milk & vanilla). Next add eggs, both flours, granulated sugar, cinnamon, and ground flax seed to blender. Blend until well mixed.
- Take baked apples out of oven. Pour liquid mixture over apples in the 9×13 pan. Top with brown sugar. Return to oven and cook for ~20 minutes, or until pancakes are set. (Note: these pancakes don't "puff" up on the sides as much as traditional German Oven Pancakes). Top with a spoonful of maple syrup, a dallop of canned whipped topping, or if you are like me, yogurt and bananas!
- NOTE: If you are worried about the pancakes sticking to the pan, lightly spray with nonstick cooking spray to help keep pancakes from sticking.
Notes
Yummy!
This is a delicious recipe! We do normal German oven pancakes regularly at our house but we will now throw this one on the favorites list for our special Saturday breakfasts.