Two individual-sized baked pancakes with spiced apples. Butter free, oil free and easily dairy free.
Go grab your lederhosen, dirndl, or just a stein of beer because it’s Oktoberfest!
Actually, Oktoberfest started on September 19. Despite the name, it’s nearly over by the time October rolls around.
This year I was determined to celebrate Oktoberfest through breakfast. There was only one problem: I don’t like beer. And beer isn’t really a breakfast beverage.
As a vegetarian, bratwurst (or any other type of wurst) wasn’t going to make it onto my breakfast menu either. In an ideal world, I would’ve made pretzels. But I’m afraid I didn’t get around to making them (I blame law school). So, as an avid lover of pancakes, it seemed only right that I celebrate Oktoberfest with German pancakes.
German pancakes are generally baked in one big pan – just like Dutch Baby pancakes. For this recipe, I decided to make two individual-sized pancakes. That means there’s no drama in slicing and serving the pancakes (good for those of us who are seriously impatient).
Typically, German pancakes are made with a lot of eggs. Since I was after something more ‘pancake-y’ and less eggy, I’ve opted for a lower egg-to-flour ratio.
(If you’re after an eggier baked pancake, try Dark Chocolate Dutch Baby for One).
It may not be obvious from the pictures, but I promise there are apples in these pancakes! The apples are covered in my favorite spices – cinnamon, ginger, nutmeg and cloves – and then the pancake batter is poured over the top.
To me, this is almost like a cross between an apple pie and a pancake. A piecake, if you will.
Fun Fact: Oktoberfest began in 1810 as a wedding between the Bavarian King Ludwig I and Maria Theresia of Saxonia.
The pancake in these pictures was baked in my (new!) 4 ½-inch (12cm) cast iron pan. Don’t despair if you don’t have this type of pan, as a standard ramekin works too. Not surprisingly, I found the pancake baked in the ramekin needed about 3 – 5 more minutes than the one in the cast iron dish. The pancake baked in the ramekin was also a light, golden brown – in other words, a lighter color than the one pictured.
Since they’re pancakes, I think it’s almost mandatory to serve these with maple syrup. If you have any sautéed apples or fancy homemade applesauce, both of those would also make delicious toppings. And, of course, there’s always the à la mode option (i.e. ice cream).
By the way, did you know that September 26 was National Pancake Day? I forgot, but by a strange coincidence, I just happened to eat pancakes for breakfast last Saturday.
Fun Fact: Paris Hilton was banned from Oktoberfest a few years ago for ‘cheapening’ the event.
- For the pancake batter
- 1 egg
- 2 tablespoons (30g) pumpkin puree
- 1 - 2 teaspoons brown sugar, packed
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup (80mL) milk
- ½ cup (70g) all-purpose flour
For the apples
- 1 apple, thinly sliced
- ½ teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground nutmeg
- Pinch of ground cloves
- To serve
- Maple syrup
- In a bowl, whisk the egg with a fork. Add the pumpkin puree, brown sugar, vanilla extract and salt. Mix in the milk.
- Sift in the flour, and then mix until combined. If the batter is lumpy, whisk it with a fork until smooth. Let the batter rest for 15 - 20 minutes.
- While the batter is resting, preheat the oven to 400°F (200°C). Grease two 4 ½-inch (12cm) baking pans, or two ramekins.
- Combine the sliced apple, cinnamon, ginger, nutmeg and cloves. Make sure all the apple slices are covered in the spices. Divide the apples slices between the prepared baking pans (or ramekins).
- Divide the pancake batter between the pans, pouring it over the apples. Bake for 17 - 22 minutes, or until the pancakes have puffed up and the tops are dry. The pancakes should also be golden to medium brown (possibly with a few darker patches).
- Serve the pancakes with maple syrup. Enjoy!
Any type of milk should be fine (I used almond milk).
The time will depend on your oven and baking pan. I found my dark 4 ½-inch (12cm) baking pan produced a darker pancake that baked in 17 - 18 minutes. Using a white ramekin created a golden brown pancake that required 20 - 22 minutes.
Placing the pancakes on the top rack of the oven will help them puff up a bit more, but the middle rack is also fine.