Apple Date German Pancake

Apple Date German Pancake

As I have mentioned before, brunch is my favorite meal.  This recipe blends the tastiness of pancakes with the sweetness of an apple pie.  The Apple Date German Pancake was delicious, sweet, and filling AND it made great use of our last bag of CSA apples.  

Lucky for you, this can be done with any tart, firm apple. So grab these ingredients and put this on your list to make for brunch ASAP!  It pairs well with a vegan latte, or an excellent dark roast coffee (I am sure it would go well with just about any beverage, but these are what I tried with it).


Apple Date German Pancake

Apple Date German Pancake *

YUM! This savory and sweet dish could pass for dessert or breakfast. 


  • 6 T water
  • 2 T ground flax
  • 1/2 C unbleached all-purpose flour
  • 1 T granulated sugar
  • 1/2 tsp salt
  • 2/3 C light coconut milk
  • 1 tsp vanilla extract
  • 1 1/4 lb granny smith apples, or braeburn peeled, cored, and cut into 1/2″ thick slices
  • 1/4 C light brown sugar
  • 1/4 tsp cinnamon
  • 1 tsp lemon juice
  • 1/4 C dates, pitted and minced
  • flour for dusting dates
  • powdered sugar for dusting


  1. Adjust oven rack to upper-middle position; heat oven to 500 degrees
  2. Simmer water and ground flax until thick consistency, about 5-7 minutes. Remove from heat and set aside
  3. Whisk dry ingredients in medium bowl.
  4. Whisk coconut milk, vanilla, flax and water mixture in small bowl
  5. Add liquid mixture to dry mixture and mix until no lumps remain, about 20 seconds, set batter aside
  6. Dust minced dates with flour, just enough to coat, with excess shaken off.
  7. In a nonstick skillet (we use cast iron), heat 1 tsp of butter or coconut oil over medium-high heat. Add apples, brown sugar, and cinnamon and cook, frequently stirring until apples are golden brown, about 10 minutes.
  8. Remove from heat. Stir in lemon juice and dusted dates and evenly spread apples around pan
  9. Quickly pour the batter over the apples and give the pan a gentle shake to disperse.
  10. Place skillet in oven, reduce heat to 425 degrees, bake about 18-20 minutes or until pancake edge is puffy and brown
  11. Carefully remove the pan, loosen the edges well and invert on to a serving platter**
  12. Dust with powdered sugar and serve.


**This part takes a bit of practice, an unfortunate inversion will not affect the taste 🙂   *We modified the Cook's Illustrated Recipe, so their note listed below.A 10-inch ovenproof skillet is necessary for this recipe; we highly recommend using a nonstick skillet for the sake of easy cleanup, but a regular skillet will work as well. You can also use a cast-iron pan; if you do, set the oven temperature to 425 degrees in step 1, and when cooking the apples in step 3, cook them only until just barely golden, about 6 minutes. Cast iron retains heat better than stainless steel, making the higher oven temperature unnecessary. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns. For serving, dust the apple pancake with confectioners' sugar and pass warm maple syrup or caramel sauce (recipe linked) separately, if desired.

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g


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