CHRISTINE LOERTSCHER - FOOD PHOTOGRAPHY SERVICES
EASTERN TOWNSHIPS - MONTREAL - INTERNATIONAL
About the Recipe
Even though I grew up in a Swiss household, I only came across these charming little apple pancakes recently — and as soon as I heard about them, I knew I had to give them a try. A Swiss friend told me she looks forward to apple season every year just so she can make Apfelküchlein, a treat she remembers from her childhood breakfasts.
Apfelküchlein — or “little apple cakes” — are popular in both Switzerland and Germany. They’re made by dipping apple rings into a light batter and frying them until golden and crisp. Some serve them dusted with powdered sugar, others with a little cinnamon or whipped cream. Like many traditional recipes, there are regional variations, but the idea is simple and comforting: warm apple, crisp coating, and just enough sweetness to make them feel like something special.
Swiss cuisine has no shortage of apple-based favorites — from my go-to Baked Apples to this rustic Apple Galette that I love making when I want something a little more freeform. But Apfelküchlein has quickly earned its spot among my favorite fall apple recipes. They're easy to make, family-friendly, and perfect for breakfast or an afternoon snack.
Hope you enjoy them as much as we do!
Crisp on the outside, tender inside – Each apple ring is coated in a light batter and fried until golden, creating the perfect balance of texture.
Simple ingredients, big comfort – Made with pantry staples and a few apples, this recipe is wonderfully unfussy and deeply satisfying.
A nostalgic Swiss classic – Inspired by Apfelküchlein, these pancakes are a beloved treat at Swiss fairs and winter markets — now made easy for home kitchens.
Kid- and crowd-friendly – Whether dusted with powdered sugar or sprinkled with cinnamon, these are a hit with both kids and adults.
Perfect for dessert or brunch – Serve warm as a cozy dessert, or make them a special addition to your weekend breakfast table.
What You'll Love
What kind of apples work best for this recipe? Firm, slightly tart apples like Cortland, Gala, Honeycrisp, or Granny Smith work beautifully. They hold their shape while frying and offer a nice balance to the sweet batter.
How thick should I slice the apples? Aim for slices about ½ cm (¼ inch) thick — thin enough to cook quickly, but thick enough to hold up when dipped in batter and fried.
Do I need to remove the core before slicing? Yes! After peeling the apples, core them before slicing into rings. You can use an apple corer or a small round cutter to remove the centers.
Can I make these ahead of time? They’re best enjoyed fresh and warm, but you can keep them warm in a low oven (around 200°F/90°C) for up to 30 minutes before serving. Leftovers can be reheated in the oven or air fryer.
What oil should I use for frying? A neutral oil with a high smoke point, like canola, sunflower, or vegetable oil, works best.
Can I make the batter ahead of time? Yes — the batter can rest in the fridge for up to an hour before using. Just give it a gentle stir before dipping the apple rings.
Any suggested toppings? Keep it classic with powdered sugar, or add a sprinkle of cinnamon, a drizzle of honey, or even a spoonful of vanilla whipped cream or Greek yogurt for a twist.
Frequently asked Questions
Ingredients
2–3 medium apples, peeled, cored, and sliced into rings (about 300–400 g)
125 g all-purpose flour (1 cup)
4 g baking powder (1 tsp)
1 g salt (¼ tsp)
25 g granulated sugar (2 tbsp)
50 g egg (1 large egg)
240 g milk (1 cup)
Vegetable oil for frying
Powdered sugar, for dusting
Ground cinnamon (optional), for garnish
Preparation
Prepare the Apples:
Heat a skillet over medium-high heat and add a small amount of vegetable oil. Once hot, add the apple rings and cook until they become slightly caramelized and tender.
Remove from heat and set aside.
Prepare the Batter:
In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, beat the egg and then stir in the milk.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Fry the Pancakes:
Heat a skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom. Dip each caramelized apple ring into the pancake batter, allowing any excess to drip off, and then place it in the hot pan.
Cook until the pancake is golden brown on one side, then flip and cook the other side.
Serve:
Remove the apple pancakes from the pan and place them on a paper towel to remove excess oil. Dust them with powdered sugar and a sprinkle of cinnamon if desired.
Serve them warm.