Also called a Dutch Baby, this fluffy fall-spiced pancake bakes in a cast iron and is topped with a homemade caramel sauce and skillet-baked apples.

Caramel Apple German Pancake

Make Caramel Sauced Apples: In a 10-inch cast iron skillet, add brown sugar, half and half, butter, pumpkin pie spice, and apples. Cook mixture over medium-low heat until caramel sauce is slightly thickened and apples are crisp-tender, about 5 to 8 minutes. Remove apples from cast iron and keep warm. Wipe out skillet.

Make German Pancake: In a large bowl, combine eggs, half and half, vanilla, flour, pumpkin pie spice, baking powder, and salt. Mix until just combined; set aside.

Add 1 tablespoon butter to a 10-inch cast iron skillet and transfer to oven. Once butter has melted, remove from oven and add batter to hot skillet. Bake until pancake is puffed, golden brown, and cooked through, about 15 to 18 minutes.

Remove German pancake from oven. Spoon Caramel Sauced Apples into center of pancake. Serve immediately, dusted with powdered sugar, if desired.