This Apple Dutch Baby is everything I want for breakfast on a cozy, lazy morning.
Cook some chopped apples in a cast iron skillet with butter, sugar, cinnamon, and nutmeg until they're soft, fragrant, and a little bit caramelized. Mix the egg-rich batter in a blender, pour it over the apples, and set the skillet in the oven. As it bakes, the pancake will puff up around the apples and turn into a custardy pancake that's rich, creamy, and filled with flavors as warm and comfy as your favorite sweater.
TL;DR
- Unlike versions topped with sautéed apples after baking, this Dutch baby includes a layer of buttery caramelized apples baked into the batter, giving you tender fruit in every bite.
- Use a blender to make a smooth batter in seconds.
- Caramelize the apples and cook the pancake in the same skillet.
- A creamy, custardy texture that's rich and buttery but not excessively sweet.
- Impressive enough for brunch with friends, easy enough for breakfast any day of the week.
A Dutch baby is an American-style oven-baked pancake that's closely related to a German pancake. Unlike German pancakes, which are often cooked on the stovetop, a Dutch baby is baked in the oven, where it develops puffed edges and a soft, custardy center.
My mom used to make German pancakes for us on special occasions. Her grandparents were German and it was one of several German recipes I remember her making. The other favorites were homemade krautburgers and glorified gingerbread.
In this recipe, I added chopped apples cooked in butter, sugar, cinnamon, and nutmeg. The result is a creamy, custard-like pancake with the warm flavors of apples and cinnamon. It's easy to make and so very delicious.
If you've never made an Apple Dutch Baby before, consider this your invitation. It comes together in the blender with minimal effort and bakes in the oven in a single skillet, no flipping required. The result is a breakfast that feels both special and simple, the kind of thing you could serve to friends for brunch or eat straight from the pan, standing in the kitchen in your pjs.
This recipe makes one 10-inch pancake, enough for 2 very generous servings or 4 moderate and restrained servings.
xo
Recipe creation, development, and writing by Rebecca Blackwell.
Recipe testing and photography by Anne Blackwell.
Ingredient notes
The apples: HoneyCrisp apples are my favorite variety for almost everything, including this pancake. They are my favorite eating apples, have the perfect balance of sweet and tart, are exceptionally crisp, and hold up well when cooked or baked.
Whole milk: 2% milk will also work, but whole milk gives this pancake a richer, creamier texture.
Cinnamon and nutmeg: Is there a warmer, cozier combo than apples cooked in butter with cinnamon and nutmeg??? (The answer is no.)
Vanilla: Vanilla is not a traditional ingredient in German pancakes or Dutch Baby pancakes but I always like to add some. Vanilla has an almost magical effect on other flavors, smoothing out the sharp edges and making everything taste warm and inviting.
Powdered sugar and maple syrup: These are optional ingredients, meant for serving. We usually like to eat our Apple Dutch Baby with both. But using only one, both, or neither is up to you.
Step-by-step photos and instructions
Crack the eggs into a blender, add the milk, and let them rest for 15-20 minutes to allow the eggs and milk to come to room temperature.
Room-temperature ingredients blend together better and will give your pancake a better puff.
Peel the apples, remove the core, and cut them into bite-size pieces.
Add some butter to a 10-inch cast iron skillet and set it over medium heat.
When the butter has melted, add the apples, a bit of granulated sugar, cinnamon, and nutmeg. Cook until the apples are starting to soften and caramelize.
Remove from the heat and spread the apples out into an even layer in the pan.
Add some granulated sugar to the blender along with the vanilla extract, salt, and flour. Blend on medium speed for about 10 seconds. Use a spatula to scrape down the inside of the blender, then blend for 20 seconds longer.
Pour the batter over the apples in the skillet.
Transfer the skillet to the oven and bake until set in the center and puffed, especially around the edges.
Note: The pancake will begin to deflate almost immediately after it leaves the oven. This is normal and does not mean it failed to rise properly.
Serving suggestions
Sprinkle some powdered sugar over the top of the pancake and serve warm with maple syrup. The powdered sugar and maple syrup are optional, of course. Around here, we like to go all out and usually eat this pancake with both. But, you might prefer only one, or neither.
Another delicious option is to serve this pancake with a squeeze of fresh lemon juice and powdered sugar.
And, if you really want to blur the lines between breakfast and dessert, serve this with lightly sweetened whipped cream or vanilla ice cream.
A few more cozy, apple dipped recipes
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.
Happy baking!
📖 Recipe
Apple Dutch Baby
This Apple Dutch Baby is everything I want for breakfast on a cozy, lazy morning. Cook some chopped apples in a cast iron skillet with butter, sugar, cinnamon, and nutmeg until they’re soft, fragrant, and a little bit caramelized. Mix the egg-rich batter in a blender, pour it over the apples, and set the skillet in the oven. As it bakes, the pancake will puff up around the apples and turn into a custardy pancake that’s rich, creamy, and filled with flavors as warm and comfy as your favorite sweater.
Ingredients
- 3 large eggs
- ½ cup (113 grams) whole milk
- 1 large or 2 medium Honeycrisp apples - about 12 ounces (Granny Smith, Pink Lady, and Gala apples are also good choices)
- 4 tablespoons (57 grams; 2 ounces) unsalted butter
- ¼ cup (50 grams) granulated sugar, divided
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- ¾ teaspoon kosher salt
- ½ cup (60 grams) all-purpose flour
- Powdered sugar and maple syrup, for serving
Instructions
- Crack the eggs into a blender and add the milk. Let the milk and eggs sit in the blender for 15-20 minutes to allow them to come to room temperature. Room temperature ingredients blend together better and will give your pancake a better puff. If you're in a hurry, warm the milk in the microwave until lukewarm.
- Heat the oven to 425ºF (218°C).
- While the eggs and milk come to room temperature, cut the apple into quarters, peel each quarter, cut out the core, and chop into bite-size pieces.
- Cut the butter into 4 pieces and place them in a 10-inch cast iron skillet. Set the skillet over medium heat. When the butter has melted, add the chopped apples, 2 tablespoons of the granulated sugar, the cinnamon, and the nutmeg. Cook, stirring occasionally, for 5 minutes, until the apples are starting to soften and caramelize. Remove from the heat and spread the apples out into an even layer in the pan.
- Add the remaining 2 tablespoons of the granulated sugar to the blender along with the vanilla, salt, and flour. Blend on medium speed for about 10 seconds. Use a spatula to scrape down the inside of the blender, then blend on high for 20 seconds longer.
- Pour the batter over the apples in the skillet.
- Transfer the skillet to the oven and bake until set in the center and puffed, especially around the edges, 12 to 15 minutes. Dust the pancake with powdered sugar and serve with warm maple syrup, if desired.
Notes
- The pancake is done and ready to be removed from the oven when the edges are golden and puffed and the center is set but still looks slightly glossy and custardy. It should not appear wet or liquid in the middle.
- The pancake will begin to deflate almost immediately after it leaves the oven. This is normal and does not mean it failed to rise properly.
- This pancake is best eaten warm, fresh from the oven. Refrigerate leftovers in an airtight container, then reheat individual portions briefly in a skillet, toaster oven, or 325°F oven.
- Another delicious topping option is a squeeze of fresh lemon juice with powdered sugar.
- Nutrition information does not include powdered sugar or maple syrup.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 6gCholesterol: 167mgSodium: 487mgCarbohydrates: 48gFiber: 2gSugar: 22gProtein: 9g
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Comments
No Comments