Apple Dutch Baby Pancake

A light and puffy oven-baked pancake with caramelized apples, golden edges, and a touch of cinnamon, perfect for a cozy breakfast or dessert. This delightful dish is simple to prepare and delivers an impressive presentation with minimal effort.

Why You’ll Love This Recipe

• Effortless yet impressive – A blender-mixed batter and oven-baked process make this an easy but elegant dish.
• Perfect texture – Crisp, golden edges with a soft, custardy center.
• Warm and comforting flavors – Caramelized apples and cinnamon add a cozy touch.
• Great for any occasion – Enjoy it as a breakfast treat or a sweet dessert.
• Minimal cleanup – Everything is prepared in one skillet, reducing extra dishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 apple, thinly sliced
• 1 tablespoon brown sugar
• Powdered sugar (for dusting)

Directions

1. Preheat the oven to 425°F (220°C). Place a cast-iron skillet in the oven while it preheats.
2. In a blender, combine eggs, milk, flour, granulated sugar, vanilla, cinnamon, and salt. Blend until smooth.
3. Carefully remove the hot skillet from the oven and add butter, letting it melt.
4. Add apple slices to the skillet and sprinkle with brown sugar. Cook for 2 minutes until caramelized.
5. Pour the batter over the apples and immediately return the skillet to the oven.
6. Bake for 18-20 minutes until the pancake is puffed and golden brown.
7. Remove from the oven and dust with powdered sugar before serving.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: 280 kcal per serving

Variations

• Berry Dutch Baby – Swap apples for blueberries or raspberries for a fruity variation.
• Nutty Twist – Add toasted almonds or pecans for extra crunch.
• Chocolate Indulgence – Drizzle with melted chocolate or serve with Nutella.
• Savory Option – Skip the sugar and cinnamon, and add cheese and herbs instead.
• Spiced Flavor – Enhance with nutmeg or cardamom for extra warmth.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended, as the texture may change.
• Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20 seconds.

FAQs

What is a Dutch Baby Pancake?

A Dutch Baby is a puffy oven-baked pancake similar to a popover or Yorkshire pudding.

Do I need a cast-iron skillet?

A cast-iron skillet works best, but an oven-safe pan or baking dish can also be used.

Can I use a different type of milk?

Yes, substitute with almond, oat, or soy milk, but the texture may vary slightly.

Why did my Dutch Baby not puff up?

Ensure the oven is fully preheated and avoid opening the oven door while baking.

Can I make this without a blender?

Yes, whisk the batter vigorously until smooth and lump-free.

What apples work best for this recipe?

Granny Smith, Honeycrisp, or Fuji apples hold their shape and provide a nice balance of sweetness and tartness.

How do I prevent the pancake from deflating?

Serve immediately after baking, as it naturally deflates once removed from the oven.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

What toppings pair well with this dish?

Fresh berries, whipped cream, maple syrup, or Greek yogurt complement the flavors beautifully.

Can I prepare the batter in advance?

Yes, refrigerate the batter for up to 12 hours, but whisk before using.

Conclusion

The Apple Dutch Baby Pancake is a stunning, easy-to-make dish that’s perfect for breakfast, brunch, or dessert. With its crisp edges, custardy center, and caramelized apples, it’s sure to become a favorite. Try different variations and enjoy this delicious oven-baked treat with your favorite toppings!