Description
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 Dutch Baby is both easy to make and visually impressive!
Ingredients
Units
Scale
- 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)
Instructions
- Preheat oven to 425°F (220°C). Place a cast-iron skillet in the oven while it preheats.
- In a blender, combine eggs, milk, flour, granulated sugar, vanilla, cinnamon, and salt. Blend until smooth.
- Carefully remove the skillet from the oven and add butter, letting it melt.
- Add apple slices and sprinkle with brown sugar. Cook for 2 minutes until caramelized.
- Pour the batter over the apples and immediately return the skillet to the oven.
- Bake for 18-20 minutes until the pancake is puffed and golden brown.
- Remove from oven and dust with powdered sugar before serving.
Notes
- Serve with maple syrup or whipped cream for extra indulgence.
- Use Granny Smith apples for a tart contrast or Honeycrisp for a sweeter taste.
- Works well in an oven-safe skillet if you don’t have cast iron.
