There’s nothing better than the smell of an Apple Dutch Baby fresh out of the oven!
The ingredients are mixed in a blender, then the oven does the rest. It’s super simple, and my favorite part is when it puffs up beautifully in the oven.
The best part is the cozy caramelized apple topping. I bet everyone will love this impressive breakfast! I know I always do!
Most of the year, I look forward to a stack of buttermilk pancakes or apple cinnamon pancakes on a Sunday morning. But come fall, these apple Dutch baby pancakes take over!
Also known as German pancakes, they are the kind of fall breakfast I crave! I love how they puff up so dramatically in the oven until perfectly golden brown.
They’re not your griddle pancakes in the sense that it doesn’t require any leavening agents. Instead, it’s baked in an oven rather than cooked on the griddle. The high oven heat is what makes it puff up.
I love the crispy, golden edges and custard-like center of this apple Dutch baby. It has a groove in the middle, which is perfect for holding the apple cinnamon topping. It will start to somewhat deflate once it’s out of the oven, so be sure to take all the photos quickly!
Looking for more fall breakfast ideas? Try my Apple Cinnamon Muffins and Lemon Ricotta Pancakes. If you want something fancier, my Stuffed French Toast won’t disappoint!
Why I love making this apple Dutch baby:
- Fall-inspired and cozy. There’s nothing better than the smell of apples, cinnamon, and maple syrup during the fall.
- So delicious and pretty! The pancake puffs up beautifully.
- Simple ingredients. Made with just a few ingredients that you probably already have on hand.
- Easy to make. Making the batter is effortless, the oven does all the work. There is no standing at a stove flipping pancakes.
Jump to:
How to Make the Puffiest Dutch Baby Pancake
- Use room temperature ingredients. A cold batter will struggle to rise.
- Blend the batter. A blender is the best way to achieve a thin batter without lumps. A food processor can also work.
- Get the skillet really hot! Preheat it in a 400F degree oven before melting the butter and adding the batter. The butter should immediately sizzle. This will help the pancakes puff up and get that crispy bottom.
- Use cast iron. Cast iron retains heat well and creates a crispy bottom for the pancakes.
- Let it be. Don’t be tempted to open the oven while it’s baking. Sudden temperature changes will cause it to deflate.
Ingredient Notes
The apple Dutch baby is made with simple ingredients that you may already have in your pantry. Here, I included a few ingredient notes from recipe testing. As always, the quantities are listed in the recipe card down below.
- Large eggs: Gives structure and a custardy consistency to the pancakes.
- All-purpose flour: For the structure. It’s important to measure the flour accurately (spooned and leveled) to get the right texture.
- Whole milk: The higher the fat content, the richer the texture, which is why I’d recommend whole milk. Always use the same flour to milk ratio for the right consistency.
- Granulated sugar: For the right amount of sweetness.
- Unsalted butter: You’ll need some to coat the skillet, and also some to cook down the apples.
- Apples: Peel and slice the apples to about ⅓ inch thick. Use firm apples, such as honeycrisp or gala.
- Maple syrup: For the caramelized apples, and for drizzling at the end.
- Brown sugar: Light or dark brown sugar are both fine.
- Ground cinnamon: Cinnamon and apples are the perfect pairing!
- Confectioners sugar: Used at the end for a light dusting.
Step-by-Step Tutorial
Basically, the batter is combined in a blender in just 5 minutes, and then the oven does the rest. So easy. Let me show you how I make my apple Dutch baby in just a few simple steps!
Step 1 | Heat the skillet
The key to making a perfectly puffed up pancake is a hot skillet. So, preheat your oven to 400 degrees F. Place a 10-inch cast iron skillet inside to get it really hot.
Note: You can also use a round cake or pie pan, or an oven-safe nonstick skillet.
Step 2 | Make the caramelized apples
In a separate skillet, add down the apples along with the cinnamon, brown sugar, maple syrup, and butter. Cook for about 10 to 15 minutes, stirring, softened and thickened.
Step 3 | Make the batter
Unlike your griddle pancakes, the batter for these pancakes should be thin and free of lumps. That’s why a blender is the best option. Blend the eggs, flour, milk, and sugar until no lumps remain.
Step 4 | Bake until puffed up
Using oven mitts, carefully remove the hot skillet from the oven. Melt the butter in the pan (it should sizzle), ensuring the entire surface is coated, and immediately pour in batter. Transfer back into the oven and bake for 18 to 20 minutes until puffed up and golden brown in the center. The edges should be a bit crispy and golden.
Do not open the oven door while it’s baking, otherwise it will deflate. Use the oven light to check on it instead.
Step 5 | Top with caramelized apples
Once ready, remove from the oven, and add the caramelized apple topping. Finish with a dusting confectioner’s sugar.
Enjoy this apple Dutch baby pancake for breakfast, brunch, or dessert! I love serving it with a scoop of vanilla or caramel ice cream.
Topping Variations
If you don’t have apples on hand, you can use whatever toppings you like! I always change it up seasonally or depending on what I’m craving.
Here are a few of my favorite pancake toppings:
- Fresh fruit, especially berries
- Berry compote
- Lemon curd or your favorite jams
- Whipped cream or creme fraiche
- Ice cream!
- Savory toppings, like smoked salmon
Prep Ahead Tips
I wouldn’t recommend making these in advance, but you can prepare the batter the night before and keep it refrigerated. Before using, bring it back to room temperature and give it a stir.
But really, the batter takes no time to blend, and fresh is always best when it comes to this apple Dutch baby. Blending the batter takes just 5 minutes.
You can make the caramelized apples ahead and keep them refrigerated. Warm them up in the microwave oven or over the stovetop before using.
More Breakfast Ideas
I always make my apple Dutch baby when I have guests over. It’s impressive and so dramatically beautiful. I also like to include a few other savory items, like my Mini Spinach Quiches or Red Pepper and Sausage Egg Muffins.
Looking for more delicious breakfast ideas? Try these!
Recipe FAQs
Yes! Make it the night before and keep it covered in the refrigerator. Bring it back to room temperature and give it a stir before adding it to the hot pan.
This can happen if the skillet wasn’t hot enough or if the batter wasn’t at room temperature. Another reason could be because the oven was opened too soon, or the oven temperature was too low. You need high heat, 400 degrees F.
Cast iron retains heat really well. When you add the batter to the hot cast iron skillet, it will create a crispy, not soggy, bottom that helps puff up the rest of the pancake.
You can use a round 9 or 10 inch cake or pie pan, or also an oven-safe nonstick skillet. You don’t want to use anything larger than that for the amount of batter in this recipe.
Tips for Success
- Use room temperature ingredients. If the batter is too cold, it won’t rise as well.
- A blender makes a smooth, thin batter, which helps the pancake puff up easier. A food processor works if you don’t have a blender.
- Get the skillet really hot before adding the batter. This will help the pancake puff up and give it those beautiful golden edges and a crispy, not soggy, bottom.
- It all happens very fast. Do not let it just sit on the hot skillet before putting it in the oven, otherwise it may not rise.
- Do not open the oven door while it cooks, otherwise it will deflate. Instead, use the oven light to check, or take a peek around the 16-minute mark.
- If serving a larger crowd, double the batter but bake in multiple pans
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Apple Dutch Baby
Ingredients
- 3 large eggs - at room temperature
- ½ cup all-purpose flour
- ½ cup whole milk - at room temperature
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter - cut into 2 parts
- Confectioners sugar - for dusting at the end
- Maple syrup - for serving
Caramelized apples
- 2 medium apples, honeycrisp or gala - peeled and sliced ⅓-inch thick
- 3 tablespoons unsalted butter
- ¼ cup light brown sugar
- 3 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F. At the same time, place a 10-inch cast iron skillet in the oven to get it really hot.
- Make the caramelized apples: In a skillet, combine the sliced apples with butter, brown sugar, maple syrup, and ground cinnamon. Cook over medium heat, stirring, for about 15 minutes, or until softened and caramelized. Set aside.
- Make the batter: In a blender, combine the eggs, flour, milk, and granulated sugar. Blend until well combined and smooth. The batter should be thin and free of lumps.
- Carefully, remove hot cast iron skillet from oven. Melt the 2 tablespoons of butter in the hot skillet, swirling it around to coat and cover the pan. It should sizzle.
- Then, immediately add the pancake batter and return to the oven. Bake for about 18 to 20 minutes, or until puffed up and golden brown. The edges should be crispy. Note: Do not open the oven before time is up, it will deflate the pancake. Instead, use the oven light and peek through the window.
- To serve, top with the caramelized apples and more maple syrup, if needed. Dust with confectioners sugar. Enjoy!
Notes
- Don’t have a cast iron skillet? Use a 9 or 10 inch pie or cake pan, or an oven-safe nonstick skillet.
- Make sure the batter is close to room temperature, otherwise it may struggle to rise.
- Consistency of the batter: Should be thin and free of lumps.
- A blender is best, but a food processor works too.
- Don’t open the oven door or the pancake will deflate. Use the oven light to check.
- Double the recipe for more servings, but use multiple pans.
- Make ahead: The batter can be made the night before and kept refrigerated. Before using, bring to room temp and give it a quick stir. The apples can be cooked 1-2 days ahead.
Leave a Reply