This Apple Dutch Baby Pancake is everything! Tender and puffed up pancake topped with caramelized cinnamon apples…this is the most impressive breakfast ever!
Oh boy, this breakfast was probably one of the best I’ve had in a long time! Just seeing that beauty puff up so delicately in the oven after patiently waiting for it…it was a dream. Honestly, I don’t know which part I liked more – watching this pancake rise or devouring it.
This easy dutch baby recipe is all you need. Now, you may be intimidated by this pancake (I certainly was), but it’s all about blending all the ingredients in the blender (so easy!) and pouring it on a hot cast iron skillet. And then all you have to do is wait for it to puff up.
Below is all you need to know to make these beauties at home!
How to Make a Dutch Baby Pancake
Making a Dutch baby pancake is all about getting the pan hot before pouring the batter and being patient while it bakes.
- Preheat oven to 425 degrees F. Place a 10 inch cast iron skillet until it gets really hot.
- Make the batter: blend eggs, flour, sugar, and milk. Yup, only 4 ingredients. No lumps in this batter please, or it will not puff up.
- Melt butter preheated cast iron skillet (very hot!) until skillet is coated in butter.
- Pour batter and bake for 20-25 minutes. Do NOT open the oven or the pancake will deflate.
If your oven doesn’t have a little window so you can see through, I’d recommend taking out the pancake after 22 minutes. That’s how long mine took.
My Favorite Dutch Baby Recipe
My favorite way to eat pancakes is with apples, specifically caramelized apples. The topping for this Dutch baby pancake is made if sliced apples, cooked until tender, with brown sugar, maple syrup, cinnamon, and butter.
All you have to do is add all those ingredients on a skillet and cook about 10-15 minutes until tender and caramelized. And then let it cool.
It’s really all that simple. Now, I understand it might sound daunting – what if it doesn’t puff up? what if it spills? Trust me, I worried too. But really, it’s all about preheating that cast iron skillet and refraining from opening the oven too soon!
I hope my tips and my recipe can help you make the best Apple Dutch Baby Pancake ever!
Check out my other pancake recipes:
And don’t forget to pin this recipe! 🙂
- Preheat the cast iron skillet so it’s hot when you pour the batter. This will help the pancake puff up and also give it golden edges.
- Place it in the oven as soon as you pour the batter. Don’t let the batter sit on the hot skillet before baking.
- Why use a blender? You really need a batter with no lumps if you want it to puff up.
- I used a 10 inch skillet. Try not to use anything bigger than that.
- The pancake will deflate quickly after you get it out of the oven. Snap all the photos you need ASAP 🙂
- Note: I haven’t used a regular oven-proof skillet for Dutch baby pancakes, but I’ve read that any oven-proof skillet is fine too.
Apple Dutch Baby Pancake
This Apple Dutch Baby Pancake is like a dream come true! It puffs up in the oven beautifully. Topped with tender and sweet caramelized apples!
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, divided (4 chunks of 1 tablespoon each)
- Confectioners sugar for dusting
- Maple syrup for serving
- 2 apples, peeled and sliced (¼ inch thick)
- 1/4 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 3 tablespoons maple syrup
- 3 tablespoons unsalted butter
Preheat oven to 425 degrees F. Place a 10 inch cast iron skillet in the oven to heat up.
Caramelized Apples: In a skillet, cook the sliced apples with cinnamon, brown sugar, maple syrup, and butter for about 10-15 minutes, until softened and caramelized. Set aside.
Combine eggs, flour, milk, and granulated sugar in a blender. Blend until well combined.
Remove hot cast iron skillet from oven. Melt the 4 tablespoons of butter in the hot skillet, swirling it around to coat and cover the pan.
Add the pancake mix from the blender to the prepared hot skillet, and return to the oven. Bake for about 20-25 minutes, until puffed up. DO NOT open the oven before time is up, it will deflate the pancake. Instead, use the oven light and peek through the window if you can. If not, just trust the bake time and try at 22 mins.
Serve immediately with the caramelized apples. Dust with confectioners sugar. Enjoy!