My family loves this Apple Dutch Baby Pancakes! The slightly sweet batter bakes to a golden brown with fluffy edges and an eggy center. Then we filled it with warm cinnamon apples. Very good!
If you’ve never experienced Dutch baby pancakes straight from the oven, this is an absolute must! They’re big pancakes with tall, fluffy sides and a delicious, eggy center. This Apple Dutch Baby Pancakes are a family favorite. Great for breakfast, but also great for dessert!
This version is on the sweet side, but if you want something savory, check out our Ham and Cheese Dutch Baby , which I love any time of day. We also have lots of pancake recipes to check out.
Main ingredients
- egg: There are no leavening agents added to the Dutch baby pancake batter, so the eggs play an important role when it rises in the oven.
- flour: I used all-purpose flour in this recipe, but your favorite 1:1 gluten-free flour blend should also work in this recipe.
- milk: I used whole milk, but you can substitute low-fat milk or your favorite unsweetened plant-based milk.
- sugar: We add a little sugar to the pancake batter and use it to cook the apples (similar to these sauteed apples).
- spices: Cinnamon is great, but I like to add some cardamom to the pancake batter and apples for a little extra warmth and spice.
- apple: Use what you love. I usually eat Honeycrisp or Fuji apples within a few hours, so that’s what’s shown in the photo.
- butter: We will be cooking our Dutch Baby in a cast iron (or oven safe) skillet. So, you need to melt some butter in the skillet before adding the batter. This adds flavor and color and prevents the pancakes from sticking to the pan. I used salted butter, but unsalted will also work.
How to Make Apple Dutch Babies
When we first tried making Dutch baby pancakes, we were surprised at how easy it was. Stir for less than five minutes, pour into skillet and bake in hot oven until puffed. Not to mention, they taste incredible!
You can use a whisk and bowl or a mixer to make the batter. Then, melt the butter in an oven-safe skillet and pour in the batter. Since the pan and oven are hot, the batter will rise quite high around the edges.
While the pancakes were baking, I made the apple topping. It’s very similar to these cinnamon apples. You’ll melt the butter, add the sliced apples and spices, and cook until soft.
Then, when your Dutch baby comes out of the oven, add the apples and eat them family-style. So delicious!
Cinnamon Apple Dutch Baby
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Prepare
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chef
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all
This extra-large fluffy Dutch baby pancake doubles as breakfast or dessert. I love it served family style and piled high with cinnamon apples. If you don’t have cardamom, you can substitute more cinnamon or add a pinch of freshly grated nutmeg.
Since oven temperatures can vary slightly, it’s a good idea to check the Dutch baby after 15 minutes of baking. If the sides puff up and start to brown, you may need to lower the oven temperature a few minutes earlier. We like the tips on the sides to be dark brown but not burnt.
3 to 4 servings
you will need
Dutch baby pancakes
3 large eggs
65 g (1/2 cup) all-purpose flour
1/2 cup (120 ml) milk
1 teaspoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
3 tablespoons butter
2 lemon slices
Powdered sugar for topping
cinnamon apple
2 medium apples, cored and thinly sliced
1 tablespoon butter
2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
route
1Place an oven rack in the lower third of the oven and make sure there is enough space above it for the pancakes to rise above the skillet. Preheat oven to 425°F (218°C).
2Whisk in eggs, flour, milk, 1 teaspoon sugar, cinnamon, and cardamom until combined. You can also use a blender.
3Melt 3 tablespoons butter in a 10-inch skillet over medium heat. Swirl the melted butter around the pan. When it bubbles, pour in the batter. Mound the ham and cheese into the center of the skillet, leaving about 1 inch of batter around the edges so the batter expands the sides of the pan as it bakes.
4Slide into oven and bake until puffed and golden brown, 16 to 20 minutes. Reduce oven temperature to 300°F (148°C) Cook for another 5 minutes to completely set.
5While the Dutch baby is cooking, melt the butter in a wide skillet over medium heat. Add apples, sugar, cinnamon and cardamom. As they cook, toss them in the pan until they reach desired tenderness. We cook for 5 to 8 minutes, until the apples are soft but still have a little crunch.
6Serve family style, topped with cinnamon apples, a squeeze of lemon and some powdered sugar.
Adam and Joanne’s Tips
- Cardamom can be replaced with a pinch of fresh nutmeg powder.
- The basic recipe is inspired by and adapted from Florence Fabricant’s recipe
- The nutritional contents provided below are estimates.
Nutrition per serving
portion size
a quarter of a pancake
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Calories
Chapter 281
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total fat
16 grams
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saturated fat
9 grams
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cholesterol
173 mg
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sodium
214 mg
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carbohydrate
27 grams
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dietary fiber
2 grams
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total sugar
13 grams
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protein
8 grams
