This recipe comes together quickly using a blender and a hot skillet, making it surprisingly easy despite its elegant appearance. The pancake rises beautifully in the oven and pairs perfectly with the soft, caramelized apples. It uses simple pantry staples and delivers big flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs whole milk all-purpose flour granulated sugar salt unsalted butter fresh apples, peeled and sliced brown sugar ground cinnamon vanilla extract powdered sugar for serving
Direction
Preheat the oven to 425°F. Place a cast-iron skillet in the oven while it heats.
In a blender, combine the eggs, milk, flour, granulated sugar, salt, and vanilla extract. Blend until smooth and frothy. Set aside.
Carefully remove the hot skillet from the oven and add the butter, swirling until melted and evenly coating the pan.
Pour the batter into the hot skillet and immediately return it to the oven. Bake for 18 to 22 minutes, until the pancake is puffed and golden around the edges.
While the Dutch baby bakes, cook the apples in a skillet over medium heat with brown sugar and cinnamon until softened and lightly caramelized.
Remove the Dutch baby from the oven and top with the warm apples. Dust with powdered sugar and serve immediately.
Servings and timing
This recipe serves 2 to 3 people. Preparation time is approximately 10 minutes. Cooking time is about 25 minutes. Total time is around 35 minutes.
Variations
For extra warmth, add nutmeg or cardamom to the apples. For a savory twist, skip the sugar in the batter and top with sharp cheese and sautéed apples. For a richer flavor, use half-and-half instead of milk. For a festive version, add a splash of apple cider or to the apples while cooking.
Storage/Reheating
Dutch babies are best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5 to 8 minutes until warmed through. Avoid microwaving, as it can make the pancake rubbery.
FAQs
Why did my Dutch baby deflate?
Deflating is normal as the pancake cools. The dramatic rise happens due to steam in the hot oven.
Can I make this without a cast-iron skillet?
Yes, any oven-safe skillet or baking dish can be used, though cast iron gives the best rise.
Do I need to peel the apples?
Peeling is recommended for a softer texture, but unpeeled apples work if thinly sliced.
Can I prepare the batter ahead of time?
The batter can be blended up to 1 hour ahead and kept refrigerated.
Why must the pan be hot?
A hot pan creates instant steam, which helps the pancake puff dramatically.
Can I use a different fruit?
Yes, pears, peaches, or berries are excellent substitutes.
Is a Dutch baby the same as a pancake?
It’s similar but baked in the oven, resulting in a custardy center and crisp edges.
How thick should the apples be sliced?
Thin slices cook more evenly and soften quickly.
Can I make this dairy-free?
Yes, use plant-based milk and dairy-free butter alternatives.
What should I serve with an apple Dutch baby?
It pairs well with yogurt, whipped cream, or a drizzle of maple syrup.
Conclusion
Apple Dutch baby is a beautiful, satisfying dish that feels special without being complicated. With its crisp edges, soft center, and warmly spiced apples, it’s a recipe that turns simple ingredients into an impressive and comforting meal perfect for any time of day.
A dramatic oven-baked apple Dutch baby with crisp puffed edges, a tender custardy center, and warm cinnamon-spiced apples on top, perfect for breakfast, brunch, or dessert.
Ingredients
3 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 tablespoons unsalted butter
2 medium fresh apples, peeled and thinly sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Powdered sugar, for serving
Instructions
Preheat the oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat.
In a blender, combine eggs, milk, flour, granulated sugar, salt, and vanilla extract. Blend until smooth and frothy.
Carefully remove the hot skillet from the oven and add the butter, swirling to coat the pan evenly.
Pour the batter into the hot skillet and immediately return it to the oven.
Bake for 18–22 minutes, until puffed and golden around the edges.
While the Dutch baby bakes, cook the apples in a skillet over medium heat with brown sugar and cinnamon until softened and lightly caramelized.
Remove the Dutch baby from the oven, top with warm apples, and dust with powdered sugar.
Serve immediately.
Notes
The Dutch baby will deflate as it cools, which is normal.Serve immediately for best texture.Thinly sliced apples cook more evenly.A hot pan is essential for proper rising.
