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This delicious Apple Dutch Baby is a delicious flavor twist on the traditional dutch baby pancake. So good you will almost feel guilty eating it for breakfast!
One of our family’s favorite things to make for breakfast or for dinner is a Dutch Baby Pancake. In fact, my husband is usually the dutch baby pancake maker at our house. It’s one of the 2 or 3 things on his cooking repertoire!!
There is a restaurant in Portland that makes an Apple Dutch Baby Pancake and it was fabulous. But during the whole meal my accountant husband was thinking about how we could make it at home for so much cheaper than $13.00. So breakfast that next Sunday morning, he made us one!
I’ve also got a delicious recipe for lemon blueberry dutch baby so check that one out too!
Ingredients Needed
- Eggs
- Apples. Our favorite is a Gala, Honey Crisp or a Granny Smith. it’s fun to use a combination of different color apples too.
- Flour. All purpose flour but gluten free flour also works.
- Milk. We use 2 percent but you can also use almond milk if you prefer.
- Salt
- Sugar
- Baking Powder
- Cinnamon. Use a cinnamon sugar mixture to sprinkle on top
How to Make Apple Dutch Baby Pancake
- Preheat oven to 400 degrees F.
- Slice apples into 1/4 inch thick slices.
- Place the butter in the pan and then put the pan into the oven as the oven preheats.
- While butter is melting mix up your egg mixture. Whisk the ingredients together in a bowl or combine in a blender and pulse to mix.
- Pull the pan out as soon as butter is melted and before it starts to brown or burn. Pan will be hot.
- Lay apples in the bottom of the pan on top of the melted butter. I used two medium size apples. I left the peel on but you could peel them if you prefer. Work quickly as you want the pan to remain hot.
- Pour egg mixture gently over the top as you don’t want to dislodge the pretty arrangement of apples.
- Sprinkle the top with cinnamon sugar.
- Bake at 400 degree F oven for 20-25 minutes. If you prefer it less sweet, use less cinnamon sugar on top.
I love how it puffs up around the edges.
I am proud to say I liked our apple dutch baby recipe better than the one we had at the restaurant! Just add a sprinkling of powdered sugar to make it a little prettier and a little more sweet.
Frequently Asked Questions
What if I don’t have a cast iron skillet?
Instead of a cast iron pan you can also use a 9 x 13 glass baking dish, your pancake will just be a bit thinner but it works great.
Can I make it ahead of time?
I think it is best served, warm and fresh out of the oven but leftovers do reheat well.
Other Fruit Variations
- Raspberries
- Blueberries
- Marionberries
- Peaches
- Or use a combination of fruit.
Check out more of my favorite breakfast recipes:
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Apple Dutch Baby
Ingredients
- 4 Tbsp butter
- 2-3 Gala apples sliced thinly
- 3/4 cup flour
- 3/4 cup milk
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 Tbsp sugar
- 4 eggs
Cinnamon Topping:
- 1/3 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 400 F oven.
- Slice apples into 1/4 inch thick slices.
- Place butter into a 12″ cast iron frying pan and place in the oven to melt butter.
- In a bowl combine the flour, baking powder, sugar, salt, milk and eggs and whisk to combine. or place in a blender and pulse a few times to combine.
- Place the sliced apples into the bottom of the hot pan on top of the melted butter. Pour egg mixture over apples.
- Work quickly so that the pan remains hot.
- Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.
- Bake in oven for 20-25 minutes until golden brown.
Tips & Notes:
Nutrition Facts:
Meg says
A nice alternative to our weekend waffles. I’m going to try it with blueberries next.
Pam says
This is my favorite Dutch Baby Pancake recipe. I don’t use apple because I don’t like apple. I use strawberries, blueberries pretty much any kind of berry! It’s adaptable and you can cut the recipe in half and it’s fantastic.
Michael L says
Just made. Classic recipe. I added a teaspoon or two of vanilla to the batter. Came out great.
Jessica R. says
I was looking for something different for brunch and found this recipe. It was fun and super easy to make with ingredients I had on hand, not to mention absolutely delicious!! I can’t believe I have never made one of these before, let alone eaten one. This is now one of my new favorites that I will be making very frequently!!! I love how the recipe is very versatile, and you can, once you know what it tastes like, remove and add things to your desired liking. Bravo!!!!