My family loves this apple dutch baby pancake! The lightly sweetened batter bakes golden-brown, puffy around the edges, and eggy in the middle. After that, we fill it with warm cinnamon apples. Very nice!
If you’ve never tried a Dutch baby pancake straight from the oven, you absolutely must! They are large pancakes with long, puffy sides and an eggy, sweet center. This Apple Dutch’s Panchake pancake is a family favorite. Perfect for breakfast but also for dessert!
This version is on the sweet side, but for a sweeter take, check out the ham and charse Dutch baby, which I love any time of the day. We also have lots of pancake recipes to check out, too.
Essential ingredients
- Eggs: There are no lovers added to the Dutch Baby Pancake batter, so the eggs do the heavy lifting when it comes to rising in the oven.
- Flour: I use all-purpose flour in this recipe, but your favorite 1:1 Gluten-free Flour Blend should also work in this recipe.
- Milk: I use whole milk, but you can substitute skim milk or plant-based milk.
- Sugar: We add a little sugar to the pancake batter and use it to cook our apples (like these apples available).
- Spices: Cinnamon is amazing, but I like to add some cardamom to the pancake batter and apples for a little bit of rain.
- Apples: Use what you like. I usually have honeycrisp or fuji apples in the mornings, so that’s what’s shown in the pictures.
- Butter: We’re going to cook our Dutch baby in a Cast Iron (or Oven-Safe) Skillet. Therefore, before adding the batter, you need to melt the butter in the skillet. This adds flavor and color and prevents the pancake from sticking to the skillet. I use salted butter, but not well salted.
How to make a Dutch Baby
When we first tried to make Dutch Pancakes, we were amazed at how easy it was. Less than five minutes to clean the whing, pour it into a skillet and bake in a hot oven until it puffs up. Not to mention, they taste amazing!
You can use a whisk and bowl, or a blender to make the batter. After that, melt your butter in a safe skillet and pour the batter in. Since the pan and oven are very hot, the batter will puff up around the edges.
As the pancake bakes, I make the apple rise. It’s very similar to these cinnamon apples. Melt the butter, add the apples and chopped spices, and cook until soft.
Then, when your Dutch baby comes out of the oven, spoon in the apples and serve family style. Very sweet!
Cinnamon apple Dutch baby
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These fluffy baby Dutch pancakes are great for breakfast or dessert. I love to serve it family style, topped with cinnamon apples. If you don’t have cardamom, substitute more cinnamon or add a pinch of freshly ground nutmeg.
Since ovens can vary slightly in temperature, checking the Dutch baby after 15 minutes of baking is a good idea. If the sides puff up and start to brown, you may want to lower the oven temperature a few minutes earlier. We like the tips of the sides to be dark brown but not hot.
3 to 4 to do
You will need it
Dutch Baby Pancakes
3 large eggs
1/2 cup (65g) all-purpose flour
1/2 cup (120ml) milk
1 teaspoon of sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon of ground Cardamom
3 tablespoons of butter
2 wedges
Powdered sugar for topping
Cinnamon Apples
2 medium apples, cored and thinly sliced
1 tablespoon butter
2 teaspoons of sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon of ground Cardamom
The way
1Place the oven rack in the third quarter of the oven and make sure there is enough room above it for the pancake to rise above the skillet. Preheat the oven to 425°F (218 °C).
2Whisk eggs, flour, milk, 1 tablespoon of sugar, cinnamon and cinnamon and cardamom until fluffy. You can also use a blender.
+Melt 3 tablespoons of butter in a heavy 10-inch skillet over medium heat. Shirl the melted butter around the pan. When bubbling, pour in the batter. Spread the ham and cheese in the center of the skillet, leaving about 1 inch of batter around the edges so the batter can go up the sides of the pan while it starts.
4Slide into the oven and bake until puffed and golden, 16 to 20 minutes. Turn the oven temperature down 300°F (148 ° C) and cook for an additional 5 minutes to set completely.
What is bought on the kneeWhile the Dutch baby is cooking, melt the butter in a wide skillet over medium heat. Toss in the apples, sugar, cinnamon and cardamom. Cook, throwing them around the pan, until the desired softness. We cook for 5 to 8 minutes until the apples are soft but have a little crunch.
6Serve family style topped with cinnamon apples, a squeeze of lemon juice, and some powdered sugar dusted on top.
Advice from Adam and Joanne
- Cardamom can be replaced with a little ground fresh nutmeg.
- The base recipe was inspired and adapted from Florence Fabricant’s Recipe
- The nutritional facts of the foods given below are approximate.
Nutrition that serves health
Serving size
A quarter of a pancake
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281
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The oil is perfect
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Saturated fat
9
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Cholesterol
173 mg
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Sodium
214 mg
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Carbohydrate
O.30
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Fatty Fiber
2 times
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Perfect sugar
1355
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Proteins
85
