Apple Dutch Baby

5 from 2 votes

Get ready to fall in love with this delicious Apple Dutch Baby, a skillet pancake that puffs up gloriously in the oven as it bakes. Featuring sweet, caramelized apples cooked with cinnamon and brown sugar, serve this elegant breakfast dish straight from the oven with a dusting of powdered sugar.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American, German

Servings:

Calories: 280kcal

Author: Dr. Sonali Ruder

Equipment

Cast iron skillet

Ingredients

3 large eggs at room temperature
¾ cup milk at room temperature
¾ cup all purpose flour
1 teaspoon vanilla extract
2 tablespoons light brown sugar, divided
⅛ teaspoon kosher salt
3 tablespoons unsalted butter
1 large apple (or 2 medium apples), peeled and sliced
½ teaspoon cinnamon

Optional toppings:

powdered sugar, maple syrup

US Customary - Metric

Instructions

Preheat oven to 425°F.
Add eggs, milk, flour, vanilla, 1 tablespoon brown sugar, and salt to a blender. Blend until smooth and frothy. Let the batter rest at least 30 minutes.
Heat a 9 or 10-inch cast-iron skillet or other oven-safe skillet on the stove over medium to medium-high heat. Add butter to the hot pan and let the butter melt.
Add the apples, remaining 1 tablespoon brown sugar, and cinnamon to the skillet. Stir to combine. Cook until apples start to soften, about 3-4 minutes.
Pour the pancake batter over the apples in the skillet and transfer the skillet to the middle shelf of the oven. Bake 18-22 minutes until puffed up and golden brown.
Carefully remove skillet from oven with oven mitts. Dust the Dutch baby with powdered sugar and serve with maple syrup, if desired. Serve immediately, as the Dutch baby will start to fall within minutes of being taken out of the oven.

Notes

Use a 9 or 10-inch skillet for best results. You can use a cast iron skillet or any oven-safe skillet.
The oven must be really hot- be sure to preheat it well.
The eggs and milk should be at room temperature or slightly warm. Take the eggs out a few hours ahead of time or if you take them directly from the fridge, put them in a bowl with warm water for 10 minutes to get them to room temperature. The milk can be heated gently in the microwave for 10-15 seconds.
Aerate the batter well- blend it until it is light and frothy.
Let the batter rest for at least 30 minutes to allow the gluten to develop. The longer it rests, the better. You can even make it the night before and refrigerate it. Just be sure to let it come to room temperature before baking.
The skillet should be very hot when you pour the batter in. While most Dutch baby recipes heat the skillet in the oven, in this recipe, the skillet is heated on the stove.
Bake the apple Dutch baby in the middle of the oven. If it's too close to the top of the oven, it may brown too much.
Resist the temptation to open the oven door and peek. The blast of high heat is what gives the Dutch baby its rise and if you open the oven door, it won’t rise as well.

Nutrition