Print

Dutch Baby Pancake with Apples

A golden-brown Dutch baby pancake with apples, dusted with powdered sugar, served in a cast-iron skillet.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An impressive, puffy oven pancake with caramelized apples, perfect for a simple yet elegant brunch.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter
  • 2 large apples, peeled, cored, and thinly sliced
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
  2. In a blender, combine the flour, milk, eggs, granulated sugar, salt, and 1/4 teaspoon cinnamon. Blend until smooth, about 30 seconds.
  3. In a separate bowl, toss the sliced apples with the brown sugar, 1 teaspoon cinnamon, and nutmeg.
  4. Carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet and swirl until melted and lightly browned.
  5. Pour the batter into the hot skillet. Arrange the seasoned apple slices evenly over the batter.
  6. Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown.
  7. Remove from the oven. Dust generously with powdered sugar and serve immediately with maple syrup.

Notes

  • For extra caramelization, you can briefly sauté the apples with the brown sugar and spices before adding them to the batter.
  • Ensure your oven is fully preheated for the best puff.
  • Serve immediately as the pancake will deflate as it cools.

Nutrition

Find it online: https://dishicious.com/dutch-baby-pancake-with-apples/