Apple Cinnamon Dutch Baby Pancake

If you're looking to elevate your breakfast or brunch game, look no further than the Dutch Baby pancake—a delightful dish that combines the comforts of a pancake with the elegance of a soufflé. Originating from Germany and popularized in the United States, Dutch Baby pancakes are known for their impressive puff and soft, airy texture. Unlike traditional pancakes cooked on a griddle, Dutch Babies are baked in the oven, allowing them to rise spectacularly and develop a golden-brown crust. This unique cooking method results in a pancake that is both dramatic and delicious, making it a perfect centerpiece for any brunch table.

Elevate your breakfast with this Heavenly Apple Cinnamon Dutch Baby Pancake! This delightful twist on a classic combines the airy texture of a soufflé with warm, caramelized apples and the comforting spice of cinnamon. Baked to golden perfection, it's not just a feast for the eyes, but also for the taste buds. Perfect for family brunches or special gatherings, this easy recipe will impress your guests and make mornings feel extra special. Discover how to create this memorable dish and enjoy delicious moments around the table.

Print Recipe Pin Recipe

Ingredients

3 medium apples (Honeycrisp or Granny Smith), peeled, cored, and thinly sliced

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

¼ cup brown sugar (packed)

3 large eggs

1 cup milk (whole or 2%)

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

Powdered sugar, for serving

Maple syrup, for drizzling (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Place a cast-iron skillet or an oven-safe frying pan in the oven to heat.

Sauté the Apples: In a medium skillet over medium heat, melt the butter. Add the sliced apples, cinnamon, and brown sugar. Cook for about 5-7 minutes, stirring occasionally until the apples are slightly softened and caramelized. Remove from heat and set aside.

Prepare the Batter: In a large bowl, whisk together the eggs, milk, and vanilla extract until well combined. Gradually add in the flour and salt, whisking until the batter is smooth and free of lumps.

Combine Apples and Batter: Once the skillet or frying pan is hot, carefully remove it from the oven (use oven mitts!). Pour the sautéed apple mixture evenly in the skillet, then gently pour the batter over the apples.

Bake the Dutch Baby: Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown on the edges.

Serve: Once done, carefully take the skillet out of the oven. The Dutch baby will deflate slightly as it cools. Dust with powdered sugar and serve warm, drizzling with maple syrup if desired.

Enjoy: Slice into wedges and enjoy your delicious Apple Cinnamon Dutch Baby Pancake with family and friends!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4