This Apple Dutch Baby Pancake is like a combination of an apple pie and a tender buttery pancake. There isn’t any flipping or dripping and cleanup is a breeze.
It wasn’t that long ago that I was first introduced to the Dutch Baby Pancake. Amazed was my initial opinion. My opinion of this Apple Dutch Baby Pancake doubles down that opinion.
One of the reasons that I love this pancake is because they are so simple to make and delicious to eat. They’re perfect for breakfast, brunch and in my case breakfast for dinner! Being able to just mix them up and pour them into a pan can’t be easier. I use a large mixing bowl with a spout. I just love the way that they puff up in the oven. They look like they’re a souffle or something difficult…not.
When I eat traditional pancakes I have a tendency to use a 1:1 ratio of syrup to pancake because they’re often dry. That isn’t the case with a Dutch Baby Pancake. Their sweetness comes from the fruit that’s sprinkled over the top before baking. I dusted the Blueberry Dutch Baby Pancake with some powdered sugar when I made it. This Apple version got loaded up with a quick cinnamon-apple topping. That definitely bumped it up over the top.
I love having quick and easy breakfast recipes over the holidays or for overnight guests. This recipe would be so easy to make and would make anyone feel special at your table. The topping can be made in advance to minimalize putting them together when you should be visiting with your guests or drinking mimosas or something important.
Don’t have time to make it now? Pin it for later!
This Apple Dutch Baby Pancake is like a combination of an apple pie and a tender buttery pancake. There isn't any flipping or dripping and cleanup is a breeze.
- 3/4 cup all-purpose flour I use unbleached
- 1/2 cup skim milk Any milk can be used
- 1/4 cup apple juice
- 3 large eggs room temperature
- 6 tbsp unsalted butter
- 1 apple peeled, cored and diced into 1/4" pieces
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1 tbsp sugar
- 2 apples peeled, cored and diced into 1/4" pieces
- 1 tsp lemon juice
- 1/4 cup apple juice
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp corn starch
Preheat oven to 425°F.
In a 2-quart saucepan, add diced apples, lemon juice, and apple juice. Cook until apples begin to soften, about 5 minutes.
In a separate bowl combine cinnamon, brown sugar, and cornstarch. Stir into apples and continue cooking until thickened. Remove from heat and set aside.
In a small bowl combine diced apple, 1 teaspoon of cinnamon and 1 tablespoon of sugar. Stir to combine and set aside.
In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
Melt the butter in a 12" skillet over high heat until foamy. I used a cast iron skillet but use what you have.
Pour batter into the skillet and sprinkle on the apple mixture.
Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
Cut into slices and serve with cinnamon apple topping
I hope you’ll give this Apple Dutch Baby Pancake a try. I think you’ll be hooked like I am.
What is your favorite breakfast meal to make for guests or the holidays? I’d love it if you would share!
Here are a couple more guest ready breakfast ideas that we love!