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This apple dutch baby pancake made with a few simple ingredients is the perfect impressive, yet lazy brunch recipe for fall!
I love food that always looks impressive but doesn’t require a lot of effort, especially when it comes to weekend mornings.
Brunch food is a staple here, but I’m not a fan of standing over the stove, and dealing with the dishes after.
This apple dutch baby pancake is the perfect solution.
✔ needs very little prep work
✔ it looks impressive
✔ makes your house smell amazing with the apple and cinammon
✔ perfect excuse to eat cake for breakfast!
Ingredients & Equipment
There are only a few simple baked pancake.
- Apple – I used a golden delicious apple for this recipe, because I find that it cooks down quicker. Feel free to use your favorite variety.
- Butter – Melted butter goes in with the apples and cinnamon, and the rest of the butter goes into the skillet before you pour the pancake batter. I prefer to use unsalted butter for this recipe.
- Eggs – this allows the pancake to rise in the oven, and make it look impressive!
- Milk – helps hydrate the flour, and adds richness the pancake.
- All-purpose flour – I’ve only tested this recipe with all-purpose flour, but feel free to experiment!
- Sugar – adds the right amount of sweetness – a little in the apple mixture, and the rest goes into the pancake batter.
- Vanilla & Cinnamon – These flavors really complement the apple. You can use any of your favorite baking spices here.
- Maple Sryup and Powdered Sugar – These are the perfect garnish for this sweet brunch
- Blender – Using a blender makes this a simple recipe, just throw in all the ingredients and blend them. There’s no leavening agent so whipping the eggs in the blender helps it rise in the oven.
- Cast Iron Skillet – you need a oven-proof skillet that retains heat for this recipe. I love using my Lodge 8-inch cast iron skillet, which makes the perfect portion for 2-3 servings.
How to make an Apple Dutch Baby Pancake
Make the apple mixture
In a small bowl mix together 1 apple, 1 tablespoon sugar, 1 tablespoon melted butter, and cinnamon.
Heat the skillet and bake the apple mixture
Spread the mixture onto a 6-inch oven-safe skillet, such as a cast-iron skillet.Pre-heat oven to 425ºF, and place the skillet into the cold oven.
Blend the batter
To a blender add milk, eggs, flour, sugar, and vanilla. Blend until the mixture is smooth. Let the batter rest for about 10 minutes.
Melt the butter
Once the oven is heated to 425ºF, carefully remove the skillet with the apple mixture. Mix in 2 tbsp butter until completely melted.
Pour the batter
Pour the batter evenly into the skillet.
Bake the Dutch Baby Pancake
Place the skillet back in the oven and bake for 20-25 minutes until dutch baby pancake has risen and is golden brown.
Remove from oven, top with icing sugar and maple syrup. Let it cool for a few minutes. Pancake will deflate. Serve in the skillet or remove it and place it on a large plate. Cut into wedges and serve.
Tips for Dutch Baby Pancake
- Use a heavy skillet that is oven proof, and retains heat. A cast iron skillet is perfect for this recipe.
- The oven and the skillet should both be very hot for the dutch baby pancake to rise.
- Add the apple, melted butter, sugar and cinnamon ahead of time; the apple will take longer to cook than the rest of the pancake.
Apple Dutch Baby Pancake
- ½ cup all-purpose flour
- ½ cup milk 2%
- 2 eggs
- 3 tbsp sugar divided, 2 tbsp in batter, and 1 tbsp in apple mixture
- 1 tsp vanilla
- 2 tbsp butter divided – 1 tbsp melted, 2 tbsp cold/room temperature
- 1 apple cored and diced
- 1 tsp cinnamon
- Maple syrup for garnish
- Powdered sugar for garnish
- Apple Mixture: In a small bowl mix together 1 apple, 1 tablespoon sugar, 1 tablespoon melted butter, and cinnamon.
- Bake Apple Mixture and heat skillet: Spread the mixture onto a 6-inch oven-safe skillet, such as a cast-iron skillet.Pre-heat oven to 425ºF, and place the skillet into the cold oven.
- Blend the batter: To a blender add milk, eggs, flour, 2 tbsp of sugar, and vanilla. Blend until the mixture is smooth.
- Melt the butter: Once the oven is heated to 425ºF, carefully remove the skillet with the apple mixture. Mix in 2 tbsp butter until completely melted.
- Add the batter: Pour the batter evenly into the skillet.
- Bake: Place the skillet back in the oven and bake for 20-25 minutes until dutch baby pancake has risen and is golden brown.
- Serve warm: Remove from oven, top with icing sugar and maple syrup.Let it cool for a few minutes. Pancake will deflate.Serve in the skillet or remove it and place it on a large plate.Cut into wedges and serve.