Go Back

Apple Dutch Baby Pancake

This apple dutch baby pancake made with a few simple ingredients is the perfect impressive, yet lazy brunch recipe for fall!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack


  • 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.
Keyword apple dutch baby pancake, dutch baby pancake, german apple pancake