Description
A cozy, budget-friendly Dutch baby pancake with caramelized apples and cinnamon, ready in under 30 minutes. Perfect for busy weeknights, this recipe yields a stunning, puffy golden pancake that feels fancy but is incredibly easy to make.
Ingredients
Scale
- 4 tablespoons (60g) unsalted butter, divided
- 3 large eggs, room temperature
- ½ cup (120ml) milk (whole, 2%, or skim)
- ¾ cup (95g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- ¼ teaspoon salt, divided
- 2 medium Granny Smith apples, peeled and diced (about 300g)
- 1 teaspoon ground cinnamon
- 1 tablespoon (15g) butter (optional, for sautéing apples)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 425°F (220°C) with the rack in the upper-middle position.
- Melt 4 tablespoons of butter in a 9 or 10-inch oven-safe skillet (cast iron recommended) in the oven for 2-3 minutes until bubbling. Remove carefully using oven mitts.
- While the butter melts, peel and dice apples into ½-inch cubes. Toss with cinnamon and a tiny pinch of salt.
- In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend on high for 20-30 seconds until smooth. The batter should be thin like heavy cream.
- Swirl the hot skillet to coat the bottom and sides with the melted butter. Pour in the batter; it should sizzle.
- Spoon the cinnamon-apple mixture evenly over the top of the batter. Do not stir.
- Return skillet to the oven and bake for 15-17 minutes. Do not open the oven door for the first 12 minutes.
- Remove when edges are puffed, golden brown, and crispy, and the center is set.
- Serve immediately, dusting with powdered sugar if desired. Slice into wedges.
Notes
The skillet must be very hot when the batter is added to create steam for the puff. Do not open the oven door during the first 12 minutes of baking or the Dutch baby may collapse. Fresh apples are recommended over frozen or canned to prevent sogginess. For a richer finish, rub a cold cube of butter over the top immediately after removing from the oven.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 18
- Sodium: 180
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: Dutch baby, apple cinnamon pancake, fall recipes, weeknight dinner, breakfast for dinner, easy baking, budget-friendly meals