Description

A foolproof, one-bowl Dutch baby pancake that puffs up dramatically in the oven. This fall-inspired recipe features spiced apples and requires minimal active prep time, making it perfect for impressing family without the stress.

Ingredients

Scale

3 large eggs (room temperature)
½ cup (65g) all-purpose flour
¾ cup (180ml) milk (whole milk recommended)
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon sugar
¼ teaspoon salt
2 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
1 tablespoon butter (for greasing skillet)
1 teaspoon ground cinnamon
1 teaspoon sugar (optional, for tart apples)
Powdered sugar (for serving, optional)

Instructions

Preheat oven to 400°F (200°C).
Peel and slice apples into thin wedges (about ¼-inch thick). Toss with 1 tablespoon melted butter and cinnamon. Set aside.
In a blender, combine eggs, flour, milk, 3 tablespoons melted butter, vanilla, 1 tablespoon sugar, and salt. Blend on high for 20-30 seconds until smooth and frothy. (Alternatively, whisk vigorously by hand for 2 minutes).
Place a 10-inch oven-safe skillet (preferably cast iron) in the oven while it preheats.
When the oven reaches 400°F, carefully remove the hot skillet. Add 1 tablespoon butter to the hot pan and swirl to coat the bottom and sides.
Pour the batter into the hot skillet; it should sizzle. Immediately scatter the spiced apple slices over the batter in a single layer.
Slide the skillet back into the oven and bake for 20-25 minutes. Do not open the oven door for the first 15 minutes.
The Dutch baby is done when the edges are deep golden brown and puffed, and the center is set. The apples should be tender.
Remove from oven and dust with powdered sugar if desired. Serve immediately while hot.

Notes

The Dutch baby will deflate as it cools, which is normal. It can be stored in the fridge for up to 2 days and reheated in a toaster oven or microwave. Do not freeze, as the texture may become rubbery. Ensure the skillet is hot before adding batter for maximum puff. Slice apples thinly to ensure they cook through.

Prep Time: 8 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1/4 of the Dutch Bab
Calories: 320
Sugar: 18
Sodium: 250
Fat: 16
Saturated Fat: 8
Carbohydrates: 35
Fiber: 3
Protein: 8

Keywords: Dutch baby, apple cinnamon pancake, fall breakfast, easy brunch recipe, oven pancake, cast iron breakfast