This Apple Dutch Baby Pancake is such a simple batter to make. With this version, fresh apples are sliced, sauteed in butter, brown sugar and cinnamon– plus an optional extra ingredient (in the printable recipe card). These are perfect for a fall breakfast or brunch.
Dutch Baby Pancakes are not an authentic German nor Dutch dish. They are an Americanized version of original German Pancakes, first served in the States in the early 1900s at Manca’s– a diner in Seattle that eventually closed in the 1950s. It is believed that the “Dutch” is derived from “Deutsch” (German). Either way, Dutch Babies are delicious, easy to make and so versatile.
I’ve made many Dutch Babies, over the years. The basic recipe from America’s Test Kitchen “Cook It Cast Iron” is my favorite recipe, by far!
Dutch Baby Pancakes, in a way, is a cross between a popover and a soufflé. Baked at 450F, the pancake puffs up beautifully, then quickly deflates, once removed from the oven. Traditionally, a squeeze of fresh lemon juice and powdered sugar is delicious. The sky’s the limit on what you can add– preserves, lemon curd, Nutella… go for it!
No fancy ingredients are needed for the batter: eggs, milk (see recipe notes), melted butter, vanilla, flour. An unconventional addition of corn starch is added to the flour, and this is what yields a crispy pancake.
My husband presented me with a box of freshly picked apples from our backyard tree. Yes, there will be Apple Pies and homemade apple sauce in our future. But, first, it was time for brunch.
I’ve owned this apple peeler, corer, slicer for years. It takes some fiddling to get used to it, but it does help to speed up the work of doing it manually.
Done!
Exact measurements really aren’t necessary. In a skillet, melted butter, brown sugar, cinnamon, lemon juice is used to gently cook the sliced apples until tender (not mushy). This took about 15 minutes, on low heat. Set aside. My not-so-secret-ingredient I like to add is Boiled Cider. I keep a bottle of this in my fridge. It’s such a versatile ingredient– and you can even stir up a glass of apple cider with this.
The batter has been poured into a preheated 450F slightly oiled cast iron skillet. Bake for about 20 minutes.
The tricky part, as a photographer, is to remove the puffed up Dutch Baby and photograph it before it falls! I promise you, this one was tall and perfect.
TASTING NOTES: The pancakes is surprisingly tender, thin as it is. Truly, a squeeze of lemon juice and dusting of powdered sugar is plenty for me. However, the caramelized apples are a delicious fall topping. Could I have simply added sliced apples into the skillet, and then poured the batter? Yes. However, the melted butter, brown sugar and cinnamon made the apples taste like apple pie. The Boiled Cider really amps up the apple flavor.
How to Make An Apple Dutch Baby Pancake
Equipment
- 1 12" Cast Iron Skillet
Ingredients
For the Dutch Baby Pancake:
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour 5-ounces
- ¼ cup cornstarch 1 ounce
- 2 teaspoons grated lemon zest plus lemon wedges for serving (optional)
- 1 teaspoon Salt
- 3 large eggs
- 1 ¼ cups skim milk see note below
- 1 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- Confectioners’ sugar
For the apple filling:
- 3-4 medium apples peeled, cored and sliced thin (approximately 2 cups)
- 3 Tbsp unsalted butter
- ¼ cup brown sugar
- 2 tsp cinnamon
- pinch salt
- 2 Tbsp Boiled cider concentrate optional; purchased on Amazon.com//not the same as apple cider or juice!
Instructions
For the apples:
- In a skillet, melt the butter. Add the sliced apples, brown sugar, cinnamon and salt. Cook on medium heat, until apples start to bubble. 3-5 minutes.Add the boiled cider (if using) and stir to combine. Cook, on medium low, until the apples are just tender (we like them with just a little bit of "bite" left to them)– about 10-15 minutes. Set aside, and keep warm.
For the Dutch Baby:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Grease 12-inch cast-iron skillet with oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.
- Meanwhile, whisk flour, cornstarch, lemon zest, and salt together in large bowl.
- In a separate bowl, whisk eggs until frothy, then whisk in milk, melted butter, and vanilla until incorporated.
- Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.
- Quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.
- Using potholders, remove skillet from oven.
- Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Dust with sugar and slice into wedges. Serve with lemon wedges.
Notes
Recipe source: Americas Test Kitchen “Cook It In Cast Iron“ for the Dutch Baby, only. Apple filling is my creation. Don’t fret about exact ingredient. I add sugar and cinnamon, to taste.
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