Easy Apple Dutch Baby Pancake

How to make the best tall, fluffy Dutch baby pancakes with tender apples. Jump to the Apple Dutch Baby Pancake Recipe or read on to see our tips for making it.

Apple Dutch Baby Pancake Recipe

If you are wondering what is a Dutch Baby? It’s a large pancake that’s baked in a skillet in a hot oven. The sides of the pancake rise tall above the edges of the pan while the center remains tender and eggy.

Flour, milk, eggs, and a touch of sugar make up the batter. Then we lace it with ground cinnamon and cardamom. When baked, we spoon warm spiced apples on top. This apple Dutch baby recipe doubles as breakfast or dessert. A must make.

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How to Make a Dutch Baby Pancake

When we first tried making a Dutch baby pancake, we were floored at how easy it was. Less than five minutes of whisking, pour into a skillet, and bake in a hot oven until puffed.

How to Make a Dutch Baby Pancake with Apples

A Dutch baby is a cross between an eggy pancake and Yorkshire pudding or popovers. Pour batter into a hot skillet with melted butter then slide it into a 425 degree oven. This is when the magic happens. Since the oven is so hot, the batter puffs up high around the edges.

Pour the batter into a hot skillet with melted butter.

When it’s baked, the possibilities are endless when it comes to toppings. We add cinnamon and cardamom to the batter. Then, in the time it takes to bake, we cook apple slices in butter and more spices until tender.

Cooked spices apples with cinnamon and cardamom.

Pile the apples in the middle of the Dutch baby. Then serve family-style with a squeeze of fresh lemon and a dusting of powdered sugar.

 

Easy Apple Dutch Baby Pancake Recipe

  • PREP
  • COOK
  • TOTAL

This extra-large fluffy pancake doubles as breakfast or dessert. It’s best served family-style piled high with butter cooked and spiced apples. The trio of cinnamon, cardamom, and apples is one of our favorites. If you do not have cardamom, substitute with a touch more cinnamon or add pinch of fresh grated nutmeg.

Since ovens can vary slightly in temperature, it’s a good idea to check the Dutch baby after 15 minutes of baking. If the sides are puffed and beginning to turn brown, you might want to reduce the oven to 300 degrees a few minutes earlier. We like the tips of the sides to be a dark brown, but not burned.

Makes 3 to 4 servings

You Will Need

Dutch Baby

3 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup (120 ml) milk

1 teaspoon sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3 tablespoons butter

2 lemon wedges

Powdered sugar for topping

Apple Topping

2 medium apples, cored and thinly sliced

1 tablespoon butter

2 teaspoons sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

Directions

  • Make Dutch Baby
  • Position an oven rack in the lower third of the oven with ample room above it for the pancake to rise above the skillet. Heat oven to 425 degrees F.

    Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender.

    Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Slide into the oven and bake until puffed and golden, about 16 to 20 minutes. Turn the oven temperature down to 300 degrees F and cook for an extra 5 minutes so that it sets completely.

    • Make Apple Topping
    • While the Dutch baby cooks, melt butter in a wide skillet over medium heat. Toss in the apples, sugar, cinnamon, and cardamom. Cook, tossing them around the pan, until desired softness. We cook 5 to 8 minutes until the apples are tender, but still have a crunch.

      • To Finish
      • Pile the apples in the middle of the Dutch baby. Then serve family-style with a squeeze of fresh lemon and a dusting of powdered sugar.

Adam and Joanne's Tips

  • Cardamom can be substituted with a pinch of fresh ground nutmeg.
  • The base recipe has been inspired and adapted from Florence Fabricant’s recipe via the NY Times.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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2 comments… Leave a Comment
  • Melany December 9, 2016, 5:06 pm

    Oh my goodness, you have to add salt. AND as in Yorkshire pudding it must sit for a half an hour before baking. One last blend right before adding to pan. Room temperature ingredients are best.

    Reply
  • Luise Erdmann December 9, 2016, 5:05 pm

    Great recipe. Despite the credit given to Florence Fabricant’s recipe, I suspect the real credit should go to Craig Claiborne, who introduced us to David Eyre’s Pancake in 1966. It was one of the favorite recipes of that year.

    Reply

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