Spiced Apple Dutch Baby Pancake

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

Apple Dutch Baby Pancake

How to Make a Dutch Baby Pancake

A Dutch Baby pancake is a large pancake that’s baked in a skillet inside a hot oven. The sides of the pancake rise tall above the edges of the pan while the center remains tender and eggy. They can be served sweet or savory. This apple version is sweet, but if you are on the lookout for a savory version, we have this savory Dutch baby with a serious amount of ham and cheese baked in. It’s amazing.

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 and is most certainly a must make.

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.

Dutch Baby Pancake with Apples

A Dutch baby is a cross between an eggy pancake and Yorkshire pudding or popovers. Simply pour our 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.

For more apple recipes, try our Homemade Applesauce, Warm Apple and Cabbage Salad, this Creamy Apple Salad with Celery and Fennel, or these amazing Baked Cinnamon Apples!

For more pancake recipes, check out our Easy Pumpkin Pancakes, this Essential Fluffy Pancake Recipe, and these Fluffy Whole Wheat Pancakes.

Spiced Apple Dutch Baby Pancake

  • PREP
  • COOK

This extra-large fluffy Dutch baby 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


  • Make Dutch Baby
  • 1Position 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.

    2Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender.

    3Melt 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
  • 1While 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
  • 1Pile 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving Serving Size Quarter of pancake / Calories 281 / Protein 8 g / Carbohydrate 27 g / Dietary Fiber 2 g / Total Sugars 13 g / Total Fat 16 g / Saturated Fat 9 g / Cholesterol 173 mg / Sodium 214 mg
AUTHOR:  Adam and Joanne Gallagher
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5 comments… Leave a Review
  • Sharon April 29, 2022, 2:23 am

    In the UK we call this batter Yorkshire pudding and it’s equally delicious made with sultanas mixed in.

  • Dottie caul October 3, 2020, 9:53 am

    Excellent. I put the cast iron skillet in oven at 425 while heating. Took out, butter melted well in the pan. Pour better in hot skillet, bake

  • Stephanie May 1, 2018, 8:59 am

    I made your delicious Dutch Baby this morning and oh my goodness, it was amazing! Gloriously puffy and brown for a few minutes, til I topped it with the apples. So pretty I even took a picture of it. This recipe is going to be a keeper. 🙂

  • 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.

  • 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.


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