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Apple Dutch Baby

So what exactly is a Dutch Baby? A pancake? A popover? I would argue that it’s both. A puffy pancake, cooked in a skillet, but with a yummy custardy texture (similar to a popover or Yorkshire pudding). Either way, pancake or not, don’t think of this Dutch Baby as just a breakfast food  – it’s perfect for breakfast, lunch or dinner.




Apple Dutch Baby

This Dutch baby is filled with warm apples cooked right into the pancake, with just a hint of sweetness and a touch of cinnamon. And because it’s made in one skillet in the oven, it really is pretty quick and easy to prepare. When I’m craving pancakes, but I don’t feel like standing over a hot stove flipping them individually, a Dutch Baby is just the thing. I love to serve it with a side of crispy bacon for an easy supper.

Apple Dutch Baby




COOK’S TIPS:

  1. Be sure to use a heavy, oven-safe skillet. A 10-inch cast iron pan works perfectly.
  2. Make sure your pan is HOT when you pour in the batter. Do this carefully, so that you don’t burn yourself. And don’t forget the oven mitts!
  3. Serve with your favorite toppings. A Dutch Baby is traditionally topped with powdered sugar and a squeeze of lemon, but I like mine with maple syrup. Use your favorite pancake toppings or be creative!

I hope you enjoy!

My Homemade Roots
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Apple Dutch Baby

Apple Dutch Baby

Yield: 4-5 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • ⅔ cup milk
  • 3 eggs
  • ½ cup + 2 tablespoons flour
  • ½ teaspoon vanilla
  • ½ teaspoon salt
  • Pinch of nutmeg
  • 3 tablespoons butter
  • 2 apples, peeled, and sliced (about ¼-inch thick)
  • ¼ teaspoon cinnamon
  • 1 tablespoon maple syrup

Instructions

  1. Place rack in the middle of oven. Heat oven to 425°F.
  2. Add milk, eggs, flour, vanilla, salt and nutmeg to an electric blender, and blend for 45 seconds, or until smooth. Set batter aside.
  3. In a 10-inch cast iron skillet (or other oven-safe pan), melt butter on stovetop over medium-low heat. Stir in sliced apples and cinnamon, and saute for 8-10 minutes, or until apples are soft (but not mushy). When apples are softened, stir in maple syrup.
  4. Turn off heat, and spread apples evenly over the bottom of the skillet. Immediately, while skillet is still very hot, pour batter over apples (do this carefully so that you don’t splatter and burn yourself).
  5. Place hot skillet into the oven, and bake for 20 minutes, or until the Dutch baby is puffy and golden.
  6. Remove from oven and cool for 5 minutes. Serve with your favorite toppings
Apple Dutch Baby - A Puffy Pancake Baked in the Oven. Perfect for Breakfast, Lunch, or Dinner.

For more great recipes, visit my friends at:

Meal Plan Monday at Julia’s Simply Southern

Weekend Potluck at The Country Cook

3 Comments

  • Miz Helen
    February 27, 2019 at 3:45 am

    This is a beautiful Apple Dutch Baby, it looks so good! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday.
    Miz Helen

    Reply
    • Melissa
      March 1, 2019 at 3:53 pm

      Thanks, Miz Helen. Have a great weekend!

      Reply
  • […] This Old-Fashioned Buckwheat Pancake recipe makes a batch of the best buckwheat pancakes. If you’re looking to make buckwheat pancakes from scratch, this is the recipe for you. These are hearty pancakes with a more pronounced and slightly nuttier flavor than a typical wheat flour pancake. And because this recipe is for raised pancakes, these pancakes are lighter in texture than a typical buckwheat pancake. I think it’s the best of both worlds. (And if you enjoy pancake recipes like this, also try my recipe for an Apple Dutch Baby.)  […]

    Reply

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