Apple Cinnamon Dutch Baby Pancake

4 Servings
35 min

As I have mentioned before, my family loves Dutch baby pancakes. The way it soufflés in the oven and puffs up, makes it so inviting and special. Since I had an abundance of apples this fall, I came up with an apple version that was just perfect for the season.

I prefer to sauté the apples first in some butter and cinnamon and get them cooked down a little before I pour the batter in. I have a thing with partially cooked apples, they just have this styrofoam texture that I don’t love. After that, it all comes together very easily and it’s a real show stopper with little effort.

Apple Cinnamon Dutch Baby Pancake
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Apple mixture
  • 3-4 large apples, cored and sliced thin
  • 2 tbsps butter
  • 2 tsps cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
Pancake batter
  • 5 tbsps butter
  • 3/4 cup all purpose flour
  • 3/4 cup milk, whole or 2%
  • 3 large eggs
  • 1/2 tsp salt

  • Maple surup
  • icing sugar
Preheat oven to 425.
In a 12” oven safe skillet or cast iron pan, heat over medium high heat. Add in the butter, apples and spices. Sauté for 5 minutes until soften.
Using the same pan, add in the butter and allow to melt. Swirl the butter around the pan so that touches all sides and up the sides of the pan.
In a blender, add in the flour, milk, eggs and salt. Blend until combined.
Pour the batter into the pan with the apples and butter. Bake for 20-22 minutes until puffed up starting to brown on the edges.
Remove from oven and dust with icing sugar. Serve with maple syrup.