Treat yourself to a sweet and unique breakfast bursting with the flavors of apple, cinnamon, and vanilla.
Weekends are much more special if there’s a homemade brunch involved. But when plain pancakes don’t cut it for meeting the sweetest cravings, an apple Dutch baby comes to the rescue. See, this isn’t your everyday brunch dish…this is a light and airy confection brimming with tender apple and warm spices.
The apple Dutch baby is made from a cinnamon- and vanilla-infused batter that’s poured over cooked apple slices. This decadent mix is then baked to perfection in the oven, producing a deliciously puffy, golden-brown masterpiece. It tastes a bit like a pancake, but with a fluffy twist, and those apples at the bottom are browned just right. Kids and adults alike just might drool over this one!
My mom has a special version of this recipe that she got from her mother-in-law many years ago. It calls for the apple slices to be coated in butter and brown sugar before cooking so that they become even richer. She also likes to add half a teaspoon each of cardamom and nutmeg to the batter for a classic “apple pie” flavor. Whether you go with the basic Dutch baby or my mom’s variation, this dish is sure to satisfy your morning sweet tooth.
Is This Apple Dutch Baby Healthy?
Full of carbs and sugar, an apple Dutch baby is an indulgent dish that’s best eaten in moderation. There are, however, a few ways you can adjust the recipe to make it suitable for certain diets. Gluten-free diets can be accommodated by the use of gluten-free flour. Dairy-free folk can enjoy an apple Dutch baby with plant-based milk and butter.
Is This Recipe Dutch?
Although it’s in the name, this recipe isn’t Dutch. Rather, it’s an American dish derived from the German pancake called Pfannkuchen. While the German original is thin and crêpe-like, this American edition is puffy on the outside and custard-like in the center. So, even though American food is sometimes stereotyped as being bland or lacking culture, the Dutch baby pancake proves that assumption wrong. It’s rich in both flavor and history!
How do I store leftovers?
Once cooled to room temperature, an apple Dutch baby can be covered with plastic wrap or transferred to an airtight container. Then you can refrigerate it for 3 to 5 days. I don’t recommend freezing it, as this would ruin its scrumptiously fluffy texture. Reheat the Dutch baby in the oven until heated through.
Serving Suggestions
Top your delectable Dutch baby with a delicate dusting of powdered sugar, extra cinnamon, or a drizzle of maple syrup. Alternatively, top it with Salted Caramel Sauce, Strawberry Whipped Cream, or Applesauce. If it’s part of a big brunch you’re cooking up, I suggest pairing the super-sweet apple Dutch baby with a savory side of Turkey Sausage, Air-Fryer Breakfast Potatoes, or Mashed Potato Pancakes. Regardless of whether you pair it with something sweet or salty, this treat will taste like dessert for breakfast.
Ingredients
- 6 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 1/2 tablespoons unsalted butter
- 1 large apple peeled, cored, and thinly sliced
- Confectioners’ sugar for dusting optional
Instructions
- Preheat oven to 425°F. In a blender, pulse together eggs, milk, flour, sugar, vanilla extract, cinnamon, and salt until smooth. Set aside.
- In a 12-inch oven-safe skillet over medium heat, melt butter. Add sliced apples and cook until softened, about 5 minutes.
- Pour the batter over the apples in the skillet. Transfer the skillet to the preheated oven and bake for 20 minutes until puffed and golden brown.
- Carefully remove the skillet from the oven. Dust with confectioners’ sugar if desired. Slice and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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