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Dutch Baby Pancake with Apples

A golden brown Dutch baby pancake with apples, dusted with powdered sugar, served in a cast iron skillet.
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A puffy, impressive oven pancake with caramelized apples, perfect for a weekend brunch or fall breakfast.

Ingredients

Scale
  • 1 tablespoon butter
  • 2 apples, peeled, cored, and sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1 1/4 cups milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat up.
  2. In a separate pan, melt the butter over medium heat. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender and caramelized, about 8-10 minutes. Set aside.
  3. In a blender, combine the eggs, milk, flour, salt, and granulated sugar. Blend until smooth, about 30 seconds.
  4. Carefully remove the hot skillet from the oven. Pour the batter into the skillet.
  5. Arrange the caramelized apples over the batter.
  6. Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
  7. Remove from oven. Dust with powdered sugar and serve immediately with maple syrup.

Notes

  • For a richer flavor, you can add a pinch of nutmeg to the apples while they caramelize.
  • Ensure your oven is fully preheated for the best puff.
  • This recipe is a great alternative to traditional meal planning for a special weekend treat.

Nutrition

Find it online: https://delicerecipe.com/dutch-baby-pancake-with-apples/