If you’ve never had a dutch baby pancake before, you’re in for a real treat.
They’re insanely easy to make, the ingredients are all blended and then poured into a pan and baked for about 15 minutes. In this Apple Dutch Baby recipe, we add in a delicious apple pie filling inspired topping!
No special methods or pans are needed. It’s light, puffy and fluffy, a cross between a pancake and a crepe with a rich, eggy flavor.
What is an Apple Dutch Baby?
- Also called a German pancake, Dutch babies are a like an American popover that is baked in a large skillet which makes them plate-sized and totally sharable! They’ll quickly become a family favorite food.
- Dutch babies puff up light and airy with a crispy, golden-brown rim and make an impressive-looking breakfast, brunch, or dessert offering!
- The ingredients are blended and poured into a pan, it couldn’t be easier to make.
- For an elegant brunch, serve apple Dutch babies topped with whipped cream and powdered sugar.
Ingredients and Variations
BATTER: Dutch baby batter is thin and light so it cooks up just right in the oven. Whole wheat flour can be used for half of the flour, but the finished product won’t rise as much.
APPLE TOPPING: Homemade apple topping is super easy to make! Red Delicious apples are soft and sweet and Granny smith apples are firmer and tart, choose either or a combination of both!
EXTRAS: Set out small bowls of toppings for guests to top their own Dutch Baby. A drizzle of Chocolate or Caramel Sauce, a spoonful of Fruit Sauce, honey, or Whipped Cream are all delicious ways to dress a Dutch baby! And don’t forget the Cinnamon Sugar.
How to Make Dutch Babies
It’s fun to make this special breakfast!
- Cook apple topping ingredients (except cornstarch & water) in a pan until softened. Add cornstarch & water, cook until the topping is thickened.
- Place all batter ingredients (per recipe below) in a blender & blend until smooth.
- Heat a cast-iron skillet in the oven. Carefully remove skillet, melt butter in the bottom, & swirl it around.
- Pour in the Dutch baby batter & immediately return the skillet to the oven.
- Bake until it’s puffy & golden brown on the edges. Serve with desired toppings.
We love to serve this with fresh fruit salad or fruit kabobs.
Keep leftovers covered in the refrigerator for up to 3 days. Eat them chilled or reheat portions in a dry skillet on the stove or in the microwave.
Breakfast or Dessert?
Did you make this Apple Dutch Baby? Be sure to leave a rating and a comment below!
Apple Dutch Baby
A light and fluffy Dutch Baby is baked until golden & topped with a sweet apple topping!
Melt butter in a medium pan and add all ingredients except for the cornstarch & 1 tablespoon water.
Once apples are softened, (about five minutes) stir in cornstarch and water and cook until thick.
Add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk until smooth).
Set batter aside. Place a 9″ or 10″ skillet in the oven and preheat to 425°F.
When the oven is hot, remove the pan (it will be hot!) and add two tablespoons butter, swirling to melt.
Pour batter into pan and immediately place back in the oven.
Bake for 15-18 minutes until puffed at the edges and golden.
Top with apple topping and serve.
Be sure to preheat the skillet, this is essential to having it cook properly. If you don’t have a cast iron skillet an oven-proof skillet will work.
Top it with the homemade topping in this recipe or use a can of your favorite pie filling or fresh fruit and whipped cream.
Calories: 292, Carbohydrates: 40g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 142mg, Potassium: 195mg, Fiber: 3g, Sugar: 23g, Vitamin A: 529IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Breakfast, Dessert