Go Back
Easy Apple Cinnamon Dutch Baby Pancake Recipe

Easy Apple Cinnamon Dutch Baby Pancake

A lightly sweetened, egg-rich oven pancake baked over buttery cinnamon apples until puffed, golden, and tender in the center. Finish it with confectioners’ sugar and maple syrup for an inviting breakfast or brunch dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cinnamon Apples
  • 2 medium Medium apples, peeled or unpeeled, cored, and thinly sliced
  • 1 tablespoon Unsalted butter
  • 1 tablespoon Packed light brown sugar
  • 1/2 teaspoon Ground cinnamon
Dutch Baby Batter
  • 1 cup All-purpose flour
  • 1 cup Whole milk
  • 4 large Large eggs
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine salt
For Serving
  • as needed Confectioners’ sugar
  • optional Maple syrup, whipped cream, or extra cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 425°F and place a 10-inch ovenproof skillet, preferably cast iron, inside while the oven heats.
  2. Melt 1 tablespoon of butter in a separate skillet over medium heat. Add the sliced apples, brown sugar, and cinnamon, then cook for 4–6 minutes, stirring occasionally, until the apples begin to soften but still hold their shape.
  3. Whisk the flour, milk, eggs, granulated sugar, vanilla, and salt until smooth. A blender may be used for an especially smooth, airy batter, but avoid overmixing after the flour is incorporated.
  4. Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon butter and swirl it across the bottom and sides.
  5. Arrange the warm apples in the skillet and immediately pour the batter over them. Place the skillet back in the oven without stirring.
  6. Bake for 15–20 minutes, until the pancake is puffed, browned at the edges, and set in the center. Dust with confectioners’ sugar and serve immediately.

Notes

The batter may rest for 5–10 minutes, but this is optional. Room-temperature eggs and milk help create a light texture. The Dutch baby naturally deflates within minutes of leaving the oven, so serve it right away. It yields 4 light servings or 2–3 larger portions.