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?
- Warm Apple Pie Bread – with a streusel topping
- Nutella Stuffed French Toast – a kid favorite
- Homemade Cinnamon Rolls – so soft & sweet
- Strawberry Crepes – the best for brunch
- Bananas Foster French Toast – with caramel banana sauce
Did you make this Apple Dutch Baby? Be sure to leave a rating and a comment below!
Apple Dutch Baby
- 2 tablespoons butter
- 3 eggs
- ½ cup all purpose flour
- ⅓ cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 pinch salt
- 1 tablespoon butter
- 2 apples peeled and sliced
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons water
- 1 tablespoon cornstarch and water each
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I love your recipes and have successfully prepared a number of them. Thank you.
Just a question on the Apple Dutch Baby – under ingredients, should the 1 TBSP cornstarch and water be listed under the “apple topping”, rather than the “Ingredients” which I assume is for the pancake? Can’t wait to try this one!
Thanks, Erika! That is correct, the cornstarch and water are added into the apple topping mixture to help thicken it.
Dutch babies are always so much fun to make and eat. I’ve read that the batter improves in tenderness if it refrigerated a few hours or up to overnight so the gluten can relax.
Thanks for sharing that tip, Mickey! We will have to try it out.