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.

Apple Dutch Baby in a pan with whipped cream

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 to make Dutch Apple Baby with labels

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.

Steps for making an apple dutch baby

How to Make Dutch Babies

It’s fun to make this special breakfast!

  1. Cook apple topping ingredients (except cornstarch & water) in a pan until softened. Add cornstarch & water, cook until the topping is thickened.
  2. Place all batter ingredients (per recipe below) in a blender & blend until smooth.
  3. Heat a cast-iron skillet in the oven. Carefully remove skillet, melt butter in the bottom, & swirl it around.
  4. Pour in the Dutch baby batter & immediately return the skillet to the oven.
  5. Bake until it’s puffy & golden brown on the edges. Serve with desired toppings.

apples, cinnamon, and sugar in a pan for Apple Dutch Baby

We love to serve this with fresh fruit salad or fruit kabobs.

Storing Leftovers

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 in a pan with whipped cream
5 from 4 votes↑ Click stars to rate now!
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Apple Dutch Baby

A light and fluffy Dutch Baby is baked until golden & topped with a sweet apple topping!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
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  • 2 tablespoons butter
  • 3 eggs
  • ½ cup all purpose flour
  • cup milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 pinch salt

Apple Topping

  • 1 tablespoon butter
  • 2 apples peeled and sliced
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons water
  • 1 tablespoon cornstarch and water each


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.

Dutch Baby

  • 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.


A dutch baby will rise in the oven and fall once removed, this is expected!
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.
5 from 4 votes

Nutrition Information

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
Cuisine American
Apple Dutch Baby in a pan with a title
plated Apple Dutch Baby with writing
cooked Apple Dutch Baby with a title


Apple Dutch Baby in the pan and plated with writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. 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!

    1. Thanks, Erika! That is correct, the cornstarch and water are added into the apple topping mixture to help thicken it.

  2. 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.