Forget standing over a hot griddle flipping pancakes—this fluffy baked apple pancake (often called a Dutch Baby) is a show-stopping breakfast that requires almost no effort. It combines a simple egg batter with warm, caramelized apples, all baked in one pan. As it cooks, the edges dramatically puff up and turn golden brown, creating a tender, cozy cradle for the sweet, spiced fruit.
This recipe is the perfect blend of ease and elegance. The oven does all the heavy lifting, making it an ideal choice for a lazy weekend brunch or a holiday morning when you need something impressive but low-fuss. The warm cinnamon apples and the light, crispy pancake texture make for a truly irresistible and satisfying meal that will wow your family every time.
Why You’ll Love This Recipe
- The Ultimate “Wow Factor”: The dramatic rise and golden edges make this a beautiful and impressive dish right out of the oven.
- Minimal Morning Work: Quick batter prep and one-pan cooking mean you can relax while your breakfast bakes.
- Warm, Comforting Flavor: The apples caramelize in butter and brown sugar, infusing the entire pancake with warm fall spices.
- Perfect Texture: It has a light, crispy edge and a soft, tender, custard-like center that holds the delicious fruit.
- One-Pan Cleanup: Everything bakes and serves in the same pan, cutting down significantly on dish duty.
Ingredients
For the Apple Base
- 4 tbsp (60 g) unsalted butter
- 2 medium apples (Honeycrisp, Fuji, or Gala), cored, peeled, and thinly sliced
- 2 tbsp (25 g) light brown sugar, packed
- 1/2 tsp ground cinnamon
For the Batter
- 3 large eggs
- 1/2 cup (120 ml) whole milk (or dairy-free milk)
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp vanilla extract
- Pinch of ground nutmeg
- Pinch of salt
Equipment
- 10-inch (25 cm) cast-iron skillet or heavy oven-safe skillet
- Blender or whisk
- Mixing bowl
- Knife and cutting board
Step-by-Step Instructions
- Preheat Oven and Skillet: Place the cast-iron skillet into the oven and preheat the oven to 425°F (220°C). The skillet needs to be very hot to help the pancake puff up dramatically.
- Cook the Apples: While the oven and skillet are heating, melt the butter in a small saucepan over medium heat. Add the sliced apples, brown sugar, and cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples are tender-crisp and the sugar has melted into a light caramel glaze. Set aside.
- Make the Batter: In a blender (fastest method) or a large bowl with a whisk, combine the eggs, milk, flour, granulated sugar, vanilla extract, nutmeg, and salt. Blend or whisk until the batter is completely smooth and no lumps of flour remain.
- Assemble and Bake: Carefully remove the hot skillet from the oven (use oven mitts!). Add the apple base to the center of the hot skillet. Pour the batter evenly over and around the apples.
- Bake: Immediately return the skillet to the oven. Bake for 15–20 minutes. Do not open the oven door during this time! The pancake is done when the edges are tall, puffy, and golden brown, and the center is set.
- Serve: Remove from the oven. The pancake will deflate quickly, which is normal. Slice into wedges, dust generously with powdered sugar, and serve immediately.
Substitutions and Variations
- Fruit: Substitute the apples with thinly sliced pears, a cup of berries (stirred into the batter), or sliced peaches. If using very soft fruit, skip the stovetop cooking and just sprinkle them into the batter before baking.
- Spices: Try adding a pinch of allspice or cardamom to the batter for a warmer, deeper flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. The rise might be slightly different but should still work beautifully.
- Dairy-Free: Substitute the whole milk with a creamy plant-based milk like oat milk or cashew milk. Substitute the butter with vegan butter sticks or coconut oil.
Pro Tips and Common Mistakes to Avoid
- The Hot Pan is Crucial: The extreme heat hitting the cold batter is what creates the steam that forces the pancake to rise dramatically. Preheating the pan in the oven is the most important step!
- Don’t Open the Oven Door: Treat the baking pancake like a soufflé. Opening the oven door will let the heat out and cause the steam to escape, resulting in a flat, dense pancake.
- Blend for Best Results: Using a blender is the quickest and best way to get a smooth batter without overmixing. Overmixing the flour activates the gluten, resulting in a tough pancake.
- Serve Fast: Baked pancakes deflate quickly after being removed from the oven. Have your toppings and silverware ready to go when the timer rings!
Storage, Make-Ahead, and Reheating
- Make-Ahead (Batter): The batter can be made up to 1 day in advance and stored in an airtight container in the refrigerator. Whisk it well before pouring it into the hot pan.
- Make-Ahead (Apples): The cooked apple topping can be prepared up to 2 days in advance. Gently reheat it in the microwave or a small saucepan before adding it to the skillet.
- Storage (Leftovers): Baked apple pancake is always best fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the crispy texture will be lost.
- Reheating: Reheat leftovers in a 350°F (175°C) oven for 5–8 minutes to warm them through. Avoid the microwave, which will make them soggy.
Serving Suggestions
The caramelized apples provide all the moisture and sweetness you need, but a light dusting of powdered sugar is a must for presentation. Serve with a squeeze of fresh lemon juice (the tartness cuts the richness beautifully) or a dollop of freshly whipped cream.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1/4 of the pancake
- Calories: 360 kcal
- Protein: 10 g
- Fat: 18 g
- Carbohydrates: 40 g
Note: These are approximations and can vary based on the size of the eggs and the amount of sugar added.
FAQs
Q: Why didn’t my pancake puff up?
A: The most common reason is that the skillet was not hot enough, or the oven door was opened during baking. The dramatic rise requires extreme heat and trapped steam. Make sure your oven is fully preheated and the skillet sits inside for at least 15 minutes before use.
Q: Can I use cold milk for the batter?
A: Yes, you can. Unlike yeast breads, a cooler batter actually helps the pancake achieve a higher puff when it hits the hot pan. You can also use room-temperature ingredients.
Q: How is this different from a regular pancake?
A: A regular pancake uses a chemical leavener (baking powder) and is cooked on a griddle. This “baked pancake” relies on the intense heat of the oven and the steam from the eggs and milk to rapidly expand, creating a large, hollow, and crispy edge.
Q: Can I substitute some of the flour with whole wheat flour?
A: For the best rise, it’s best to stick with all-purpose flour. If you want to use whole wheat flour, substitute no more than half (1/4 cup) of the all-purpose flour.
Q: Can I make the batter with water instead of milk?
A: Milk is essential for both flavor and richness. Substituting with water will result in a less flavorful and less tender pancake. Whole milk gives the best puff and the richest flavor.
Baked Apple Pancake
Equipment
- 10-inch cast iron skillet Or heavy oven-safe skillet
- Blender or whisk
- Mixing bowl
- Knife and cutting board
Ingredients
- 4 tbsp (60 g) unsalted butter
- 2 medium apples (Honeycrisp, Fuji, or Gala), cored, peeled, thinly sliced
- 2 tbsp (25 g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 3 large eggs
- 1/2 cup (120 ml) whole milk (or dairy-free milk)
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp vanilla extract
- Pinch ground nutmeg
- Pinch salt
Instructions
- Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C). The skillet must be very hot for the pancake to puff.
- In a saucepan, melt butter. Add sliced apples, brown sugar, and cinnamon. Cook 5–7 minutes until tender-crisp and caramelized. Set aside.
- Blend or whisk eggs, milk, flour, sugar, vanilla, nutmeg, and salt until smooth with no lumps.
- Carefully remove hot skillet. Add apple base, then pour batter evenly over apples.
- Bake 15–20 minutes without opening oven. Pancake is ready when edges are tall, puffy, and golden brown.
- Remove from oven. Slice into wedges, dust with powdered sugar, and serve immediately with lemon or whipped cream.
