Baked Apple Pancake
This fluffy baked apple pancake, also known as a Dutch Baby, is a dramatic, puffed-up breakfast that combines caramelized cinnamon apples with a tender, custard-like pancake. The oven does all the work—perfect for a show-stopping weekend brunch or holiday morning.
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.
Notes
Try swapping the apples for pears, berries, or peaches. For a gluten-free option, use a 1-to-1 gluten-free flour blend. For dairy-free, use oat or cashew milk and substitute the butter with coconut oil or vegan butter. Serve fresh from the oven with powdered sugar and lemon juice.