The best weekend breakfast? That would be a fluffy Dutch Baby Pancake with Fried Apples! This sweet, puffy pancake is so easy to make, and it will feed a family!
Easy Dutch Baby Pancake with Apples
Sundays are my favorite days for breakfast because everyone is home. I can get up early, make something extraordinary for our first meal of the day, and everyone will enjoy it. Full tummies equal happy faces. Trust me. If there’s one thing I’ve learned as a mother and a wife, it’s that a fed baby – and husband – makes for a quiet, joyous home.
Last Sunday I was going through ideas; eggs, of course, pancakes, bacon, crepes… Then I remembered that I had not made a Dutch Baby Pancake in over a year! Not sure why. It can be put together in a few minutes, it’s delicious, and it will feed 3 to 4 people.
As I was preparing the batter for the fluffy pancake, I looked at the few Granny Smiths on the counter and, well, pies, pies, pies, was all I could think about. No, I told myself. Not yet. These Granny’s are going into the skillet with some butter and sugar. I need me some sugary fried apples!
And fried apples were exactly what this pancake needed. Traditionally, Dutch Baby is only served with powdered sugar, but tradition-shmadition. Bring on the fried fruit.
Long story short, now you get to enjoy this thick homemade pancake with sweet fried apples on top, too!
What is a Dutch Baby Pancake?
For those that are not familiar with Dutch Baby, it is a pancake that is baked in a buttered skillet, and the edges, as well as the middle of the pancake, rise high. The end result is a delicious, puffy crust. The whole thing tastes kind of like a crepe, but it’s also thick like a pancake!
What exactly goes into a Dutch Baby Pancake? Pretty much the same ingredients that go into regular pancake batter, but with a few additions… here’s the breakdown:
For the Pancake
- Flour: I like to use all-purpose flour. I’ve never done it with gluten free flour, but you could definitely try it.
- Sugar: You’ll need light brown sugar, packed.
- Seasoning/Spices: Use a mixture of salt, cinnamon, and nutmeg.
- Eggs: Eggs will act as a binding agent for your pancake.
- Cooking Oil: I like to use canola oil, but olive oil will work too.
- Milk: Whatever you have in the fridge at the moment is fine. I generally use 2% milk.
- Butter: You can use either salted or unsalted, it doesn’t really matter.
For the Fried Apples
- Apples: Find yourself 3 Granny Smith Apples – peeled, cored, and diced!
- Light Brown Sugar: Packed.
- Spices: Mix together some more cinnamon and nutmeg.
- Butter: Again, salted or unsalted.
- Powdered Sugar: To sprinkle on top of the apples and the pancake!
How to Make a Dutch Baby Pancake
Dutch baby pancakes sound and look fancy, but they’re a breeze to make! You basically just fill a skillet with pancake batter, and then bake it in the oven. Then, top with fried apples, and you’re done! Here’s the step-by-step process:
Preheat the Oven to 425: Then, in a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Set aside.
Mix Wet Ingredients: In a mixing bowl, combine the eggs, oil and milk, and mix on low until combined. Gradually add the flour mixture to the egg mixture, and continue to mix on low until well incorporated.
Bake the Pancake: Butter a 10-inch cast iron skillet, and slide it in the oven for 5 minutes, or until hot. Remove the skillet from the oven, pour in the batter, and put it back in the oven for 10 minutes. Reduce heat to 350 and continue to bake for another 8 to 10 minutes, or until edges are lightly browned.
How to Make Fried Apples
While you’re waiting for the pancake to finish baking, make yourself some fried apples! This is how you do it:
Combine Apples with Spices: In a medium-sized bowl combine the diced apples, brown sugar, cinnamon, and nutmeg.
Fry the Apples: Melt the butter in a skillet over medium-high heat. Add the apple mixture and cook for about 20 minutes, or until tender, stirring frequently. Spoon the fried apples over the entire pancake and dust with powdered sugar.
Tips for Success
How’s that for a breakfast? Almost like eating dessert for breakfast… but not quite. 🙂 Because it’s still a pancake.
Here are some extra tips to help you get the best results with your Dutch baby pancake!
- Make Sure the Batter is Smooth: Get rid of those lumps before baking! You can whisk the batter by hand, or even use an electric mixer if you want to.
- What Pan Can I Use? I recommend using a cast iron skillet to make this pancake, but any oven-safe skillet or baking dish will work.
- Make Ahead Tip: If you want to save a little time in the morning, prepare and whisk the batter ahead of time, and keep it in the fridge overnight.
- Take Your Pictures Immediately: This is a minor tip, but a valid one nonetheless! Dutch baby pancakes deflate pretty quickly, so you’re going to want to document your beautiful pancake soon after it leaves the oven.
There are so many ways to serve up a delicious Dutch baby pancake! Here’s what I like to add on to, and drizzle over mine:
- Fruit: You can add whatever you want! If you don’t feel like frying apples, add some fresh raspberries, strawberries, blueberries, etc.
- Extra Powdered Sugar: Powdered sugar on a Dutch baby pancake is a must whether you have fried apples or not!
- Maple Syrup: Serve up your Dutch baby pancake with some maple syrup, just like you would a regular pancake. Whipped cream is good too, if that’s to your liking.
- Cinnamon: Sprinkle a little cinnamon if you like, along with some powdered sugar.
How to Store and Reheat Leftovers
Leftover Dutch baby pancake can be refrigerated for 3-4 days in the fridge, minus the fried apples. I generally keep leftovers in an airtight container.
To reheat, you can simply microwave a piece or two, or you can warm up the oven and bake your leftovers until they are heated through.
Dutch Baby Pancake with Fried Apples
For the Pancake:
- 1/2 cup all-purpose flour
- 2 tablespoons light brown sugar , packed
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 eggs
- 1 teaspoon Canola Oil
- 1/2 cup milk
- 1 tablespoon butter
For the Fried Apples
- 3 Granny Smith Apples , peeled, cored, diced
- 1 teaspoon light brown sugar , packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- Powdered Sugar
- Preheat the oven to 425.
- In a large bowl, whisk together the ?our, sugar, salt, cinnamon, and nutmeg. Set aside.
- In a mixing bowl, combine the eggs, oil and milk, and mix on low until combined.
- Gradually add the flour mixture to the egg mixture, and continue to mix on low until well incorporated.
- Butter a 10-inch cast iron skillet, and slide it in the oven for 5 minutes, or until hot.
- Remove the skillet from the oven, pour in the batter, and put it back in the oven for 10 minutes.
- Reduce heat to 350 and continue to bake for another 8 to 10 minutes, or until edges are lightly browned.
- In the meantime, prepare the Fried Apples.
- In a medium-sized bowl combine the diced apples, brown sugar, cinnamon, and nutmeg.
- Melt the butter in a skillet over medium-high heat.
- Add the apple mixture and cook for about 20 minutes, or until tender, stirring frequently.
- Spoon the fried apples over the entire pancake and dust with powdered sugar.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Breakfast Ideas
Ready for more simple yet delicious breakfast recipes? Take a look at these ones, then: