Dutch Baby Pancake Recipe

Dutch baby pancake in a skillet and it's topped with fried apples.

5 from 1 vote

Dutch Baby Pancake Recipe

This Dutch baby pancake with apples is part popover, part pancake, and baked to golden, puffy perfection. An easy, elegant breakfast or brunch favorite!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Keyword: Dutch baby pancake

Servings: servings

Author: Katerina Petrovska

Ingredients

For the Pancake:

½ cup all-purpose flour
2 tablespoons light brown sugar packed
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 eggs
1 teaspoon canola oil or vegetable oil
½ cup milk
1 tablespoon butter

For the Fried Apples

3 Granny Smith apples peeled, cored, diced
1 teaspoon light brown sugar packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter
powdered sugar

Instructions

Prep. Preheat the oven to 425˚F.
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Set aside.
Mix the wet ingredients. In a mixing bowl, combine the eggs, oil, and milk, and mix on low until combined.
Combine. Gradually add the flour mixture to the egg mixture, and continue to mix on low until well incorporated.
Prepare the skillet. Butter a 10-inch cast iron skillet, and slide it in the oven for 5 minutes, or until hot.
Bake the pancake. Remove the skillet from the oven, pour in the batter, and put it back in the oven for 10 minutes. Then, reduce the heat to 350˚F and continue to bake for another 8 to 10 minutes or until the edges are lightly browned.
In the meantime, prepare the 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.
Finish and serve. Remove the Dutch baby pancake from the oven, spoon the fried apples over the entire pancake, and dust with powdered sugar. Serve.

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