Description
A warm, cozy Dutch baby pancake studded with sweet apples and warm cinnamon. It puffs up like a golden cloud with soft, caramelized apples sinking into the custardy center. Perfect for a lazy Sunday or a special brunch.
Ingredients
Scale
- 3 large eggs (room temperature)
- 2/3 cup whole milk (room temperature)
- 2/3 cup all-purpose flour (spooned and leveled)
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 large apple (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and sliced into thin wedges
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- Powdered sugar (for serving)
- Maple syrup (for serving)
- Fresh lemon wedges (for serving)
- Greek yogurt or whipped cream (for serving)
Instructions
- Preheat your oven and skillet. Place your 10-inch cast iron skillet on the middle rack of the oven and preheat to 425°F (220°C). Let the skillet heat up for at least 15 minutes while you prepare the batter.
- Prepare the apple topping. While the oven is heating, peel, core, and slice your apple into thin wedges, about 1/4-inch thick. In a small bowl, toss the apple slices with 1 tablespoon of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of nutmeg if using. Set aside.
- Make the batter. In a medium mixing bowl, crack the 3 room-temperature eggs. Whisk them vigorously for about 30 seconds until they are frothy and light yellow. Add the room-temperature milk and vanilla extract, and whisk again until combined. In a separate small bowl, whisk together the flour, cornstarch, granulated sugar, cinnamon, and salt. Add the dry ingredients to the wet ingredients and whisk gently until just combined. A few small lumps are okay. Do not overmix.
- Cook the apples. Carefully remove the hot skillet from the oven using oven mitts. Place it on a heat-safe surface. Add the 2 tablespoons of butter to the hot skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom evenly. Arrange the apple slices in a single layer in the center of the skillet. Let them cook in the residual heat for about 1 minute, just until they start to soften slightly.
- Pour the batter. Immediately pour the prepared batter directly over the apples in the hot skillet. Do not stir.
- Bake immediately. Place the skillet back into the hot oven immediately. Bake for 18-22 minutes, or until the Dutch baby is puffed up high around the edges and golden brown. The center should be set and no longer jiggly. Do not open the oven door for the first 15 minutes.
- Serve right away. Remove the skillet from the oven using oven mitts. Dust generously with powdered sugar. Drizzle with warm maple syrup if you like. Add a squeeze of fresh lemon juice for brightness. Serve directly from the skillet or slide it onto a plate. Cut into wedges and enjoy immediately while it is still warm and puffy.
Notes
Room temperature ingredients are crucial for a good puff. Preheat the skillet for a full 15 minutes. Do not open the oven door during the first 15 minutes of baking. The pancake will deflate slightly as it cools, which is normal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (1/4 of panc
- Calories: 290
- Sugar: 16
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 2
- Protein: 9
Keywords: Dutch baby, apple cinnamon, pancake, oven pancake, fall breakfast, brunch