Description
A cozy and fluffy Dutch baby pancake infused with apple and cinnamon, perfect for easy and comforting mornings.
Ingredients
Scale
- 3 large eggs, room temperature
- 2/3 cup (85g) all-purpose flour
- 2/3 cup (160ml) whole milk, room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 medium tart apples (such as Granny Smith), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- A squeeze of fresh lemon juice
- Powdered sugar, for dusting (optional)
- Maple syrup or honey, for serving
Instructions
- Preheat your oven to 425°F (220°C) and place a 10 to 12-inch cast-iron skillet inside to heat for about 10 minutes.
- Melt 2 tablespoons of butter in a small skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and a splash of lemon juice. Sauté gently for 5-7 minutes until tender but still slightly firm. Set aside.
- In a medium bowl, whisk 3 large eggs until frothy. Add flour, milk, sugar, vanilla extract, cinnamon, and salt. Whisk until smooth and slightly airy without overmixing.
- Carefully remove the hot skillet from the oven, add 1 tablespoon of butter and swirl to coat the bottom and sides. Immediately pour in the batter; it should sizzle and start to puff around the edges.
- Spoon the sautéed apples evenly over the batter without stirring.
- Return the skillet to the oven and bake for 15-18 minutes until puffed and golden brown with a set but tender center.
- Remove from oven, dust with powdered sugar if desired, and serve immediately with maple syrup or honey.
Notes
Use room temperature eggs and milk for better mixing. Ensure the skillet is very hot before pouring batter to achieve the signature puff. Avoid overcrowding apples on the batter to prevent deflation. Do not open the oven door during baking to avoid pancake collapse. Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: About one-quarter of
- Calories: 275
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 34
- Fiber: 3
- Protein: 7
Keywords: Dutch baby, apple cinnamon pancake, cozy breakfast, fluffy pancake, cast iron skillet, easy breakfast, fall recipe