Dutch Baby Pancake with Sautéed Apples
on Sep 13, 2019, Updated Oct 04, 2024
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You will not believe how ridiculously easy this beautiful puffed pancake is to make.
It would be completely understandable for a novice baker to look at this gorgeous puffy Dutch baby pancake and think, “No way — no way could I make that.” It looks soufflé-like in its fluffy height and, therefore, intimidating — but no, no, no — truly, if you feel ok about making pancakes or a quick bread, then this is kind of a cross between the two.
This puffy pancake can be served and enjoyed practically whenever the craving arises — and trust me, after trying it once, the craving will arise often. It is a great addition to any brunch spread, and very impressive. I pull out this Dutch baby recipe every fall, and for a group, I like to serve it alongside candied bacon, fruit salad, and pumpkin streusel muffins.
Table of Contents
You will not believe how ridiculously easy this beautiful puffed pancake is to make. Top with the Sautéed apples, or the seasonal fruit of your choice!
Dutch Baby Pancake Batter
The batter is much like pancake batter, and the process of baking it is as if you were making a pan of cornbread. The generous amount of eggs in the batter causes it to puff up when it hits the hot pan and then goes into the hot oven. It’s critical that you preheat the pan with some butter in the oven so that it really activates the rising when the batter hits the pan. (When the batter hits the pan…doesn’t that remind you of another little saying?)
So if you can make pancake batter and pour it into a pan, then you will have this gorgeous puffy pancake with about 8 minutes of active time, about 15 if you want to do the apples too. It takes 20 minutes to bake; then you’re in the German Pancake business.
FAQs
The terms are often used interchangeably. You might also see this dish called a Dutch pancake, a Bismark, a Dutch puff, or even a thick crepe. The use of the name Dutch Baby may have evolved from the German word “Deutsch,” which is the word Germans use to describe their own language/culture.
These pancakes are kind of like a cross between a pancake, a crepe, a Yorkshire Pudding, and a soufflé. Meaning they are a hybrid of many other absolutely delicious batter-based foods.
Apple Dutch Baby Ingredients
For the Pancake:
- Butter – Unsalted good butter works best.
- Eggs – Gives structure and lift.
- Whole milk – Creates a light fluffiness and rich flavor.
- All-purpose flour – Lends to the structure of the pancake.
- Pure vanilla – Adds great flavor to the pancake.
- Salt – Brings out all of the flavors.
- Confectioners’ sugar – A light dusting will add a wonderful subtle sweetness.
- Whipped Cream – Optional, but let’s be honest, whipped cream makes everything better.
For the Sautéed Apples:
- Apples – Any apple will work, such as Granny Smith, Rome, or Empire.
- Brown Sugar – Light or dark brown sugar works and will help create a wonderful caramel flavor.
- Ground cinnamon – Offers warm autumnal flavor.
How to Make a Sautéed Apple Dutch Baby Pancake
- Prepare the cast iron: Place the cast iron skillet with two tablespoons of butter in the oven as it preheats.
- Make the pancake: Mix together the eggs, milk, flour, vanilla, and salt. Pour the batter into the hot skillet and immediately bake for 20 minutes.
- Sauté the apples: Melt the butter in a skillet on the stovetop and add the apples, brown sugar, and cinnamon. Mix until tender and glazed.
- Finish: Top the pancake with the apple mixture, confectioners sugar, and whipped cream, and enjoy!
Variations
Switch out the apples for whatever seasonal fruit you have on hand or think would be delicious. It’s a great way to make something special about whatever is available to you.
- Autumn: Sautéed apples, or maybe sautéed pears (pick firm ones so they will hold their shape while cooking)
- Winter: Sliced banana or something tropical like sliced mango or papaya
- Spring: Sliced strawberries
- Summer: Sliced peaches, apricots, nectarines or plums (quickly sautéed or fresh), or piles of fresh berries. Try raspberries, blackberries, blueberries, or something more unusual like sweet-tart golden berries.
A finishing snowfall of confectioners’ sugar is always a good option — put it into a small sieve and shake it generously over the top after you’ve piled on the fruit. A billowy pile of whipped cream in addition to or instead of the confectioners’ sugar would not be unwelcome either, and then you definitely could serve this up as a dessert vs. a breakfast treat.
Storage
You can make the batter a day ahead of time and store it in the fridge overnight. Make sure to bring the batter to room temperature before you cook it. Make sure the oven is preheated and the pan is hot with the melted butter before adding the room-temperature batter to the pan.
The Dutch baby is best eaten right out of the oven, but you can wrap leftovers and store them in the fridge for 1 to 2 days.
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Dutch Baby Pancake with Sauteed Apples
Ingredients
- 4 tablespoons unsalted butter (divided)
- 4 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- 1 teaspoon pure vanilla
- ¼ teaspoon kosher salt
- 2 firm apples (such as Granny Smith, Rome, or Empire; peeled and sliced)
- 1 tablespoon light or dark brown sugar
- ½ teaspoon ground cinnamon
- 2 to 3 tablespoons confectioners’ sugar
- 1 Whipped Cream (optional)
Instructions
- Preheat the oven to 425 F. Place a 12-inch (or 14-inch) cast iron pan into the oven as the oven preheats, with 2 tablespoons of butter in the pan, and allow it to melt; watch that the butter doesn’t get brown.
- In a large bowl, whisk together the eggs, milk, flour, vanilla, and salt until smooth. (You can also use a blender or hand mixer for this if you prefer).
- Remove the pan from the oven, and swirl so the butter coats the bottom of the pan. Pour in the batter, and return the pan to the preheated oven. Baked until puffed and golden brown, about 20 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet. Add the apples and sprinkle over the brown sugar and cinnamon. Sauté until tender and glazed with the brown sugar and butter, about 8 minutes.
- Remove the pancake from the oven and immediately spoon the apples and any sauce in the pan over the hot pancake. Dust the whole thing with the confectioners’ sugar and cut into wedges. Serve right away, with the whipped cream if desired.
If I don’t have a cast iron pan – what would you recommend and does the cooking time chang?
use the heaviest ovenproof pan you have and the cooking time might be a touch shorter, but probably about the same time.
Super easy and so good Katie! Like Jana, I too sautee the apples, cinnamon and brown sugar in the butter first. One-pan to wash instead of two! But either way, who could resist?
This was easy and delicious!
I’ve used both a 10 inch cast iron and a 12 inch Calphalon pan for this recipe with great success. This is known as the big pancake around here, a must have breakfast for school holidays.
I’ve made this for years but sautee the apples in butter on the bottom of the pan, then add the milk/flour/eggs etc. mixture and bake it. We top ours with lemon juice and powdered sugar……Apple Dutch Baby is one of our favorites.
like an upside down apple baby! sounds delicious.
It is a major flaw that this recipe does not provide the pan size! I used a 12 inch and the crust bubbled up Too much and way too high. Would probably be better in a 14 inch.
That’s so odd – I used a 12-inch and it was fine.
Hello…The recipe looks fantastic. What size castiron pan did you use?
10 or 12″ ? Thanks and have a fantastic day.
12-inch! But I think a 10 inch would work, but maybe add a few more minutes?