Dutch Baby Pancake with Sauteed Apples

4.72 from 7 votes

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You will not believe how ridiculously easy this beautiful puffed pancake is to make.

Dutch Baby Pancake with Sauteed Apples topped with powdered sugar.
Dutch Baby Pancake with Sauteed Apples in a blue pan.

It would be completely understandable for a novice baker to look at this gorgeous puffy 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 quickbread then this is kind of a cross between the two. 

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, say, cornbread.  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.  20 minutes to bake, and you’re in German Pancake business.

Blue pan of Dutch Baby Pancake with Sauteed Apples being pulled from an oven.

Dutch Baby vs. German Pancake—Which Is It?

Also, sometimes called a Dutch pancake, a Bismark, a Dutch puff, even a thick crepe.  The use of the name Dutch Baby may have evolved from the German word “Deutch” which is the word German’s use to describe their own language/culture. 

These are in fact kind of like a cross between a pancake and a crepe a Yorkshire Pudding and a soufflé.  Meaning they are a hybrid of many other absolutely delicious batter-based foods.  The generous amount of eggs in the batter cause 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 is 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?)

Spatula grabbing a piece of Dutch Baby Pancake.

You will not believe how ridiculously easy this beautiful puffed pancake is to make. Top with the sauteed apples, or the seasonal fruit of your choice!

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Fruit Topping for Dutch Pancakes

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.

Sauteed Apples being poured onto a Dutch Baby Pancake.

In the fall, these apples, or maybe sautéed pears (pick firm ones so they will hold their shape while cooking), sliced banana or something tropical like sliced mango in the winter, in the spring sliced strawberries, in the summer 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. 

Topping German Pancakes with Sifted Confectioners’ Sugar

Woman sprinkling powdered sugar onto a Dutch Baby Pancake with Sauteed Apples.

A finishing snowfall of confectioners’ sugar always is 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 additional 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.

Other Breakfast and Brunch Recipes:

Dutch Baby Pancake with Sauteed Apples topped with powdered sugar.

Other Apple Dessert Recipes:

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4.72 from 7 votes

Dutch Baby Pancake with Sauteed Apples

You will not believe how ridiculously easy this beautiful puffed pancake is to make.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 People
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  • 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


  • 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.


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.


Calories: 211.47kcal, Carbohydrates: 22.38g, Protein: 5.65g, Fat: 11.27g, Saturated Fat: 6.15g, Cholesterol: 131.35mg, Sodium: 149.84mg, Potassium: 143.38mg, Fiber: 1.83g, Sugar: 12.12g, Vitamin A: 457.34IU, Vitamin C: 2.79mg, Calcium: 45.28mg, Iron: 1.07mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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  1. Eileen says:

    If I don’t have a cast iron pan – what would you recommend and does the cooking time chang?

    1. Katie Workman says:

      use the heaviest ovenproof pan you have and the cooking time might be a touch shorter, but probably about the same time.

  2. Billie M Baird says:

    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?

  3. Stephanie says:

    This was easy and delicious!

  4. Annie says:

    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.

  5. Jana M Clark says:

    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.

    1. Katie Workman says:

      like an upside down apple baby! sounds delicious.

  6. Karen says:

    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.

    1. Katie Workman says:

      That’s so odd – I used a 12-inch and it was fine.

  7. John Schmidt says:

    Hello…The recipe looks fantastic. What size castiron pan did you use?
    10 or 12″ ? Thanks and have a fantastic day.

    1. Katie Workman says:

      12-inch! But I think a 10 inch would work, but maybe add a few more minutes?