Caramelized Apple Cinnamon Dutch Baby Pancake
Puffy golden skillet German pancake crowned with tender cinnamon-spiced caramelized honeycrisp apples.
In a nutshell:This authentic american caramelized apple cinnamon dutch baby pancake comes together in just 30 minutes with simple ingredients. The chef's secret: cold eggs and cold milk prevent the steam from rising quickly. Set your eggs in a cup of warm water. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
The show-stopping autumn weekend breakfast! Whisked in a blender and baked in a sizzling cast iron skillet until dramatic crispy golden edges puff high, then topped with warm cinnamon-glazed caramelized apples and pure maple syrup.
Key Equipment
- 10-inch cast iron skillet
- High-speed blender
- Medium saucepan
- Oven mitts
Chef's Pro-Tips
- Room Temperature Ingredients Are Crucial: Cold eggs and cold milk prevent the steam from rising quickly. Set your eggs in a cup of warm water for 5 minutes before blending.
- Never Open the Oven Early: Resist the urge to peek during the first 15 minutes. Opening the oven door lets out steam and causes the dramatic puffy edges to collapse prematurely.
- Best Apple Varieties: Firm, sweet-tart apples like Honeycrisp, Pink Lady, or Honeygold hold their shape beautifully without turning mushy.
Ingredients
4
servings
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3 large eggs, room temperature
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½ cup whole milk, room temperature
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½ cup all-purpose flour
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1 tbsp granulated sugar
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1 tsp pure vanilla extract
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¼ tsp ground cinnamon
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¼ tsp fine sea salt
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3 tbsp unsalted butter, for melting in the hot skillet
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2 medium Honeycrisp or Fuji apples, peeled, cored, and sliced into 1/4-inch wedges
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2 tbsp brown sugar
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1 tbsp unsalted butter, for sautéing apples
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½ tsp ground cinnamon, for apples
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1 tbsp pure maple syrup, plus more for serving
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1 tbsp powdered sugar, for dusting
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Step-by-Step Instructions
Preheat Skillet & Oven
Place a 10-inch seasoned cast iron skillet on the middle rack of your oven. Preheat the oven to 425°F (220°C) with the skillet inside so it gets blistering hot.
Blend the Pancake Batter
In a blender, combine eggs, room-temperature milk, flour, sugar, vanilla extract, 1/4 tsp cinnamon, and salt. Blend on high speed for 30 seconds until completely smooth and frothy with no flour pockets remaining.
Bake Until Dramatically Puffed
Carefully remove the hot skillet from the oven using an oven mitt. Drop in 3 tablespoons of butter, swirling until melted and sizzling. Immediately pour the batter into the center of the skillet. Return to oven and bake undisturbed for 18 to 20 minutes until puffed high over the rim and deep golden brown.
Caramelize the Cinnamon Apples
While the pancake bakes, melt 1 tablespoon of butter in a medium saucepan over medium heat. Add apple slices, brown sugar, cinnamon, and maple syrup. Sauté for 6 to 8 minutes until apples are tender, translucent, and enveloped in a bubbling amber cinnamon glaze.
Assemble & Serve
Remove the Dutch baby from the oven (it will naturally deflate slightly in the center, creating a perfect bowl). Spoon warm caramelized apples and their cinnamon syrup into the center. Dust liberally with powdered sugar and serve hot with maple syrup.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
The most common culprit is a skillet that wasn't hot enough, cold ingredients, or opening the oven door too early. Always ensure the skillet is thoroughly preheated.
Yes! A 9-inch or 10-inch oven-safe stainless steel skillet or metal pie dish works, though cast iron produces the crispiest edges.
Yes, you can blend the batter the night before and keep it in the fridge. Just let it sit on the counter for 20 minutes to reach room temperature before pouring into the hot skillet.
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