This Apple Dutch Baby is such a fun way to mix up weekend breakfast or brunch! A light and fluffy pancake topped with sweet cinnamon sugar apples.
- 3 eggs
- 1/2 cup all-purpose flour
- 1/8 teaspoon kosher salt
- 1 tablespoon white granulated sugar
- 1/2 cup milk
- 4 tablespoons salted butter
- 2 tablespoons salted butter
- 1 medium-large apple, peeled and thinly slices
- 1/3 cup brown sugar, light or dark
- 1/2 teaspoon ground cinnamon
- Powdered sugar, optional for serving
- Preheat – Preheat the oven to 425 degrees F.
- Blend Batter – Add the batter ingredients, except for the butter, to a blender or food processor and blend until smooth with no lumps. Set the batter aside for about 10 minutes while you wait for the oven to finish heating.
- Melt Butter – When the oven is preheated, add the 4 tablespoons of butter to a 10-inch oven safe skillet (like a cast iron) and place in the hot oven. Leave the skillet in the oven until the butter is almost entirely melted. Remove the skillet and swirl the melted butter around the pan.
- Add Batter – Pour the batter into the hot skillet.
- Bake Dutch Baby – Immediately place the skillet back in the oven and bake for 20 minutes then turn off the oven and bake for 5 minutes more. Note – if your dutch baby edges are getting too brown you can place of a piece of foil on top.
- Make Apples – While the dutch baby is baking, make the apples. Add the cinnamon apple ingredients, except for the powdered sugar, to a medium skillet. Cook over medium high heat, stirring frequently, until the brown sugar and butter have combined into a syrup and the apples are tender.
- Serve – Top the dutch baby with the apples and drizzle over the brown sugar syrup. I like to dust it with powdered sugar using a fine mesh sieve. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: Apple Dutch Baby, Dutch Baby with Apples, Dutch Baby Pancake