Treat yourself to a fun fall breakfast. This Cinnamon Apple Dutch Baby Pancake puffs up beautifully in the oven and provides the perfect base for the brown sugar apples that we pile on top.
Dutch Baby Pancake Batter
- 3 tablespoons unsalted butter
- 2/3 cup Milk
- 3 eggs
- 2/3 cups all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
Brown Sugar Apples
- 2 tablespoons unsalted butter
- 2 large apples (peeled and cut into 1/4 inch slices)
- 1/3 cup brown sugar
- 1 1/2 teaspoons cinnamon
- pinch salt
- Preheat the oven to 425 degrees F. Add the 3 tablespoons of butter to a 10-inch cast iron skillet. Put the skillet in the preheated oven and allow the butter to melt. When the butter is melted, remove the skillet and carefully swirl the melted butter around the edges.
- Meanwhile, prepare the batter. In a medium bowl, whisk the eggs and milk. Add the flour, brown sugar, cinnamon and whisk to combine until the batter is smooth. Pour the batter into the prepared pan and return to the 425 degrees oven.
- Bake for 20 minutes. Then turn down the heat to 300 degrees F and bake for 6-8 more minutes. The pancake will be puffed and lightly bronzed. Remove from oven and top with the brown sugar apples.
- While the dutch baby is baking, prepare the apples. In a small pot over medium heat, melt the 2 tablespoons of butter. Add the remaining ingredients for the Brown Sugar Apples. Stir everything together. Allow apples to cook, stirring occasionally, until the apples have softened but still have their shape and have not turned to mush.
- Category: Breakfast
- Cuisine: American