Cinnamon Apple Dutch Baby Recipe
How to make the best tall, fluffy Dutch baby pancakes with tender spiced apples piled in the middle.
How to Make a Dutch Baby Pancake
A Dutch Baby pancake is a large pancake that’s baked in a skillet inside a hot oven. The sides of the pancake rise tall above the edges of the pan while the center remains tender and eggy. They can be served sweet or savory. This apple version is sweet, but if you are on the lookout for a savory version, we have this savory Dutch baby with a serious amount of ham and cheese baked in. It’s amazing.
Flour, milk, eggs, and a touch of sugar make up the batter. Then we lace it with ground cinnamon and cardamom. When baked, we spoon warm spiced apples on top. This apple Dutch baby recipe doubles as breakfast or dessert and is most certainly a must make.
When we first tried making a Dutch baby pancake, we were floored at how easy it was. Less than five minutes of whisking, pour into a skillet, and bake in a hot oven until puffed.
A Dutch baby is a cross between an eggy pancake and Yorkshire pudding or popovers. Simply pour our batter into a hot skillet with melted butter then slide it into a 425 degree oven. This is when the magic happens. Since the oven is so hot, the batter puffs up high around the edges.
When it’s baked, the possibilities are endless when it comes to toppings. We add cinnamon and cardamom to the batter. Then, in the time it takes to bake, we cook apple slices in butter and more spices until tender.
Pile the apples in the middle of the Dutch baby. Then serve family-style with a squeeze of fresh lemon and a dusting of powdered sugar.
Cinnamon Apple Dutch Baby
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PREP
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COOK
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TOTAL
This extra-large fluffy Dutch baby pancake doubles as breakfast or dessert. It’s best served family-style piled high with butter cooked and spiced apples. The trio of cinnamon, cardamom, and apples is one of our favorites. If you do not have cardamom, substitute with a touch more cinnamon or add pinch of fresh grated nutmeg.
Since ovens can vary slightly in temperature, it’s a good idea to check the Dutch baby after 15 minutes of baking. If the sides are puffed and beginning to turn brown, you might want to reduce the oven to 300 degrees a few minutes earlier. We like the tips of the sides to be a dark brown, but not burned.
Makes 3 to 4 servings
You Will Need
Dutch Baby Pancake
3 large eggs
1/2 cup (65g) all-purpose flour
1/2 cup (120ml) milk
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 tablespoons butter
2 lemon wedges
Powdered sugar for topping
Cinnamon Apples
2 medium apples, cored and thinly sliced
1 tablespoon butter
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Directions
1Position an oven rack in the lower third of the oven and make sure there is enough room above it for the pancake to rise above the skillet. Preheat the oven to 425°F (218°C).
2Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender.
3Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Pile the ham and cheese into the middle of the skillet, leaving about 1 inch of batter uncovered around the edges so that the batter puffs up the sides of the pan while baking.
4Slide into the oven and bake until puffed and golden, 16 to 20 minutes. Turn the oven temperature down to 300°F (148°C) and cook for an additional 5 minutes to fully set.
5While the Dutch baby cooks, melt butter in a wide skillet over medium heat. Toss in the apples, sugar, cinnamon, and cardamom. Cook, tossing them around the pan, until desired softness. We cook for 5 to 8 minutes until the apples are tender but still have a little bit of crunch.
6Serve family-style topped with cinnamon apples, a squeeze of lemon juice, and some powdered sugar dusted on top.
Adam and Joanne’s Tips
- Cardamom can be substituted with a pinch of fresh ground nutmeg.
- The base recipe has been inspired and adapted from Florence Fabricant’s recipe via the NY Times.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
Quarter of pancake
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Calories
281
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Total Fat
16g
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Saturated Fat
9g
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Cholesterol
173mg
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Sodium
214mg
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Carbohydrate
27g
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Dietary Fiber
2g
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Total Sugars
13g
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Protein
8g
