Name: German Apple Pancake (Dutch Baby)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: German
Ingredients: 3 large eggs; 2/3 cup milk; 2/3 cup all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 2 tablespoons sugar; 1 teaspoon vanilla extract; 2 tablespoons butter; 2 medium apples (Granny Smith or other tart variety), peeled, cored, and thinly sliced; Powdered sugar, for dusting; Optional: maple syrup or lemon juice for serving

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A German Apple Pancake (Dutch Baby), often called a Dutch Baby, is a magical oven-baked pancake that puffs up dramatically while baking. With tender sautéed apples, warm cinnamon spice, and a light, custardy texture, it’s perfect for a cozy breakfast or a weekend brunch treat. It’s incredibly simple to make and tastes like a mix between a pancake, crepe, and apple pie.

German Apple Pancake (Dutch Baby)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs

⅔ cup milk

⅔ cup all-purpose flour

¼ teaspoon salt

½ teaspoon cinnamon

2 tablespoons sugar

1 teaspoon vanilla extract

2 tablespoons butter

2 medium apples (Granny Smith or your favorite tart apple), peeled, cored, and thinly sliced

Powdered sugar, for dusting

Optional: maple syrup or lemon juice for serving

Directions

I preheat the oven to 425°F (220°C) and place a 10-inch oven-safe skillet—cast iron is best—inside while it heats.

In a blender or bowl, I combine the eggs, milk, flour, salt, cinnamon, sugar, and vanilla, blending or whisking until smooth.

When the skillet is hot, I carefully remove it using oven mitts, add butter, and swirl it to melt. Then I add the apple slices and sauté them for 2–3 minutes to soften slightly.

I pour the batter over the apples and immediately return the skillet to the oven.

I bake for 15–20 minutes, until the pancake is puffed, golden, and fully set.

Once out of the oven, I dust it with powdered sugar and serve it warm—sometimes with maple syrup, other times with a squeeze of lemon juice.

Servings and timing

This recipe serves 2–3 people. It takes just 5 minutes to prep and 20 minutes to cook, making it a quick but impressive option for a special breakfast or brunch.

Variations

I like switching things up by using different fruits—pears, peaches, or even berries work beautifully. A sprinkle of chopped walnuts or sliced almonds before baking adds a nice crunch. For extra spice, I sometimes add a pinch of nutmeg. Want it sweeter? A drizzle of caramel sauce instead of maple syrup does the trick.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, I pop slices into a 350°F (175°C) oven for 8–10 minutes or warm them in a skillet over medium heat until heated through. I avoid microwaving, as it softens the crisp edges.

FAQs

How do I get the pancake to puff up properly?

I make sure the skillet is hot before pouring in the batter and avoid opening the oven while it bakes. These steps help create that dramatic puff.

Can I make this without a cast iron skillet?

Yes, any oven-safe 10-inch skillet works, but I prefer cast iron for the crispiest edges.

What kind of apples work best?

I like using Granny Smith because they’re tart and hold their shape well, but Honeycrisp and Braeburn are also great options.

Can I make this ahead of time?

It’s best served fresh, but I’ve made the batter the night before and stored it in the fridge. I just give it a quick stir before using.

Is this pancake supposed to deflate?

Yes, it puffs up dramatically in the oven and naturally deflates a bit as it cools—totally normal and still delicious.

Conclusion

This German Apple Pancake is my go-to for cozy mornings and lazy brunches. It’s simple, satisfying, and feels indulgent without being fussy. With caramelized apples, cinnamon warmth, and a custardy center, it always hits the spot—and watching it puff up in the oven never gets old.

Recipe:

German Apple Pancake (Dutch Baby)

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Author: Cheryl
Total Time: 25 minutes
Yield: 2–3 servings
Diet: Vegetarian

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Description

A German Apple Pancake, also known as a Dutch Baby, is an oven-baked pancake that puffs up dramatically and features tender sautéed apples, warm cinnamon, and a custardy texture—perfect for breakfast or brunch.

Instructions

Preheat oven to 425°F (220°C) and place a 10-inch oven-safe skillet (preferably cast iron) inside to heat.
In a blender or mixing bowl, combine eggs, milk, flour, salt, cinnamon, sugar, and vanilla extract. Blend or whisk until smooth.
Using oven mitts, carefully remove the hot skillet and add butter, swirling to melt and coat the bottom.
Add sliced apples to the skillet and sauté for 2–3 minutes until slightly softened.
Pour the batter over the apples and return the skillet to the oven immediately.
Bake for 15–20 minutes, until puffed, golden, and fully set.
Remove from oven, dust with powdered sugar, and serve warm with maple syrup or lemon juice if desired.