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.
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
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.
Notes
Use a preheated skillet to ensure a dramatic puff.
Don’t open the oven while baking to prevent deflation.
Substitute apples with pears, peaches, or berries for variation.
Top with chopped nuts or a drizzle of caramel for extra flair.
Store leftovers in the fridge for up to 2 days and reheat in the oven or skillet.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German
Nutrition
- Serving Size: 1/2 pancake
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 155mg
