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Dutch Baby Pancake with Apples

A warm, golden Dutch baby pancake with apples and powdered sugar, served in a black cast iron skillet.
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A simple, impressive oven pancake with caramelized apples, perfect for brunch or a weekend treat.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 2 medium apples, peeled, cored, and sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat up.
  2. In a separate skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and caramelized, about 8-10 minutes. Remove from heat and set aside.
  3. In a blender, combine the eggs, milk, flour, salt, granulated sugar, and vanilla extract. Blend until smooth, about 30 seconds.
  4. Carefully remove the hot cast-iron skillet from the oven. Pour the batter into the skillet.
  5. Arrange the caramelized apples evenly over the batter.
  6. Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
  7. Remove from the oven. Dust generously with powdered sugar and serve immediately with maple syrup.

Notes

  • For a richer flavor, use a mix of apple varieties.
  • Ensure your oven is fully preheated for the best puff.
  • Serve immediately as the pancake will deflate as it cools.

Nutrition

Find it online: https://devourdish.com/dutch-baby-pancake-with-apples/