OttoChef AI Logo
OttoChef AI
Sign InGet Started
Cinnamon Apple Dutch Baby Pancake

Cinnamon Apple Dutch Baby Pancake

Breakfast
Prep Time
20min
Cook Time
35min
Servings
4
Calories
385
Chef's Note

For the fluffiest Dutch baby, ensure all ingredients are at room temperature before mixing. The dramatic puff happens from the temperature contrast between the cold batter and hot skillet, so don't skip preheating your cast iron pan. For a special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like breakfast.

Tags
breakfast
pancake
apple
cinnamon
baked
fruit
sweet
dutch baby
cast iron
fall
Ingredients

  • 3/4 cup all-purpose flour

  • 3/4 cup milk

  • 3 whole large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 4 tablespoons unsalted butter

  • 2 medium Honeycrisp or Granny Smith apples

  • 2 tablespoons brown sugar

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon lemon juice

  • 2 tablespoons powdered sugar

  • 1/4 cup pure maple syrup

Instructions
  • 1

    Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).

  • 2

    In a blender, combine 3/4 cup flour, 3/4 cup milk, 3 eggs, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Blend on high for 30 seconds. Scrape down the sides and blend for another 30 seconds until completely smooth.

  • 3

    Let the batter rest at room temperature for 15 minutes while preparing the apples.

  • 4

    Peel, core, and thinly slice 2 medium apples into 1/4-inch slices.

  • 5

    Carefully remove the hot skillet from the oven and add 2 tablespoons of butter, swirling to coat the bottom and sides of the pan.

  • 6

    Add the apple slices to the hot skillet and sprinkle with 2 tablespoons brown sugar, remaining 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Cook over medium heat for 5 minutes until apples begin to soften and caramelize.

  • 7

    Add 1 teaspoon lemon juice to the apples and stir to combine.

  • 8

    Arrange the apples in an even layer in the skillet, then carefully pour the batter over the apples.

  • 9

    Return the skillet to the oven and bake for 20-22 minutes until the pancake is puffed and golden brown around the edges.

  • 10

    While the pancake bakes, melt the remaining 2 tablespoons of butter and set aside.

  • 11

    Once baked, remove from the oven (the pancake will begin to deflate immediately, which is normal).

  • 12

    Brush the pancake with the melted butter, dust with 2 tablespoons powdered sugar, and serve immediately with maple syrup on the side.

Nutrition Information (per serving)
385
Calories
9g
Protein
48g
Carbs
18g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!