This oven-baked Apple Dutch Baby recipe makes a large, puffy pancake that is super easy to make and delicious to eat. I love to add sliced apples and cinnamon sugar and serve with sweetened labneh and berries. So good you will almost feel guilty eating it for breakfast!
After a period of perfect pancake breakfasts, I was looking for an option where I could just make one large pancake that could save me time and dishes. Enter, Dutch baby!
I have been making us some Apple Dutch baby a few times now. Inspired and adapted from Martha Stewart's recipe. So, I thought, why not share so you too can let the oven do the job while you put on some makeup and paint your lips?
Jump to:
What is a Dutch Baby Pancake?
A Dutch baby pancake is an oven-baked pancake. A thin batter of eggs, milk, and flour is poured into a hot, buttered skillet and baked until it puffs up around the edges with a soft centre. Despite the name, it is not Dutch. The dish has German roots and is linked to a restaurant called Manca's in Seattle in the early 1900s.
The term "Dutch baby" is believed to be a child's Americanised take on "Deutsch," meaning German. You may also hear it called a German pancake, Bismarck, or Hootenanny, all referring to the same dish.
Ingredients
Here is the list of ingredients you will need to make this Apple Dutch Baby:
- eggs
- full-fat milk
- plain flour (all-purpose flour or maida)
- sugar
- butter
- vanilla extract
- lemon zest
- apple (optional)
- cinnamon powder
How to make it?
Use a blender to make the batter
Start with eggs and a little milk so that the eggs blend smoothly. Add the remaining milk, and the rest of the items that include flour, sugar, salt, zest and vanilla extract and blend to a smooth batter. The batter will be thin, but it needs to rest for a while before you can use it.
Preheat the oven with the skillet
Place a 9-inch cast-iron skillet or any ovenproof skillet in the middle rack of the oven and preheat it to 200℃ for at least 20 minutes. Take this time to prepare the toppings.
Prepare your desired topping ingredients
For this recipe, slice apples and make a small batch of cinnamon sugar and sweetened labneh or Greek yoghurt with honey or maple syrup.
Assemble and bake
By now, your oven will be ready - use gloves, take out the pan and add the butter. Swirl the pan so that the butter is coated all over the sides of the pan. This is important so that the pancake can rise and come off the pan without sticking.
Pour the batter into the hot pan.
and nestle the sliced apples all over.
Bake for 20 to 25 minutes until fluffy. Don't open the oven door until past 22 mins.
Serve
Remove from the oven, and you may brush with some more butter and lemon juice or sprinkle icing sugar or more cinnamon sugar. I take the skillet to the dining table and serve from it. You may use a spatula and transfer the Dutch baby to a serving platter and top it with berries, etc. Serve with the prepared sweetened labneh and berries.
HINT: Once out of the oven, the Dutch baby will quickly collapse, losing the puff. But no worries, because what's left behind is a pancake with the soft, tender texture of a crepe and the eggy flavour of custard.
How to serve?
Slice it into wedges and smear each slice with some yoghurt and syrup as you serve it up. There are so many ways to top your Dutch baby, but today I'm sharing our favourite and convenient way - with plenty of apples, a sprinkle of cinnamon sugar or powdered sugar. Top your slice with some luscious labneh sweetened with honey. Heaven. You can easily use Greek yoghurt, or hung curd will work too.
Variations
You can make a Dutch baby recipe without the apples! Just skip the apples and continue with the baking. I have included measurement options that you can experiment with to find your favourite texture.
I chose to add the apples without prior cooking because it is one less step. Cooking the apples with butter and cinnamon will give an apple pie flavour, but adding sliced apples with cinnamon sugar will give the same flavour with added beauty!
More Related Recipes
Enjoyed this Recipe?
Did you know that commenting and rating recipes is one of the best ways to support your favourite food bloggers? If you tried this recipe, please leave a review in the comments with your ⭐️⭐️⭐️⭐️⭐️ rating. Your feedback enables my small business to continue offering free, high-quality recipe content for you. It is the best way to help me thrive in an increasingly competitive AI world.
📖 Recipe Card
Apple Dutch Baby
Ingredients
For the batter
- 3 large eggs
- ⅔ cup full-fat milk, (you can go up to 1 cup)
- ½ cup all-purpose flour, (you can go up to ⅔ or even 1 cup)
- 2 tablespoon sugar, (you can reduce it to 1 tbsp)
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest, or orange (optional)
- salt to taste
- 3 tablespoon butter, approx 40gms
- 1 small apple, sliced thin (you may not need all of it)
For the cinnamon sugar (mix these)
- 1 tablespoon white sugar
- 1 teaspoon cinnamon powder
For the sweetened labneh (mix these)
- 6 tablespoons full-fat labneh, or greek yoghurt
- 1 tablespoon honey, or maple syrup
For garnishing
- icing sugar
- berries
Instructions
- Place a 9-inch cast-iron skillet or an ovenproof skillet in the middle rack of the oven and preheat it to 200℃ for at least 20 minutes.
- Add the batter ingredients (milk, eggs, vanilla, zest, flour, sugar and salt) into a blender and blend until super smooth. Set this aside to rest while the pan preheats and you can prep the apples, cinnamon sugar and labneh mix.3 large eggs⅔ cup full-fat milk (you can go up to 1 cup)½ cup all-purpose flour (you can go up to ⅔ or even 1 cup)2 tablespoon sugar (you can reduce it to 1 tbsp)1 teaspoon vanilla extract½ teaspoon lemon zest or orange (optional)salt to taste
- Carefully remove the skillet from the oven and add the butter to it. Swirl it all around a few times until the butter melts completely and coats all the sides of the pan up.3 tablespoon butter approx 40gms
- Pour the batter immediately and scatter the sliced apples over the top avoiding the edges. Sprinkle the cinnamon sugar all over the apple slices.1 small apple sliced thin (you may not need all of it)
- Place the skillet carefully back in the oven and bake for 20 to 25 minutes without opening the oven door until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges.
- Meanwhile, prepare your cinnamon sugar by mixing sugar and ground cinnamon. Also prepare the sweetened labneh by whisking labneh with honey.1 tablespoon white sugar1 teaspoon cinnamon powder6 tablespoons full-fat labneh or greek yoghurt1 tablespoon honey or maple syrup
- Remove from oven, slice into wedges and serve immediately with labneh (Greek yoghurt), berries, or any syrup. You may dust with powdered sugar before serving if preferred.icing sugarberries
Famidha Ashraf says
Absolutely delicious and simple! This Dutch baby is one of my favourite weekend breakfasts. They are sooo pillowy...I love serving it warm with a dusting of icing sugar. It’s such an easy way to impress!