An easy recipe for a Cinnamon Apple Dutch Baby that can be served for breakfast any day of the week, but it's especially nice for special occasions.
Here's another Breakfast Idea you're all going to love.
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This recipe was originally posted in 2014 as a guest post from Sarah at The Chef Next Door and has been recently updated. I hope you enjoy the updates!
If you aren't familiar with a Dutch Baby, it's a German pancake, similar to a popover in how it puffs up, that is made in a cast iron skillet.
Fruit is always a nice way to top them the recipe I'm sharing is for a Cinnamon Apple Dutch Baby. This recipe got rave reviews from not only me, but my family too. I hope you will enjoy it as much as we did!
Looking for special Christmas Breakfast Recipes? Try my Buttermilk Pancakes Recipe, German Pancakes or my very popular Pumpkin Pancakes Recipe.
Helpful Kitchen Tools
For this recipe I used my cast iron skillet, which is my favorite skillet. There's no need to remove it from the skillet for serving. It makes a fun presentation taking the cinnamon apple dutch baby to the table fresh from the oven in the cast iron skillet.
Look for my easy how to care and clean cast iron pans post on how to clean your cast iron skillet.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Butter
- Eggs
- Milk
- flour
- Sugar
- Cinnamon
- Vanille Extract
- Salt
- Peeled, chopped apples
Quick Tip
Use your favorite crisp apple to make this recipe. Honey Crisp were used in this recipe but you could use Gala or even Granny Smith.
Step-by-Step Directions
Step 1 | Combine the Ingredients
- Preheat the oven to 400°F. Place a 12-inch cast iron skillet in the oven to preheat as well.
- In a large bowl add 2 tablespoons of the melted butter along with the eggs, milk, flour, sugar, cinnamon, vanilla and salt.
- Whisk vigorously until combined and the mixture is smooth. Fold in the chopped apples.
Step 2 | Bake Instructions
- Carefully remove the skillet from the oven and add the remaining 2 tablespoons of butter.
- Using a pastry brush, coat the entire bottom and sides of the pan with the butter.
- Pour the batter into the pan and return to the oven.
- Bake until the pancake has risen and is puffed up, about 20 minutes. (Do not open the oven door during the cook time)
Step 3 | Serving Tips
- Remove the pan from the oven and cut the Dutch baby into slices.
- Serve immediately with a sprinkle of powdered sugar and warm maple syrup.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe Variations
- Different Fruit - try using berries or peaches in place of the apples for a change.
- Syrup - you could even use a berry flavored syrup poured on top!
What is the difference between a Dutch Baby and a German pancake?
They're basically the same recipe. The recipe originated in Germany.
📖 Recipe Card
Cinnamon Apple Dutch Baby
Ingredients
- 4 tablespoons unsalted butter melted and divided
- 4 eggs at room temperature
- ⅔ cup milk at room temperature
- ¾ cup flour
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup peeled chopped apple
Method
- Preheat the oven to 400°F. Place a 12-inch cast iron skillet in the oven to preheat as well.
- In a large bowl add 2 tablespoons of the melted butter along with the eggs, milk, flour, sugar, cinnamon, vanilla and salt. Whisk vigorously until combined and the mixture is smooth.
- Fold in the chopped apples.
- Carefully remove the skillet from the oven and add the remaining 2 tablespoons of butter. Using a pastry brush, coat the entire bottom and sides of the pan with the butter. Pour the batter into the pan and return to the oven.
- Bake until the pancake has risen and is puffed up, about 20 minutes. (Do not open the oven door during the cook time)
- Remove the pan from the oven and cut the Dutch baby into slices. Serve immediately with warm maple syrup.
Sarah Bates says
Thank you so much for having me as your guest, Lois!
Patty Anderson says
This Dutch Baby is kin to the Apple Cake from Sweden and I love it. Great guest post Sarah and thanks Lois for a wonderful guest blogger!
Sarah Bates says
Thanks so much, Patty! 🙂