Description
This Cinnamon Apple Dutch Baby is a delightful oven-baked pancake featuring tender cinnamon-coated apple slices nestled in a fluffy, golden puff. The recipe combines a simple batter with warm spices, creating a perfect breakfast or brunch treat that is quick to prepare and serves eight.
Ingredients
For the Apple Topping
- 1 large Pink Lady, Gala, or Braeburn apple, peeled, cored and sliced thin
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, sliced into tablespoon pieces
For the Dutch Baby Batter
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
For Serving
- Powdered sugar, for dusting
- Maple syrup, for drizzling
Instructions
- Preheat the Oven: Set your oven to 450℉ to ensure it reaches the right temperature for baking the Dutch Baby and melting the butter.
- Prepare the Apples: Toss the thinly sliced apples in granulated sugar and ground cinnamon until evenly coated, which enhances their sweetness and flavor.
- Melt Butter in Skillet: Place the sliced butter pieces into a 10-12 inch cast iron skillet and transfer the skillet to the oven, letting the butter melt for about 2 minutes.
- Arrange Apples in Pan: Carefully remove the hot skillet using oven mitts and arrange the cinnamon sugar-coated apple slices in a concentric pattern, leaving about 1 inch of space from the edges of the pan to allow the Dutch Baby to rise properly. Sprinkle any remaining sugar-cinnamon mixture over the apples.
- Preheat Apples in Oven: Return the skillet to the oven for approximately 5 minutes to slightly cook and soften the apples as you prepare the batter.
- Make the Batter: In a blender or using a whisk/immersion blender, combine the flour, baking powder, sugar, cinnamon, salt, milk, vanilla extract, and eggs. Blend or whisk until the mixture is very smooth and airy, incorporating plenty of air to help with the puffiness.
- Pour Batter over Apples: Carefully remove the hot skillet again and gently pour the batter evenly over and around the arranged apples.
- Bake the Dutch Baby: Place the skillet back into the oven and bake for 18-20 minutes until the Dutch Baby is puffed up and golden brown.
- Serve: Slice the Dutch Baby and serve it warm, dusted with powdered sugar and drizzled with maple syrup for a delicious finishing touch.
Notes
- Using a cast iron skillet is crucial for even heat distribution and the characteristic puff of a Dutch Baby.
- Make sure eggs and milk are at room temperature for a better batter consistency.
- Leaving space around the edges of the skillet when arranging apples allows the pancake to puff up properly.
- This recipe can be customized with different apple varieties depending on your sweetness preference.
- Serve immediately as Dutch Babies tend to deflate once cooled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
