Think popover meets pancake, a thin but puffy giant pancake, this Apple Dutch Baby is fluffy and thin, a little custardy and perfect for brunch.
What kind of pan should you use for Dutch Baby?
I have always used a cast iron pan and so did my mom but I know some people use other oven safe pans, just make sure the sides are at least two inches tall. For this recipe I used this 8.5″ cast iron pan but if your pan is larger, simply scale the recipe up.
Why did my Dutch Baby collapse?
It’s more likely that the Dutch Baby will collapse with the addition of apples. To mitigate this as much as possible, only start cooking the apples 5 minutes before the batter is ready so it is still hot when you add the batter. It will sink slightly after baking but shouldn’t sink all the way back down, that being said, if it does, it’ll still be delicious.
What’s the best method to mix Dutch Baby batter?
Many recipes call for using a blender to get a very smooth pancake batter which definitely works and is super easy but I have also made it with a bowl and a whisk which also worked beautifully! With this recipe I did end up straining it after mixing so as long as it is smooth, you can mix it any way that you want!
Tips for making an oven baked Dutch Baby
- Use an oven safe pan with sides that are at least 2″ high so the pancake can puff without overflowing. I find that this cast iron is best because it retains heat so well.
- Don’t start cooking the apples until 5 minutes before the batter is ready so the pan is still hot when you add the batter.
- Time it out so this the dutch baby will be ready exactly when you’re ready to eat. It takes about 20 minutes in the oven making the oven time the perfect time to set the rest of your brunch table.
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
Additional Recipes to try!
Ingredients
Dutch Baby
- Butter: There is not fat in the batter but butter is used to cook the apples and then more is heated to make the batter puff! I like to use salted butter but unsalted works too!
- Eggs: I use standard large eggs from the store.
- Milk: I recommend using whole milk for the batter but any cow milk will work. I haven’t tested it with non-dairy milks but if you do, let me know how it goes!!!
- All Purpose Flour: Any all purpose flour will work for this pancake, I use King Arthur all-purpose flour! I have not yet tried any other flours with this recipe.
- Vanilla Extract: A splash or two of vanilla extract brings out the sweetness and flavor of the pancake.
- Lemon: Lemon zest is added into the actual pancake batter and the juice of the lemon is squeezed over top of the freshly baked Dutch Baby
- Sugar: A tablespoon of sugar enhance the flavors of the dutch baby and then it should be dusted with powdered sugar post baking.
- Fine Sea Salt: A little sprinkle of salt helps to balance out and enhance the flavors.
- Apples: For a standard 8.5″ dutch baby I used 1 medium honey crisp apple, don’t worry about peeling it but I definitely recommend using an apple that has some tartness!
How to make an Apple Dutch Baby?
Dutch Baby Batter
- Preheat the oven to 425 F.
- In a medium bowl, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers. Then add in the eggs, vanilla, and salt and whisk until smooth.
- Pour in the milk and whisk again.
- Lastly whisk in the flour. Continue whisking until completely smooth.
- Cover the bowl and let the batter rest at room temperature for 10 minutes. While it rests, start cooking the apples.
Cook the Apples
- Add 1 tablespoon of butter into the cast iron pan and place over medium heat until melted.
- Slice the apple (no need to peel it) into 1/4″ to 1/2″ thick slices, don’t cut them too thin or they’ll kinda disappear. Add the sliced apples into the melted butter and cook until soft – stirring frequently to keep them from browning about 5-10 minutes.
- Add in another tablespoon of butter into the center of the pan, it should melt immediately. Don’t turn off the heat.
- Pour the rested batter through a fine mesh sieve and push through any clumps of flour. Then quickly but gently pour the batter over the apples.
Bake
- Quickly place the pan into the hot oven and bake for 20 minutes.
- Once baked, it should be puffy and golden brown, remove the pan from the oven and place on a heat safe surface.
- Squeeze the juice of half a lemon over the top and then dust it with powdered sugar.
Apple Dutch Baby
Think popover meets pancake, a thin but puffy giant pancake, this Apple Dutch Baby is fluffy and thin, a little custardy and perfect for brunch.
Servings: 2
Equipment
Ingredients
- 1 tablespoon granulated sugar
- 1/2 lemon zested
- 2 eggs large
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 125 grams whole milk
- 60 grams all purpose flour
- 2 tablespoons salted butter divided!
- 1 honey crisp apple
- 1 lemon juiced for topping
- 20 grams powdered sugar for topping
Instructions
Dutch Baby Batter
- Preheat the oven to 425 F.
- In a medium bowl, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers. Then add in the eggs, vanilla, and salt and whisk until smooth.
- Pour in the milk and whisk again.
- Lastly whisk in the flour. Continue whisking until completely smooth.
- Cover the bowl and let the batter rest at room temperature for 10 minutes. While it rests, start cooking the apples.
Cook the Apples
- Add 1 tablespoon of butter into the cast iron pan and place over medium heat until melted.
- Slice the apple (no need to peel it) into 1/4″ to 1/2″ thick slices, don’t cut them too thin or they’ll kinda disappear. Add the sliced apples into the melted butter and cook until soft – stirring frequently to keep them from browning about 5-10 minutes.
- Add in another tablespoon of butter into the center of the pan, it should melt immediately. Don’t turn off the heat.
- Pour the rested batter through a fine mesh sieve and push through any clumps of flour. Then quickly but gently pour the batter over the apples.
Bake
- Quickly place the pan into the hot oven and bake for 20 minutes.
- Once baked, it should be puffy and golden brown, remove the pan from the oven and place on a heat safe surface.
- Squeeze the juice of half a lemon over the top and then dust it with powdered sugar.
Notes
Tips for making an oven baked Dutch Baby
- Use an oven safe pan with sides that are at least 2″ high so the pancake can puff without overflowing. I find that this cast iron is best because it retains heat so well.
- Don’t start cooking the apples until 5 minutes before the batter is ready so the pan is still hot when you add the batter.
- Time it out so this the dutch baby will be ready exactly when you’re ready to eat. It takes about 20 minutes in the oven making the oven time the perfect time to set the rest of your brunch table.
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
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