A beautiful, puffy cinnamon apple Dutch baby with crisp, buttery edges and tender honeycrisp apples. A light dusting of cinnamon sugar and powdered sugar finishes it for a perfect breakfast or brunch treat.
Whether you prefer fluffy pancakes, buttermilk waffles, or a hearty quiche, breakfast is a special meal—and this Dutch baby is a standout. This recipe is my great-grandmother’s German pancake with apples, passed down through generations and adapted into what many call a Dutch baby today.
This German pancake—also known as a Dutch baby—isn’t like a typical griddle pancake. It uses more eggs, which creates a light, airy, eggy texture that puffs dramatically in the oven. The center is tender and custardy while the edges become crisp, golden, and buttery. Topped with sliced apples and a sprinkle of cinnamon sugar, it’s a simple yet elegant breakfast.
My family recipe is especially easy when you use a blender: combine the wet and dry ingredients, blend briefly to incorporate air, then pour the batter into a preheated cast-iron skillet. Arrange the apple slices inside the batter, keep them slightly away from the outer inch to preserve that high, puffy rim, and bake at high heat. It’s best served immediately while the edges are at their puffiest.
How do you make a Dutch baby?
The method is straightforward: preheat the oven to a high temperature, place your skillet in the oven during preheat so it becomes very hot, blend the batter until smooth and slightly aerated, then pour it into the sizzling butter in the hot skillet. Add the apple slices and return the skillet to the oven to bake. Avoid opening the oven during baking—the big rise happens between 15 and 20 minutes, and removing it too soon can prevent that full puff.
What is a German pancake / Dutch baby?
A German pancake and a Dutch baby are the same dish by different names. The batter relies on multiple eggs, giving the finished pancake a custard-like interior and dramatic, puffed edges. Cast-iron skillets are preferred because they retain and distribute heat evenly, producing the best rise and texture. The aroma of vanilla and cinnamon with warm apples baking together is irresistible.
When slicing apples for this recipe, aim for thin, even slices so they cook through without turning mushy. About 1/8 inch thick works well; a mandoline makes consistent slices simple, or use a very sharp knife and steady hands. If you prefer apple slices with more bite, slice slightly thicker.
One of the nicest things about this family recipe is its simplicity: you don’t have to worry about over-mixing dry and wet ingredients. The blender method combines everything quickly and efficiently.
FAQ
Make sure you blend enough air into the batter and bake long enough. The full puff usually develops by 20 minutes; at 10 minutes it will only be starting to rise.
Yes. Sweet-tart varieties like Honeycrisp, Gala, or Fuji work well; choose based on your texture and sweetness preference.
Yes. Leaving the skin on adds color and texture, but peeling is fine and won’t noticeably change the overall taste.
A cast-iron skillet gives the best results because it stays very hot and promotes an even rise, but other oven-safe pans can work in a pinch.
More breakfast recipes
- Buttermilk Waffles
- Soft English Scones — an easy, dependable recipe
- Fluffy Buttermilk Waffles — extra-fluffy and delicious
- Blueberry Dutch Baby — a fruity variation if you love the apple version
- Buttermilk Biscuits
- Potato, Bacon and Green Onion Quiche — a hearty savory option
- Blueberry Crumb Muffins — try with a dollop of cream cheese
- The Fluffiest Buttermilk Pancakes — a go-to pancake recipe
Cinnamon Apple Dutch Baby
A beautiful, puffy cinnamon apple Dutch baby with crisp, buttery edges and tender honeycrisp apples. Finished with a dusting of cinnamon sugar and powdered sugar.
Ingredients
- 6 eggs
- 2/3 cup milk
- 2/3 cup flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 Honeycrisp apple, thinly sliced (skin on or peeled to preference)
- 3 tablespoons butter
- Cinnamon and sugar mixture for sprinkling
- Powdered sugar for finishing
Instructions
- Preheat oven to 425°F (220°C).
- Place a cast-iron skillet in the oven while it preheats so the pan becomes very hot.
- In a blender, combine the eggs, flour, milk, vanilla, brown sugar, salt, and cinnamon.
- Blend or pulse until just combined and slightly aerated, about 20 seconds.
- Carefully remove the hot skillet from the oven and add the butter, swirling until it melts and foams.
- Pour the batter into the center of the skillet.
- Arrange the apple slices on top of the batter, keeping them about 1 inch from the edge to preserve the high rim.
- Return the skillet to the oven and bake for 20 minutes. Do not open the oven during baking—the pancake puffs most between 15 and 20 minutes.
- Remove from the oven and immediately sprinkle with the cinnamon-sugar mixture and a light dusting of powdered sugar.
- Serve immediately for the best texture; the Dutch baby will begin to deflate after a few minutes.
Notes
Tools commonly used for this recipe include a pre-seasoned cast-iron skillet, a high-speed blender to mix the batter, and a mandoline for uniform apple slices, though sharp knives work fine too.
Nutrition Information (per serving):
Calories: 400 | Carbohydrates: 68g | Protein: 9g | Fat: 11g | Sugar: 50g
These values are estimates from online calculators and should be used as a general guide.