Dutch baby pancake with a touch of cinnamon, topped with caramelized apples and maple syrup, is a fluffy and delicious breakfast all year around.
Dutch baby pancakes also know as German pancake, is an easy, puffy pancake made in a buttered skillet. It’s pillowy and soft in the center and just a bit crisp on the edges.
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Dutch Baby Pancake with Caramelized Apples
Dutch baby pancake with a touch of cinnamon, topped with caramelized apples and maple syrup, is a fluffy and delicious breakfast all year around.
Ingredients
Dutch Baby Pancake:
- ¾ cup all purpose flour
- ½ cup whole milk
- 3 large eggs
- 1 tablespoon granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- pinch of ground cinnamon
- 2 tablspoons unsalted butter
Caramelized Apples:
- 2 medium apples, I used honeycrisp - peeled, cored and sliced
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
Garnish:
- powdered sugar - optional
- maple syrup - optional
Instructions
Prepare Pancake Batter:
- Preheat the oven to 425°F (218°C).
- Add all the pancake ingredients except butter into a bowl and whisk very well until there are no lumps.
- When the oven is preheated, place 2 tablespoons of butter on a 10-inch cast iron skillet and put it into the oven until butter is melted. Be careful not to burn the butter.
- As soon as the butter is melted, pour in the pancake batter into the skillet. Bake for 15-20 minutes or until the pancake is puffed up and golden. Lower the temperature to 350°F (177°C) and bake for 3 more minutes.
Caramelized Apples:
- While the pancake is baking, heat a pan on medium high. Add in butter, wait for it to melt and then add in brown sugar. Stir, and add the apples and cinnamon. Cook until apples are a bit soft and caramelized, about five minutes.
Assemble:
- When the pancake is baked, top it with apples and sprinkle with powdered sugar. Serve immediately.
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