Apple Dutch Baby Recipe

4.94 from 45 votes

A delicious family-sized puffy pancake with crispy edges and a tender, eggy center.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, brunch, Dessert

Cuisine: American, German

Servings: Pieces

Calories: 84kcal

Author: Hilda Sterner

Whisk eggs, milk, and vanilla in a medium-sized bowl.
In another bowl, whisk all-purpose flour, brown sugar, salt, and half of the lemon zest. Pour wet ingredients over the dry ingredients and whisk until completely smooth.
Melt 2 tablespoons of butter in a 10" cast iron skillet. Pour the batter into the pan and bake in the oven for 15-20 minutes or until the Dutch Baby is puffed up and golden brown.

While the Dutch Baby is in the oven, prepare the apple compote.
Core and slice apples then add to a small saucepan or skillet along with 2 tablespoons butter. Once the butter is melted, add brown sugar, milk, vanilla, lemon zest, and spices. Mix to coat the apples then simmer over low heat for 10 minutes.

Remove the Dutch Baby from the oven and top it with apple compote or apple pie filling. Sprinkle with powdered sugar (if desired), then slice and serve!

* Calories are for one serving of plain Dutch Baby since it's hard to predict what topping you will choose to add.

If you prefer you can mix the ingredients in a mixer or a blender. The extra aeration created while blending is supposed to help them rise even more.
Many recipes call for heating the pan in the oven first, then adding the butter and the batter to the hot, sizzling pan. I went against the grain and as you can see in the photo above, my Dutch Baby rose just fine!
You can also try serving the Apple Dutch Baby topped with whipped cream and drizzled with salted caramel sauce.
Adding fruit or filling to the batter before baking is not recommended as it can keep the batter from rising as it bakes.
You can even serve a Dutch Baby for dessert. Make sure to top it with French vanilla ice cream, yum!
Another option is to make a batch of my cardamom apple pie preserves and use one 8-ounce jar per Dutch Baby.
Use leftovers to make a small batch of bread pudding. Just tear the leftovers into smaller pieces, add to a small buttered casserole dish and cover with a mixture of 2 eggs, 1 cup milk, and ¼ cup sugar (whisked together). Bake until a knife inserted in the middle comes out clean.