Beautiful, puffy cinnamon apple dutch baby. Crispy buttery edges and dreamy honey crisp apples make this cinnamon apple dutch baby pure perfection. A dust of cinnamon sugar completes it.
My absolute favorite way to eat pancakes, is by preparing my Great Grandmother’s recipe for apple egg pancakes. Although, I’ve come to find out that they are more commonly called dutch baby pancakes, how cute is that? It’s not your typical pancake but man is it good. Today we’re making an apple dutch baby pancake.
This recipe couldn’t be any simpler. If you have a blender then it will be a breeze to prep because you can blend up your ingredients. Once the batter is done pour it in your cast iron skillet and bake at high heat. The edges rise way up and creates these crisp but puffy edges. Those crisp edges have a buttery taste to them, perfect.
You make an apple dutch baby pancake with a few extra eggs, so it’s a heartier pancake. The vanilla extract smells so intoxicating and the apples are the best balance. A tip for cutting the apples, too thin they get mushy, too thick they don’t fully cook. 1/8th inch is the perfect size and I don’t get out a ruler (that’s just crazy) I use a mandolin and set it to the 1/8th inch setting.
My favorite thing about this (besides being insanely delicious) is that you don’t have to worry about combining wet/dry ingredients and question if you over-mixed the batter. Can I get a hallelujah?
Once the apple dutch baby comes out of the oven you hit it with a sprinkle of cinnamon and sugar and a dash of powdered sugar! Most of the time I can’t even wait to get the dutch baby out of the skillet and wind up eating it straight out of the pan.
If you eat it RIGHT AWAY then it’s actually super puffy (photo below)! It starts to deflate pretty fast.
Cinnamon Apple Dutch Baby
- 6 eggs
- 2/3 c milk
- 2/3 c flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 honey crisp apple skin left on, thin sliced
- 3 tbsp butter
- cinnamon and sugar mixture
- powdered sugar
- Preheat oven to 425
- Place a skillet in the oven from the start of the preheat
- In a blender combine the eggs, flour, milk, vanilla, brown sugar, salt and cinnamon
- Pulse until it's combined, about 20 seconds
- Carefully remove the skillet from the oven
- Put the 3 tbsp of butter in the pan, swirling it around until melted (it should be all foamy)
- Pour the batter directly in the center of the skillet
- Place the apples in the skillet, staying away from the out 1" edge, this helps maintain that big puffy dutch baby edge
- Place the skillet back in the oven and bake for 20 minutes
- Don't peek and don't remove it before 20 minutes! Between 15-20 minutes is where the edges really get that big rise
- Remove from the oven and sprinkle over top cinnamon/sugar mixture and some powdered sugar
- Serve immediately!