Go Back
Print Recipe
5 from 2 votes

Cinnamon Apple Dutch Baby

A beautiful, puffy cinnamon apple dutch baby.  Crispy buttery edges and  dreamy honey crisp apples makes this breakfast recipe total perfection.  A dust of cinnamon sugar completes it.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, German
Keyword: apples, cinnamon, dutch baby, eggs, german pancake, pancake
Servings: 6 people
Author: Tara Moore


  • 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!