Goooooood Saturday morning! Something about that exhilarating Saturday morning feeling puts me in the mood to prepare a fun breakfast. With apples being in season it feels fitting to make an Apple Dutch Baby today. It’s easy too, win-win!
You might ask, what is a Dutch Baby? It’s a puffy, airy pancake that doesn’t use any leavening like baking powder, and it’s baked unlike a typical pancake. It’s similar to a popover but baked in a larger pan, and usually sweet and not savory. You can read more about it’s history and how it got its name here. That said, it’s delicious as heck so let’s not dwell on the details or question the random name and get baking this Apple Dutch Baby.
Apple Dutch Baby Recipe
- Preheat oven to 425°. Next, whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
- Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Then, cook, tossing often, until apple is coated and softened, about 4 minutes. When the apples are softened, transfer them to a plate.
- Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Finally, bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Call everyone to the kitchen and then remove the Dutch Baby from the oven. This way, all can bear witness to this legendary puffed-up pancake before it deflates. Cut and serve with pure maple syrup or powdered sugar. Serves 4-6.
Recipe adapted from Bon Appetit.
Try another breakfast recipe.