With juicy, sweet apples, this Dutch Baby has the texture of a puffy pancake, thick crepe and is puffy and custardy. It's perfect for a special breakfast or a dessert. 
Apples are in season again, YAY! My apple appreciation goes way back, to my childhood in upstate New York, all the way to present day pregnancy days, when it's one of the few things my stomach doesn't rebel against. Apples are great in many different recipes, savory dishes and, of course, there are endless dessert possibilities.
For a special breakfast or a really easy dinner dessert, your really have to try a dutch baby. Isn't that a funny name? Sometimes, it's also called a German pancake. This recipe is from my favorite cookbook, America's Test Kitchen, and I've been using it for a few years now.
What is a Dutch Baby?
It is very similar to a popover. The texture is amazing; it's a mixture of a thick crepe and custard. I often make this on a regular weeknight for just my husband and myself, when we are craving something sweet, but don't want to fuss too much. You'll see just how easy this is to make. It's also very impressive.
It puffs up beautifully and would make a stunning dessert to serve to guests, in which case, I always make two at the same time, because it gets devoured immediately.
Preparing the Batter
Preheat the oven to 450 degrees Fahrenheit.
Combine the flour, granulated sugar and salt in a medium bowl. 
Whisk the eggs, half n half and vanilla extract together. 
Add the flour mixture to the liquid ingredients. 
Whisk to combine and set aside. 
Cooking the Apples
Peel, core and slice the apples into ½ inch thick slices.
In a 10 inch nonstick skillet that is oven safe, melt the butter. Add the apples, brown sugar and cinnamon to the skillet and cook on medium heat for 8-10 minutes, stirring frequently, until the apples are golden brown. 
Add the lemon juice to the apples. Pour the batter over the apples right into the skillet, starting from the sides to the center of the skillet. 
Place the skillet into the preheated oven and reduce the heat to 400 degrees Fahrenheit. Bake for about 15-18 minutes. The dutch baby will be puffed up and the edges will be golden brown. 
As soon as you take it out of the oven, it will deflate a bit. Dust with powdered sugar and serve with maple syrup or caramel sauce.
Using A Cast Iron Skillet
Instead of the Nonstick Skillet, I often use a cast iron skillet instead. In this case, follow the instructions exactly as you would when using a nonstick skillet.
Since the cast iron skillet retains heat much more than a nonstick skillet, the Dutch Baby will cook through much faster in a cast iron skillet. Keep an eye on it and take it out of the oven when the edges of the Dutch Baby turn brown and the center of the pancake are set. It usually takes approximately 10-12 minutes after placing it into the oven.
PrintApple Dutch Baby
With juicy, sweet apples, this Dutch Baby has the texture of a puffy pancake, thick crepe and is puffy and custardy. It's perfect for a special breakfast or a dessert.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 1x
- Category: Breakfast, Dessert
Ingredients
- ½ cup all purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 2 eggs
- ⅔ cup half and half
- 1 teaspoon vanilla extract
- 2 Tablespoons butter
- 3-4 apples
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- powdered sugar (for garnishing, optional)
- maple syrup or caramel sauce (for serving, optional)
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Combine the flour, granulated sugar and salt in a medium bowl.
- Whisk the eggs, half n half and vanilla extract together.
- Add the flour mixture to the liquid ingredients. Whisk to combine and set aside.
- Peel, core and slice the apples into ½ inch thick slices.
- In a 10 inch nonstick skillet that is oven safe, melt the butter. Add the apples, brown sugar and cinnamon to the skillet and cook on medium heat for 8-10 minutes, stirring frequently, until the apples are golden brown. Add the lemon juice to the apples.
- Pour the batter over the apples right into the skillet, starting from the sides to the center of the skillet.
- Place the skillet into the preheated oven and reduce the heat to 400 degrees Fahrenheit. Bake for about 15-18 minutes. The dutch baby will be puffed up and the edges will be golden brown. As soon as you take it out of the oven, it will deflate a bit. Dust with powdered sugar and serve with maple syrup or caramel sauce.
Notes
Instead of the Nonstick Skillet, I often use a cast iron skillet instead. In this case, follow the instructions exactly as you would when using a nonstick skillet.
Since the cast iron skillet retains heat much more than a nonstick skillet, the Dutch Baby will cook through much faster in a cast iron skillet. Keep an eye on it and take it out of the oven when the edges of the Dutch Baby turn brown and the center of the pancake are set. It usually takes approximately 10 minutes after placing it into the oven.
hello um i just wanted to ask do you put any baking powder or baking soda in
No, I do not add any baking powder or baking soda. The eggs give the dutch baby lots of lift and make it very airy, so no leavening agents are needed.
I made this years ago when you first posted the recipe. It really is delicious. I have a question though, in your explanation you wrote preheat to 450°F and then reduce to 400°F, but in the instructions it says preheat to 500°F then reduce to 425°F. Which one should we follow?
Thanks!
Honestly, it doesn't matter too much. I reduced the heat to 450 degrees because some people's oven run really hot and may burn the dutch baby.
Amazing recipe, so tasty!
Maybe this will help someone... i made a Gluten Free, Dairy Free version of this by using GF 1:1 flour and almond milk (instead of regular flour and half and half), also used coconut sugar instead of regular brown. In cast iron skillet, baking time was about 13 minutes.
Came out so yummy!!! (Just not that puffy)
Thank you for sharing, Jenya!
Can I use almond flour and stevia instead of sugar for this ?
Hi Al.
I have never used almond flour or stevia, so I can't be sure if it will work out for you.
This looks so delicious with the apples and caramel. I've made dutch babies with powdered sugar and lemon curd -also very good!
My husband love it. He is bagging ne already for few weeks to make it again. so finally I made it today. So simple and easy. Thank you for recipe.
I'm so happy to hear that, Ziz'ka. I love when I make something that my husband wants me to make over and over again.
Can i do this in a cast iron skillet or will it stick?
How do I know if my pan is oven safe ?
Sometimes, it will say so on the bottom of the skillet, Ruslana. If not, look up the brand of skillet that you have online and read their care instructions on their website.
I made this today for my family. They loved it! I've made it before without apples. But this was much better. I found your blog recently and am enjoying it. Thanks and God bless you all!
Thank you for visiting my blog, Maxine. I am so glad that you enjoyed this dutch baby.
We used to BEG my mom to make this when we were little. Sometimes she would make it for a "dessert for dinner" meal for us when she and my dad were going on a date. Everyone needs to try this! And that "present day pregnancy" hint caught my eye...I had to go get all caught up. 😉
Just made this and it was so yummy! Can't wait to make it for my Granddaughters over the holidays! Also - congratulations - so happy for you! Jan
I want to try this out! How so I know if my pan is oven safe?
Great recipe !!! I Really like it. Only for the next time I will put even more apple's and cinamon. I didn't had granulated sugar but still ended up very delicious. Thank you. Waiting for more delicious recepies. This apple pie was following me like for 2 month s.
Plus congratulation. So happy for you guys. Wishing your family God's blessing, blessed pregnancy and delivery.
Just made it! So delicious! I didn't have apples on hand....but wanted this so badly 🙂 ..so I made it with pears 🙂 awesome! LOVE IT! Thank you so much Olga!
Looks super yummy and so autumn-ey... 🙂 Keeping you in thoughts and prayers!