We’re a sucker for brunch [well, who isn’t?] but no one likes having to wake up on a weekend morning to make a bunch-worthy feast.

How about a warming, delicious brunch basic that can serve a crowd and still allows you to sleep in on Sundays? Well, it’s Apple Dutch Baby to the rescue!

A Dutch baby , sometimes called a German pancake, a Dutch Baby is a big, puffy, family-style pancake with a custardy center. Think of it as a cross between a popover and giant pancake.

Just mix up the batter, pour into a sizzling hot skillet, then slide into the oven.  The Dutch baby puffs up as it bakes, creating golden, airy crust with a tender, eggy middle. To serve, dust the Dutch baby with confectioners’ sugar then slice into wedges. Drizzle with fresh berries and maple syrup. 

The result is a delicious pancake dish that’s heavy on the wow factor.  Even better, it goes from prep to table in just 35 minutes.

Apples are in season right now so that makes them taste even more delicious.  This recipe is a great one for using up apples that have been hanging around a while and need to be eaten.  

No apples? No problem! This Dutch baby is completely customizable. You can easily substitute bananas, berries, kiwi or any other fruit. Or you can even eat it alone with syrup, honey or powdered sugar. 

Why we love these ingredients

Eggs are not only delicious, but also nutritious, with protein, vitamins, minerals, and healthy fats in every bite. Just one egg includes a hefty 6 grams of protein as well as 9 essential amino acids.

Apples contain pectin, a type of fiber that acts as a prebiotic. This means it feeds the friendly bacteria in your gut and supports a balanced microbiome. 

Blueberries and raspberries are superfruits, and for good reason.  They contain potent antioxidants that repair cells and help stave off the aging process.

Some pro tips to get you started

You might be wondering why a Dutch apple baby rises and puffs while regular pancakes do not. The answer is steam!  When the trapped air bubbles in the cool batter hit the hot buttered skillet and go into the oven, steam instantly escapes, puffing up the baby as it cooks. 

That’s why you want to whisk well. Mixing your batter in a blender is even better. Whipping that batter to a frenzy ensures lots and lots of air bubbles which translates to a puffier, airier Dutch baby.

Don’t burn the butter. You want the butter to be melted but not browned or burnt. This will change the whole taste of the Dutch baby and make the bottom crust burn.  

Make a fruit-filled Dutch baby by adding diced fruit ( more apples,  peaches, strawberries or other fruit) to the bottom of the pan (spread it out on the bottom) before pouring the batter on top.  

Apple Dutch Baby

Think of this Apple Dutch Baby as a light, fluffy, pillowy pancake. Easy to make, sweet, soft, and buttery, and topped with brown-sugar-and-cinnamon apples it’s a delicious and nutritious crowd-pleaser

Prep Time: 10 MINUTES

Cook Time: 25 MINUTES

Total Time: 35 MINUTES

Servings: 4 

INGREDIENTS

• 3 large eggs
• ½ cup all-purpose flour
• 1/8 tsp salt
• 1 tbl sugar
• ½ cup milk
• 6 tbl butter – divided
• 1 apple – peeled and sliced into 1/4” wedges
• ½ cup packed brown sugar
• ½ tsp cinnamon
• Powdered sugar, maple syrup or honey for serving

INSTRUCTIONS

1. Preheat oven to 425 degrees.
   
   
2. Place 4 tablespoons butter in a 10-inch oven-safe skillet and place the skillet in the oven on a center rack to melt the butter.
   
   
3. While butter is melting, prepare the batter by combining eggs, flour, milk, and salt in a blender and pulsing until smooth OR whisking in a bowl until smooth.
   
   
4. As soon as the butter in your skillet is melted pour batter into the center of the pan.
   
   
5. Bake for 20 minutes, then turn off the oven and bake for about 5 minutes longer. Pancake should be puffed and golden. While pancake is baking, proceed with the next step.
   
   
6. To prepare the apple topping, combine remaining two tablespoons butter, apple slices, and brown sugar in a medium skillet over medium-high heat.
   
   
7. Sauté until butter is melted, then continue to stir until brown sugar has melted and combined with the butter to make a syrup. Keep stirring until bubbly and thickened and apples are tender. Remove from heat, stir in cinnamon.
   
   
8. Serve apple topping over pancakes. Dust with powdered sugar. Serve with a drizzle of maple syrup or honey. Enjoy!