A Cinnamon Apple Dutch Baby is a show-stopping breakfast or brunch dish that combines the soft, puffed texture of a traditional Dutch baby pancake with the sweet, warm flavors of cinnamon-spiced apples. This simple yet impressive dish comes together quickly in a hot skillet and bakes in the oven, puffing up into a golden, airy pancake with crispy edges. Topped with caramelized apples, a touch of cinnamon, and a sprinkle of powdered sugar, this Dutch baby is both comforting and indulgent, yet surprisingly light. Whether you’re serving it to family on a weekend morning or impressing guests at a brunch gathering, this Cinnamon Apple Dutch Baby will definitely steal the spotlight.
Ingredients:
For the Dutch Baby:
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 2 tbsp unsalted butter (for greasing the skillet)
For the Cinnamon Apples:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced thin
- 2 tbsp unsalted butter
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- Pinch of salt
- 1 tbsp lemon juice (optional, for added brightness)
For Garnish:
- Powdered sugar, for dusting
- Maple syrup (optional)
Instructions:
- Prepare the Cinnamon Apples:
- In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and a pinch of salt. Stir to coat the apples evenly. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender and the sugar has melted into a syrupy sauce. If you’d like a bit of brightness, add the lemon juice towards the end of cooking. Once the apples are done, remove from heat and set aside.
- Make the Dutch Baby Batter:
- Preheat your oven to 425°F (220°C). Place a 9- or 10-inch cast-iron skillet or oven-safe skillet in the oven as it heats up.
- In a medium bowl, whisk together the flour, milk, eggs, vanilla extract, salt, and sugar until smooth. The batter should be thin and slightly frothy, similar to pancake batter.
- Cook the Dutch Baby:
- Once the oven has preheated, carefully remove the hot skillet from the oven (use oven mitts!) and add 2 tablespoons of unsalted butter. Let the butter melt completely and coat the bottom and sides of the skillet.
- Pour the Dutch baby batter into the hot, buttered skillet. It will sizzle as it hits the pan—this is a good sign!
- Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby has puffed up dramatically and turned golden brown around the edges.
- Assemble the Cinnamon Apple Dutch Baby:
- Once the Dutch baby is baked and golden, remove it from the oven. The center will deflate slightly as it cools, but the edges will remain puffed and crispy.
- Spoon the cinnamon apples evenly over the center of the Dutch baby, letting the warm, caramelized apples sink slightly into the pancake.
- Serve and Garnish:
- Dust the top of the Cinnamon Apple Dutch Baby with powdered sugar and drizzle with maple syrup, if desired. Serve immediately for the best texture and flavor.
