German Apple Pancake (Apple Dutch Baby)
This German apple pancake, also known as an apple Dutch baby, is filled with tender cinnamon apples and baked until puffed and golden. It’s a simple skillet breakfast that became our family’s birthday morning tradition.
Servings: 8
Calories: 373kcal
Equipment
- Cast-Iron Skillet 15 inch size
Ingredients
- ½ cup salted butter
- 5 cups 5 cups peeled and diced fresh apples, or drained canned apples
- 1 teaspoon ground cinnamon
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 cups whole milk
- 12 eggs
- ½ teaspoon salt
- Optional Toppings: powdered sugar, maple syrup, whipped cream, fresh fruit
Instructions
- Preheat the oven to 375°F (190°C). Peel, core, and dice the apples if using fresh apples.
- Melt the butter in a 15-inch cast iron skillet over medium heat. Add the apples, sugar, cinnamon, and vanilla. Cook, stirring occasionally, until the apples are tender and beginning to caramelize, about 10–15 minutes. Turn off the heat.
- While the apples are cooking, add the flour, milk, eggs, and salt to a blender. Pulse just until the batter is smooth and combined. Don’t overblend.
- Pour the batter evenly over the cooked apples in the skillet.
- Transfer the skillet to the preheated oven and bake for about 30 minutes, until the pancake is golden and puffed and the center is set. Check the middle with a knife before removing it from the oven. If the center is still runny, bake for a few more minutes.
- Remove from the oven and let it cool for a few minutes. The pancake will settle as it cools.
- Slice into wedges and serve warm with powdered sugar, maple syrup, whipped cream, fresh fruit, or your favorite toppings.
Nutrition
Calories: 373kcal | Carbohydrates: 34g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 283mg | Sodium: 354mg | Potassium: 221mg | Fiber: 1g | Sugar: 10g | Vitamin A: 811IU | Vitamin C: 0.01mg | Calcium: 123mg | Iron: 3mg
