Apple Dutch Baby Pancake

This recipe for Apple Dutch Baby Pancake is easy to make in a cast iron pan, but be ready to eat it as soon as it comes out of the oven. It waits for no one and will fall quickly. That's ok - it tastes just as delicious.

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
Looking straight down on an apple Dutch baby pancake in a cast iron pan with a blue kitchen towel wrapped around the handle, two white plates.

What is an Apple Dutch Baby?

Simply put, an apple Dutch baby is a family sized, baked pancake with apples in it. Dutch baby’s are also known as German pancakes and what differentiates them from American style pancakes is not only that they are baked instead of cooked on the stovetop, but also because they have no leavening agent in the ingredients. Instead of using baking powder or baking soda to get the rise in the pancake, they rely on steam created from incorporating air into the batter by beating the eggs and then pouring the batter into a very hot pan before baking. It is thought that “German pancakes” became known as “Dutch Baby pancakes” through the mispronunciation of the word “Deutsch” (German). Believable.

Looking down into a stainless steel bowl of apple slices tossed with brown sugar and spices with a spatula sticking out of the bowl and a blue and white striped towel nearby.

How to Make an Apple Dutch Baby?

To turn a Dutch Baby into an apple Dutch Baby, you start with apples. Slice them, toss them with sugar and spices and let them sit until the time is right. Just one apple is enough for this recipe and it can be any apple that you like.

A stainless steel bowl with blue handle containing an egg custard, with a blue hand mixer with whisk attachment in front of it and a blue and white striped kitchen towel in the background.

Dutch Baby Batter

The batter for Apple Dutch Baby is simple – just beat all the ingredients together. You can use a whisk if you’re diligent, but I like to use an electric hand mixer because the goal is to insure that there are NO lumps of flour left and that you are actually incorporating some air into those eggs. You could also use a blender if you’re so inclined. Ideally, you should let this batter rest for at least 10 minutes so the flour can absorb some of the liquid.

A cast iron pan on a gas stovetop with sliced apples and butter steaming inside and a blue kitchen towel wrapped around the handle of the pan.

Best Pan for an Apple Dutch Baby Pancake

A Dutch Baby rises because the air trapped into the batter turns into steam when it hits the hot pan. With that understood, the best pan for a Dutch Baby pancake is a cast iron pan because it is the best at getting super hot and staying hot. In a pinch, use whatever skillet you have, but pre-heat your skillet in a 425˚F oven for at least 15 minutes. Then, remember that the pan is super hot. Get a kitchen towel onto the handle or put a hot mitt out so you don’t forget. Start by adding butter and the apples to the pan and then immediately pour the batter into the pan and return the pan to the oven.

A bowl pouring batter into a cast iron pan on a gas stovetop with sliced apples inside.

How to Get a Dutch Baby to Rise

If you’ve followed the steps of beating the batter well and pre-heating your cast iron skillet, you’ve nothing to worry about. The Dutch Baby will rise up high in the oven. All you have to do is nothing – and I mean that literally. Don’t open the oven door no matter how tempted. Do nothing!

A puffed up apple Dutch baby in a cast iron skillet on a stovetop.

How to Serve Apple Dutch Baby

Once the Dutch Baby comes out of the oven, risen high and looking beautiful, I’m afraid it won’t last however. As with other foods that rise from steam (like soufflés) the Dutch Baby will fall. That’s as it’s meant to be, but don’t worry, it will still taste delicious. Sprinkle powdered sugar on top and slice it into wedges. Pour a little maple syrup on top or add some berries and whipped cream and enjoy!

A hand pouring maple syrup on a slice of apple Dutch baby pancake on a white plate with a green napkin underneath and a cast iron skillet of more apple Dutch baby in the background.

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Cast Iron Cooking 101

From making the perfect cornbread, to searing a steak, to making delicious braised coq au vin, or even deep frying...View Technique

Advertisement - Continue Below

Apple Dutch Baby Pancake

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Total Time: 30 m
  • Servings:


  • 4 eggs
  • cup half-and-half
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons melted butter divided
  • cup all-purpose flour
  • ¼ teaspoon salt
  • 1 large honey crisp apple peeled and thinly sliced
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Maple syrup and powdered sugar for serving


  1. Place a 10-inch cast iron skillet in the oven and pre-heat the oven to 425°F.
  2. Whisk the eggs, half-and-half, vanilla extract, and 2 tablespoons of the butter together until combined. Add the flour and salt and whisk thoroughly until the mixture is smooth with no lumps. Let the batter rest for at least 10 minutes.

  3. Combine the sliced apples, brown sugar, cinnamon, and a pinch of nutmeg in a bowl and toss to coat the apples. Set the apples aside.
  4. Carefully remove the hot cast iron skillet from the oven and place on the stovetop. (Remember this skillet is hot and you will need to use oven mitts.) Pour the remaining 2 tablespoons of butter into the pre-heated cast iron skillet and carefully scatter the apples over the butter. Pour the batter into the pan evenly over the apples. Use oven mitts to return the pan to the oven.
  5. Bake for 20 to 25 minutes until the pancake is brown and has puffed up. Make sure you don’t open the oven for the first 15 minutes of the cooking process.
  6. Remove the pan from the oven and dust a little powdered sugar on top. The Dutch baby will deflate quickly so have your phone ready so you can catch your Instagram-worthy picture right away! Cut the Dutch baby into wedges and serve immediately with maple syrup.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (2)Post a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *