This delightful apple Dutch baby (also known as a German pancake) is a perfect way to start a weekend morning. It is incredibly easy and requires just a few ingredients that I’m certain you have in your pantry already. Top it off with some caramelized apples and you have yourself decadent breakfast or brunch item in no time at all.
You may recall this Dutch baby from the Apple Classics episode of Zoë Bakes on Magnolia Network! I put the finishing touch on (a sprinkle of confectioners’ sugar for a nice little zhuzh) as my friend and Mpls.St.Paul magazine food editor, Stephanie March stands “fork ready!”
If you haven’t tuned in to this episode yet, be sure to stream it on (HBO) Max, discovery+, or the Magnolia Network | time well spent app. In this episode I kick off apple season by visiting Sweetland Orchard with Stephanie and picking new apple varieties to put a twist on my classic Apple Bundt Cake. I also whip up a childhood favorite, pink applesauce.
- 4 large eggs
- 1 cup milk
- 1 cup (130g) all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1/3 cup (76g) salted butter cut into 1/2-inch chunks
- Confectioners’ sugar for dusting
- 3 tbsp salted butter
- 1/4 cup (50g) lightly packed brown sugar
- 2 Honeycrisp apples peeled and sliced
- 1 cinnamon stick
- Preheat the oven to 425°F. Place a 10-inch cast iron skillet into the oven to preheat.
- In a medium mixing bowl, whisk together the eggs, milk, flour, vanilla, and ground cinnamon until a smooth batter.
- Once the skillet has preheated, add the butter and allow to bake until butter is melting and bubbly but not browned, about 5 minutes.
- Carefully remove the pan from the oven and pour the batter over the melted butter. Immediately return the pan to the oven.
- Bake until golden brown, dramatically risen, and puffy, about 30 minutes. There will be butter on all sides and in the middle of the pancake, which will soak in once it is removed from the oven,
- Meanwhile, melt the butter in a small saute pan, then add the brown sugar, apples, and cinnamon stick. Cook until the apples soften and become caramelized.
- Dust the Dutch baby with confectioners’ sugar and serve immediately with the caramelized apples.