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Easy German Apple Pancake: Best Dutch Baby Recipe

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A quick and easy German apple pancake (Dutch baby) with caramelized apples, crispy edges, and a soft custard-like center. Perfect for brunch, dessert, or breakfast-for-dinner.

Ingredients

Scale
  • 2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and sliced into thin wedges
  • 2 tablespoons unsalted butter (for sautéing apples)
  • 2 tablespoons brown sugar (light or dark)
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 3 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ½ cup all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter (for the skillet)
  • Powdered sugar (for dusting)
  • Maple syrup (optional, for serving)
  • Fresh lemon wedges (optional, for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack to heat for at least 15 minutes.
  2. While the oven heats, peel, core, and slice the apples into thin wedges about ¼-inch thick. Set aside.
  3. In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend on medium speed for about 20 seconds until smooth and slightly frothy. Scrape down the sides and blend for another 5 seconds. Let the batter rest.
  4. Carefully remove the hot skillet from the oven and place it on a stovetop burner over medium heat. Add 2 tablespoons of butter and let it melt, swirling to coat the bottom. Add the sliced apples, brown sugar, cinnamon, and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the apples are softened and the sugar forms a light caramel sauce.
  5. Spread the apples evenly in a single layer across the bottom of the skillet.
  6. Give the batter a quick stir, then pour it directly over the apples. Do not stir or swirl.
  7. Carefully transfer the skillet back to the hot oven. Bake for 18-22 minutes, until the pancake is puffed and golden brown around the edges. The center should be set but slightly jiggly.
  8. Remove from the oven and let cool on a wire rack for 2-3 minutes. Dust generously with powdered sugar, add a squeeze of fresh lemon juice if desired, and serve warm directly from the skillet.

Notes

For best results, ensure the skillet is screaming hot before adding the batter. Use room temperature eggs and milk for maximum puff. Do not open the oven door during the first 15 minutes of baking. The pancake will deflate slightly as it cools—this is normal.

Nutrition

Keywords: German apple pancake, Dutch baby, apple pancake, easy pancake recipe, cast iron skillet pancake, apple cinnamon pancake

Find it online: https://jollyfork.com/easy-german-apple-pancake-best-dutch-baby-recipe/