Classic Dutch Baby Pancake with Optional Cinnamon Apple Topping Recipe
This Classic Dutch Baby Pancake recipe delivers a light, fluffy, and dramatic oven-baked pancake that elegantly puffs up with golden edges. Made with simple pantry ingredients, it’s perfect for a special breakfast or brunch. An optional warm apple topping with cinnamon adds a cozy, fruity touch, making this dish both comforting and impressive.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: Serves 3-4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dutch Baby
- ½ cup all-purpose flour
- ½ cup whole milk, at room temperature for 20 minutes
- 3 large eggs, at room temperature for 20 minutes
- 2 tablespoons unsalted butter, melted
- 1 tablespoon light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Powdered sugar and maple syrup, optional for serving
Optional Quick Apple Topping
- 1 medium apple, like a Honeycrisp
- 1 tablespoon light brown sugar
- ½ tablespoon unsalted butter
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Place an 8 or 9-inch oven-safe skillet or pan in a preheated oven set to 425°F. Let the pan heat thoroughly while you prepare the batter.
- Mix Batter: In a medium bowl, vigorously whisk together the flour, whole milk, eggs, light brown sugar, vanilla extract, and salt for 1-2 minutes until the batter is mostly smooth with very few tiny lumps and has a foamy top.
- Butter the Hot Pan: Carefully remove the hot skillet from the oven, pour in the melted butter, and swirl it around to coat the bottom and sides completely. The butter will sizzle, so handle with care.
- Add Batter to Pan: Pour the prepared batter into the hot, buttered pan without stirring or swirling. Immediately return the pan to the oven.
- Bake: Bake for 10-13 minutes until the Dutch baby dramatically puffs up and the edges turn nicely golden brown.
- Make Optional Apple Topping: While the pancake bakes, slice the apple into thin ¼-inch slices. In a microwave-safe bowl, combine the apple slices with butter, brown sugar, and cinnamon. Microwave for 1 minute, stir, then microwave for an additional 15-30 seconds. Stir again and set aside.
- Serve: Remove the Dutch baby from the oven; it will deflate and have some melted butter on top. Skim off excess butter if desired. Add powdered sugar, maple syrup, and/or the warm apple topping as preferred, and serve immediately.
Notes
- Use a well-seasoned cast iron or oven-safe stainless steel skillet for best results.
- Room temperature eggs and milk help the batter mix smoothly and puff evenly.
- The Dutch baby deflates quickly once out of the oven, so serve it immediately for optimal texture and presentation.
- The apple topping is optional but adds a lovely warm, spiced fruit flavor.
- For a dairy-free version, substitute milk and butter accordingly.
- Do not open the oven door during baking to prevent collapse.
