Apple Dutch Baby

This mouthwatering apple Dutch baby pancake puts a fall twist on the traditional buttery Dutch baby with fresh apples and warm cinnamon! The combination of the crisp, buttery pancake and sweet caramelized apple compote make it a heavenly treat that you can have for breakfast or dessert. The whole family will love it!

Best Apple Dutch Baby Recipe

Nothing quite says "fall" like a warm apple cinnamon dessert, and this apple Dutch baby recipe is a great way to celebrate the season! With just 15 minutes of prep time and 25 minutes of baking time required, this easy-to-follow recipe isn't just delicious but a breeze to whip up and have ready just in time for breakfast!

This Dutch apple baby recipe takes the traditional Dutch Baby pancake (also known as "German pancakes") and infuses it with crisp, fresh apples and cinnamon powder. Everything is 100% made from scratch, using high-quality ingredients to give it the most delicious, natural taste and perfect texture. Even better, this recipe uses essential ingredients and equipment that you likely already have in your home pantry—no slow cooker or instant pot required!

One of the things I love most about this recipe (and that I'm sure you will, too) is how versatile and easy it is to customize. At the end of this recipe, I share several ways to enhance your apple Dutch baby, including different fillings, toppings, and ingredient alternatives!

How to Make the Apple Compote

Start by cutting your apples into slices. Whether you prefer smaller or larger slices is up to you, as long as they are relatively identical in size so they cook at the same speed. As you slice each apple, sprinkle it with fresh lemon juice to keep it from browning as you slice the remaining apples.

Combine the granulated sugar, cinnamon powder, and sliced apples in a large saucepan. Depending on the apples' sweetness, you may choose to use more or less sugar. For a more caramel-molasses flavor, you can use brown sugar instead!

Then, cook over medium heat for approximately 8-10 minutes until the apples slightly soften and the sauce under them thickens into a caramel-like texture. Do not overcook, or you'll end up with mushy apples!

Remove half the cooked apples and leave the rest in the "caramel" sauce.

How To Bake the Apple Dutch Baby

Before starting Dutch baby pancake batter, make sure that your eggs, milk, and butter are all at room temperature. Room-temperature ingredients will blend more quickly, and the batter will puff up much quicker with more height. Room-temperature butter also melts much faster when in the skillet.

A hot skillet is vital to a successful Dutch baby apple pancake. To warm it, place it in the oven while it preheats to 220°C / 425°F.

In the meantime, use a blender to mix the room-temperature eggs and milk, sugar, vanilla extract, all-purpose flour, and salt until the mixture becomes slightly foamy. Leave the batter in the blender or transfer it to a jar.

Once the oven reaches the desired temperature, carefully remove the hot skillet and add the room-temperature butter. Use unsalted butter so that it does not add salt to the pancake. Swirl the butter around the bottom and sides of the pan until it fully melts, then place the cooked apples in the skillet over the melted butter.

Immediately pour the batter on the cooked apples and return the skillet to the oven.

Bake for approximately 22-25 minutes until the dough puffs up and becomes golden brown. If it is browning too quickly, lower the oven temperature to 180°C / 355°F for the last five minutes. Do not open the oven door while baking, as it will interrupt the rising process!

Please note that it is normal for the Dutch baby to puff up quite large while baking and quickly deflate once removed.

Once it finishes baking, arrange the remaining apple topping (that you put aside earlier) on top of the Dutch baby pancake and drizzle it with the remaining caramel sauce.

Decorate with powdered sugar or chantilly cream (or both) if desired, then serve and enjoy!

Storing & Freezing

These apple Dutch baby pancakes have the best taste and texture when served right out of the oven. If you have leftovers (which I doubt you will!), you can store them in an airtight container in the refrigerator for 3-4 days. After refrigeration, you can serve them cold or warm them again using the microwave or oven.

To freeze (before adding toppings), wait until it cools completely to room temperature, then place it in an airtight container and store it in the freezer for up to three months. When you are ready to enjoy it, let it thaw in the refrigerator or at room temperature and reheat it in the oven. Apply any toppings after it is heated all the way through.

Flavor Variations

There are many ways you can enhance and customize the flavor of your apple Dutch baby pancake! Try one of the following variations next time you make it:

Different batter flavors: Instead of vanilla as a base flavor, use almond extract, which pairs deliciously with apples. Or, add some fresh orange or lemon zest to the batter, which tastes delicious with apple filling!

Different fillings: Swap out the caramelized apple compote for other fruits, e.g., slices of peaches, pears, or fresh berries, such as strawberries, raspberries, or blueberries. Or, get creative and try different flavor combinations, such as a lemon blueberry Dutch baby!

Different toppings: In addition to powdered sugar and chantilly cream, you can top it with fresh berries such as blueberries, raspberries, and strawberries. You can also try it with other sweet toppings such as maple syrup, chocolate whipped cream frosting, homemade caramel, or homemade Biscoff. Top it with pecans or almonds for a nutty crunch!

Savory Dutch Baby: Omit the apple filling and serve your plain Dutch baby pancake with toppings such as fried egg and ham, smoked salmon and arugula, herbs and butter, pesto and veggies, or mozzarella, basil, and cherry tomatoes.

Ingredient Substitutions

To make your apple Dutch baby dairy-free, use vegan butter and plant-based milk instead. Almond milk is a popular substitute in other baby Dutch pancake recipes and tastes great with apples! Unfortunately, there is no substitute for egg as it gives the Dutch baby pancake its rise.

Remember that substitutions may require adjustments to the other ingredients to maintain the same balance of texture and flavor. Unfortunately, I cannot provide recipe accommodations for all dietary needs. For the best results, follow the recipe as written.

Expert Tips For Making Apple Dutch Baby

1. For the best flavor, use high-quality, high-fat content milk and butter. I recommend 3% whole milk and unsalted, 82% fat European-style butter.
2. The best Dutch baby pancake apples are firm and crisp in texture and will hold their shape throughout baking. Although you can caramelize any type of apple, I recommend Granny Smith, Fuji, Gala, or Honey Crisp. Softer varieties can turn to mush.
3. Using room-temperature ingredients is a must so that the ingredients properly emulsify and create a nice, puffy apple Dutch baby. To quickly bring the eggs to room temperature, place the whole egg in a bowl of hot water for 5-10 minutes. See my guide on softening butter quickly for tips on bringing it to the correct temperature without microwaving.
4. Do not skip preheating the skillet! A hot skillet will give your apple Dutch baby a nice rise.
5. As the apples cook, gently move them around the pan every few minutes to keep them from sticking to the bottom. Avoid overstirring, which could make them mushy.

What Equipment To Use

Use a digital scale for the most accurate ingredient measurements. Measuring by weight rather than volume provides the most consistency when baking!

A digital oven thermometer is another critical piece of baking equipment. Since oven temperatures can vary by a degree or two depending on the model, an oven thermometer will ensure you have the correct temperature each time.

A blender is necessary to ensure a smooth, lump-free pancake batter. I recommend the Ninja SS401 Foodi Power Blender.

You will also need an oven-safe 10-inch / 25cm cast iron skillet to make the baby Dutch apple pancakes. Alternatively, you can use a 10-inch pie dish, 9-inch square baking pan, or sheet pan.

Try Some Of My Breakfast Recipes

If you loved this apple Dutch baby recipe, you will want to try some of these sweet and tart apple recipes for breakfast and dessert!

• Apple Crumble Muffins
• Apple Bread Pudding
• Puff Pastry Apple Turnovers
• Cinnamon Rolls with Apple Pie Filling
• Cinnamon Apple Babka
• Apple Roses with Rose Pastry

Or, for even more delectable recipes that double as breakfast and dessert, check out my roundup of the Top 35 Best Sweet Breakfast Recipes!

Have You Tried This Recipe?

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