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German Apple Pancake Recipe (Easy Dutch Baby)

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This German Apple Pancake—sometimes called a Dutch Baby—puffs up golden and dramatic in the oven, then sinks into a buttery, custardy dream. It’s quick, easy, and made with simple ingredients for a family breakfast or brunch that feels special.

Ingredients

Scale
  • 2 medium apples (about 300g), peeled, cored, and thinly sliced
  • 3 tablespoons unsalted butter (42g)
  • 3 tablespoons brown sugar (36g), packed
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 3 large eggs, room temperature
  • ½ cup all-purpose flour (60g)
  • ½ cup whole milk (120ml), room temperature
  • 1 tablespoon granulated sugar (12g)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter (28g)
  • Powdered sugar for dusting (optional)
  • Maple syrup or honey for serving (optional)
  • Fresh lemon wedges (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast-iron skillet inside while the oven heats up.
  2. In a small bowl, toss the sliced apples with the brown sugar, cinnamon, and a pinch of salt. Set aside.
  3. In a medium bowl, whisk together the flour, granulated sugar, and a pinch of salt. Set aside.
  4. In a large bowl, crack the eggs and whisk until frothy and light yellow—about 1 minute. Add the milk and vanilla, and whisk again until combined.
  5. Gradually add the flour mixture to the egg mixture, whisking gently until just combined. A few small lumps are fine.
  6. Carefully remove the hot skillet from the oven. Place it on the stovetop over medium heat. Add the 2 tablespoons of butter for the pan and let it melt, swirling to coat the bottom. Add the apple mixture in a single layer. Cook for 2-3 minutes, stirring once, until the apples are softened and the sugar is bubbling.
  7. Immediately pour the batter over the apples. Do not stir.
  8. Transfer the skillet back to the oven and bake for 18-22 minutes, until the pancake is golden brown and the center is set but still slightly jiggly.
  9. Remove the skillet from the oven and let the pancake cool for 2-3 minutes. It will deflate as it cools.
  10. Dust generously with powdered sugar, slice into wedges, and serve warm. A squeeze of lemon juice or a drizzle of maple syrup is optional.

Notes

Room temperature ingredients are key for puffing. Do not open the oven door while baking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and unsweetened oat or almond milk.

Nutrition

Keywords: German apple pancake, Dutch baby, apple pancake, breakfast, brunch, easy pancake recipe

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