Apple Dutch Baby Recipe

It doesn't get much better than a stack of fluffy pancakes to start the day ... unless a Dutch baby is on the menu. Before your mind starts veering off into unseemly directions, let's backtrack and explain the origin of this dish's quirky name. Skillet-baked pancakes are typical in Germany, making them Deutsch (German), which was eventually mistakenly called Dutch. The story goes that an American restaurant served the treats in a miniature form, ultimately resulting in the name Dutch babies.

Regardless of the convoluted origin, the outcome is clear: Dutch babies are delicious. Food Republic recipe developer Jessica Morone brings us an enhanced version of the dish with this apple Dutch baby recipe. She shares, "I love that this is a fairly simple recipe," pointing out that "it bakes up in one pan and is mostly made with items you already have in your pantry." She adds, "It's really delicious and a fun thing to make for breakfast or brunch." Part simple and part special, whip up this apple Dutch baby for a fruity and filling morning meal.

For this recipe, you'll need to peel, core, and thinly slice a couple of large apples. Morone recommends using a tart variety and comments, "I usually use Granny Smith apples whenever baking recipes ask for apples. I think they are the best because they are tart and hold up well to baking."

Next, get some brown sugar and ground cinnamon to caramelize the apples. As for the batter, you'll need all-purpose flour, salt, large eggs, milk, honey, vanilla extract, and unsalted butter. Save some butter to coat the skillet too. "This is a pretty standard Dutch baby, I did add a bit of honey to the batter to make it sweeter than a regular Dutch baby batter," Morone notes.

Once it's ready, she likes to serve this apple Dutch baby with extra syrup and confectioners' sugar on top. Morone adds, "I bet you could add some nuts to the apple mixture, like ½ cup of walnuts or pecans, and that would add some additional texture and flavor."

Start by preheating your oven to 425 F. At the same time, place a 9- or 10-inch cast-iron skillet on an oven rack. Morone explains, "You want to make sure your pan is hot before you add the butter, apples, and batter, so preheating the skillet in the oven while it heats up is an easy way to make sure it's hot."

Meanwhile, set out a medium-sized bowl and carefully mix together the sliced apples, brown sugar, and cinnamon. Make sure the apples are nicely coated for optimal caramelization and flavor.

Next, grab a large bowl and whisk together the flour and salt. Set it aside while you melt 1 tablespoon of butter in a microwave-safe bowl. Leave the butter to cool down slightly, then combine it in a large measuring cup with the eggs, milk, honey, and vanilla extract. Whisk the contents until the mixture is smooth, then add it to the bowl with the flour and salt. Whisk the batter properly until it is well-combined and there are no visible streaks of flour.

Carefully remove the cast-iron skillet from the oven; Morone warns to "use a pot holder because it will be very hot," and adds, "I've made that mistake more times than I should admit." 

Add the remaining 2 tablespoons of butter to the bottom of the pan and let it melt, swirling it around to properly coat the surface of the pan. Arrange the apple slices over the melted butter to cover the base, then evenly pour the batter over top.

Using a pot holder, transfer the skillet back to the oven and bake the Dutch baby for 20 to 25 minutes. You'll know it's ready when it becomes puffy and nicely golden. Serve it piping hot with syrup or confectioners' sugar, or experiment with chocolate chips, whipped cream, or ice cream, per our recipe developer's suggestions.

If you have extras, Morone says, "You can store leftovers for up to 5 days covered in the fridge." Once you're ready for more, "reheat it by putting it back in the oven at 350 degrees F for about 5 minutes until it is warm," she instructs.