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Easy German Apple Pancake: Perfect Dutch Baby Recipe

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This German apple pancake puffs up like a golden cloud around caramelized apple slices, with crispy edges and a soft, custardy center. It’s a quick and easy breakfast that looks impressive but requires only about 10 minutes of hands-on work.

Ingredients

Scale
  • 2 medium apples (Honeycrisp or Granny Smith)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 3 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ½ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted (for the skillet)
  • Powdered sugar, for dusting
  • Maple syrup, optional
  • Fresh lemon wedges, for squeezing

Instructions

  1. Preheat your oven to 425°F with the rack in the middle position. Put your 10-inch cast iron skillet in the oven while it preheats.
  2. Peel and slice your apples into thin wedges, about ¼-inch thick.
  3. In a small bowl, toss the apple slices with the brown sugar, cinnamon, and a pinch of salt. Set aside.
  4. In a medium mixing bowl, whisk the eggs until frothy and lightened in color, about 30 seconds.
  5. Add the milk and vanilla to the eggs and whisk until combined.
  6. Add the flour, granulated sugar, and salt to the wet ingredients. Whisk gently until just combined. A few small lumps are fine.
  7. Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and swirl until melted and sizzling.
  8. Pour the apple mixture into the hot skillet and spread into an even layer. Cook on the stovetop over medium heat for about 2 minutes, until the apples start to soften and the sugar begins to bubble.
  9. Pour the batter over the apples and immediately return the skillet to the oven. Do not stir.
  10. Bake for 18-20 minutes, until the pancake is puffed and golden brown around the edges. The center should be set but still slightly jiggly. Do not open the oven door during the first 15 minutes.
  11. Remove from the oven and let it cool for 2 minutes in the skillet. The pancake will deflate slightly.
  12. Squeeze fresh lemon juice over the top, dust generously with powdered sugar, and serve immediately.

Notes

Room temperature ingredients are crucial for puffing. Do not open the oven door during the first 15 minutes of baking. The pancake will deflate slightly as it cools—this is normal. For extra crispy edges, bake for the full 20 minutes.

Nutrition

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

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