Description
A light and fluffy oven-baked pancake with caramelized apples, perfect for breakfast or brunch. This German-style pancake puffs up beautifully in the oven and is served warm with a dusting of powdered sugar or a drizzle of maple syrup.
Ingredients
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3 large eggs
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2/3 cup all-purpose flour
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2/3 cup milk (whole or 2%)
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1/4 teaspoon salt
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1/2 teaspoon vanilla extract
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2 tablespoons granulated sugar
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2 tablespoons unsalted butter
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2 medium apples (peeled, cored, and thinly sliced)
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1/2 teaspoon ground cinnamon
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Powdered sugar or maple syrup, for serving
Instructions
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Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast-iron pan in the oven to heat.
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In a medium bowl, whisk together eggs, milk, flour, salt, vanilla extract, and sugar until smooth. Set aside.
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In the hot skillet, melt the butter and swirl to coat the pan. Add apple slices and sprinkle with cinnamon. Cook for 2–3 minutes on the stovetop until slightly softened.
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Pour the batter evenly over the apples in the skillet.
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Bake in the oven for 20–25 minutes, or until the pancake is puffed and golden brown. Do not open the oven during baking.
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Remove from oven and let it settle for a minute. Dust with powdered sugar or drizzle with maple syrup before serving.
Notes
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Serve immediately for best puffiness, as the Dutch baby will deflate slightly as it cools.
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You can substitute pears or berries for apples if desired.
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For a lighter version, use almond milk instead of regular milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Dutch Baby, German Pancake, Apple Pancake, Breakfast, Brunch