Cinnamon Apple Dutch Baby

Name: Cinnamon Apple Dutch Baby
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 3 Large Eggs; 2/3 cup Whole Milk; 2/3 cup All-Purpose Flour; 2 tablespoons Granulated Sugar; 1 teaspoon Vanilla Extract; 1/4 teaspoon Fine Salt; 3 tablespoons Unsalted Butter for the skillet; 2 medium Firm Apples, peeled, cored, and sliced; 1 tablespoon Unsalted Butter for the apples; 2 tablespoons Light Brown Sugar; 1 teaspoon Ground Cinnamon; 1 teaspoon Lemon Juice; as needed Powdered Sugar for serving

Finished cinnamon apple Dutch baby in a cast-iron skillet

Brandon Griffin

Published: July 26, 2026

Categories: Cast Iron Skillets, European, Fruits, Pancakes

Tags: Brunch, Cinnamon, Cast Iron, Dutch Baby, Apple Breakfast, Oven Pancake

Apple Dutch Baby

A puffed oven pancake with tender cinnamon apples, crisp edges, and a soft custardy center.

Prep Time:15 minCook Time:25 minTotal Time:40 minServings:4Difficulty:Easy

A Dutch baby is one of the easiest ways to make breakfast feel special without standing over the stove. The batter is blended smooth, poured into a hot buttered skillet, and baked until it climbs dramatically around the edges.

This version adds cinnamon apples cooked just long enough to turn glossy and tender while keeping their shape. Spoon them over the pancake after it comes out of the oven so the center stays soft and the browned rim keeps its light crispness.

Use a 10-inch cast-iron skillet or another oven-safe pan that holds heat well. Preheating the pan is what gives the batter its immediate lift, so have the apples ready and move quickly once the skillet is hot.

Serve it right away with a light dusting of powdered sugar, a squeeze of lemon, or a small drizzle of maple syrup. The pancake will settle as it cools, but the texture remains custardy and satisfying.

Nutrition (per serving)

Calories:330 kcal

Protein:9 g

Carbs:41 g

Fat:15 g

Directions

1

Place a 10-inch cast-iron skillet on the middle rack and heat the oven to 425°F for at least 15 minutes.
2

Blend the eggs, milk, flour, granulated sugar, vanilla, and salt for 20 to 30 seconds, until the batter is completely smooth. Let it rest while you cook the apples.
3

Melt 1 tablespoon butter in a skillet over medium heat. Add the sliced apples, brown sugar, cinnamon, and lemon juice, then cook for 5 to 7 minutes until the apples are tender and glossy but not falling apart.
4

Carefully remove the hot oven skillet, add 3 tablespoons butter, and swirl until the bottom and sides are coated.
5

Immediately pour the batter into the hot buttered skillet and return it to the oven. Bake for 18 to 20 minutes, until the Dutch baby is deeply puffed with browned edges.
6

Do not open the oven during the first 15 minutes, since the steam inside the batter helps the pancake rise.
7

Remove the Dutch baby from the oven and spoon the warm cinnamon apples into the center.
8

Dust lightly with powdered sugar and serve immediately, cutting into wedges at the table.

Ingredients

Large Eggs:3
Whole Milk:2/3 cup
All-Purpose Flour:2/3 cup
Granulated Sugar:2 tablespoons
Vanilla Extract:1 teaspoon
Fine Salt:1/4 teaspoon
Unsalted Butter for the skillet:3 tablespoons
Firm Apples, peeled, cored, and sliced:2 medium
Unsalted Butter for the apples:1 tablespoon
Light Brown Sugar:2 tablespoons
Ground Cinnamon:1 teaspoon
Lemon Juice:1 teaspoon
Powdered Sugar for serving:as needed

Tips & Notes

Room-temperature eggs and milk help the batter puff more evenly.
Choose firm apples such as Honeycrisp, Pink Lady, or Granny Smith so the slices keep some texture.
If the apples finish early, keep them warm over very low heat while the pancake bakes.