American
Cinnamon Apple Dutch Baby
A puffed oven pancake surrounds cinnamon-sautéed apples in a single cast-iron skillet. It looks dramatic but uses a blender batter and pantry staples.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: bryan... (CC BY-SA). Source
Why you’ll love it
- Hot pan and oven heat create the signature puff.
- Apples cook under the batter for built-in topping.
- Blender batter stays lump-free.
- No flipping or stacking required.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Preheat oven to 425°F with a 10-inch cast-iron skillet inside.
- 2
Blend eggs, milk, flour, granulated sugar, salt, and vanilla until smooth; rest 5 minutes.
- 3
Carefully remove hot skillet; add 2 tbsp butter and swirl to coat.
- 4
Toss apple slices with cinnamon and brown sugar; spread in the skillet.
- 5
Pour batter over apples and return skillet to the oven.
- 6
Bake 18 to 22 minutes until deeply puffed and golden at the edges.
- 7
Dust with powdered sugar and serve immediately from the pan.
Pro tips
- Leave the oven door closed so the pancake does not collapse early.
- Slice apples thin so they soften fully in the bake time.
- Serve right away while the puff is at its highest.
Easy substitutions
- apples
- pears
- milk
- oat milk
- all-purpose flour
- 1:1 gluten-free flour blend
Storage and reheating
Storage
Best eaten fresh; leftovers keep refrigerated up to 2 days.
Reheating
Reheat slices in a 350°F oven for 8 minutes to crisp edges.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 15 g
- Fiber
- 3 g
Budget friendly · Oven, Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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