If you’ve had The Original House of Pancake’s Apple Dutch Baby, then you’ll love this recipe. It’s an oven-baked pancake that’s easy to make, and you can serve it for breakfast, brunch, and dessert. It’s a light custard-like souffle topped with cinnamon and nutmeg-drenched apples.
We love breakfast over here at the Waite Pad. So every weekend, my husband whispers in my ear, “Dutch Babies!” It’s his way of asking for a yummy breakfast, and I think it’s the combination of egg and apples that he loves so much. I hope you have a chance to make this recipe so you can see it for yourself.
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Apple Dutch Baby Recipe
My first time eating an apple Dutch baby pancake was at The Original Pancake House. And I remember that if you order it, they warn you that there is a 40-minute wait for the pancake. And I might add that it’s worth the wait.
Well, if you love that dish, then you’ll be happy to know that this recipe is pretty similar. And you don’t have to go out for breakfast to order it, and you can easily make it at home.
I made it the other day, and it only took 18 minutes to bake.
What’s the difference between a German Pancake or a Dutch Baby?
If you’re like me, you may be wondering what the difference is between these two pancakes. Well, there isn’t a difference. So, these pancakes originated in Germany, and when the Americans named them, they termed in Dutch Babies instead of Deutsch.
Apple Dutch Baby Recipe
Dutch Baby Batter
- 3 eggs
- ½ cup flour can substitute wheat flour for gluten-free flour
- ½ cup milk
- 2 tbsp butter melted and cooled
- ¼ tsp salt
- 2 tbsp butter If the sauce is too thick, then add another tablespoon of butter.
- ⅓ cup light brown sugar lightly packed
- 2 medium-sized apples peeled, cored, and thinly sliced
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- sifted powdered sugar
- Preheat oven to 450°
- Place an 8" or 9" round baking pan (or cast-iron skillet) in the pre-heated oven for two minutes.
- Remove pan from oven.
- Add remaining one tablespoon melted butter to the hot pan and swirl to coat the pan.
- Pour batter into hot pan.
- Return pan to oven and bake the pancake for 18-20 minutes until puffed and golden.
Apples in Sauce
- Meanwhile, for the apple filling, melt two tablespoons of butter in a skillet over medium heat.
- Stir in brown sugar until combined. Add more butter if needed.
- Next, stir in apple slices, cinnamon, and nutmeg.
- Cook, uncovered for 3-5 minutes or until apples are crisp-tender, stirring occasionally.
- To serve, remove the baked pancake from the oven. Spoon apple filling into the pancake. If you like, you can place apples in a pretty swirl pattern.
- Sprinkle with powdered sugar if desired. Cut in wedges and serve warm with maple syrup or whip cream, or ice cream.
Delicious Add Ons
- Lemon Zest
- Almond Extract Instead of Vanilla
- Subsitute Apples with Peaches or Pears
- Drizzle Maple Syrup on Top
- Whip Cream
- Ice Cream
Gluten Free Option
I have made this Apple Dutch Baby recipe with gluten-free flour, and it came out delicious. I used this brand, Cup4Cup flour, but nowadays, there are so many great gluten-free flours at the market.
This dish may look super complex, but it’s pretty simple to make, and it’s a unique recipe. So no matter if you’re a beginner baker or a fantastic chef, you won’t be disappointed with the results. Impress your family and friends this fall.
I love any dessert with apples, so this apple Dutch baby recipe doesn’t disappoint.
Happy Baking, my Friends!