Apple-Cinnamon Dutch Baby
A lightly sweet skillet-baked pancake with tender cinnamon apples, a custardy center, and dramatically puffed golden edges. It makes a satisfying American-style breakfast without leaning into dessert.
- American
- American breakfast
- apple
- apple-cinnamon
- breakfast
- breakfast pancake
- cinnamon
- Dutch baby
- skillet pancake
- skillet-baked
- Vegetarian
Shopping options
Honeycrisp apples · 2 Each
Kroger® Honeycrisp Apples - 4 Pack Tray
50%
Details
Whole milk · 0.67 Cup
Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle
17%
Details
Large eggs · 3 Each
Kroger® Grade A Large White Eggs
17%
Details
Unsalted butter · 4 Tablespoon
Land O Lakes Unsalted Butter in Half Sticks
13%
Details
Vanilla extract · 1 Teaspoon
McCormick Pure Vanilla Extract
Sale
8%
Details
Light brown sugar · 2 Tablespoon
Kroger® Light Brown Sugar
3%
Details
Ground cinnamon · 1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
Details
All-purpose flour · 0.67 Cup
Gold Medal™ All Purpose Flour
2%
Details
Kosher salt · 0.25 Teaspoon
David's Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- Large eggs-3 each
- Honeycrisp apples-2 each
- Whole milk-2/3 cup
- All-purpose flour-2/3 cup
- Unsalted butter-1/4 cup
- Light brown sugar-2 tablespoons
- Ground cinnamon-1 teaspoon
- Vanilla extract-1 teaspoon
- Kosher salt-1/4 teaspoon
Oven
Mixing Bowl
Whisk
Spatula
Cutting Board
Chef’s knife
Measuring cups and spoons
Oven mitts
Stovetop
Oven-safe skilletOvenCutting BoardChef’s knifePosition a rack in the center of the oven and preheat the oven fully to 425°F. Core the apples and cut them into 1/4-inch-thick slices.
Use the knife carefully when coring and slicing the apples.
Mixing BowlWhiskMeasuring cups and spoonsWhisk the eggs vigorously for about 1 minute, until pale and frothy. Whisk in the milk and vanilla, followed by the flour, 1 tablespoon brown sugar, and salt. Continue whisking until the batter is smooth, thin, and readily pourable, then let it rest while cooking the apples.
SpatulaStovetopOven-safe skilletMelt 1 tablespoon butter in the skillet over medium heat. Add the sliced apples, remaining 1 tablespoon brown sugar, and cinnamon. Cook for 5 to 7 minutes, stirring gently, until the apples are tender but still intact. Transfer them to a plate.
Use caution around the hot skillet and splattering butter.
Increase the heat to medium-high and add the remaining 3 tablespoons butter to the skillet. Swirl until melted and foaming, then return the apples, arranging them mostly in the center and leaving a 1-inch border around the edge. Keep the skillet hot so the batter begins cooking immediately.
Use caution around the hot skillet and handle; keep the handle turned away from the edge of the stove.
Oven mittsGive the batter a brief whisk, pour it evenly over the apples, and immediately transfer the skillet to the oven. Bake without opening the oven door for the first 15 minutes, then check at 17 minutes. Bake for 17 to 20 minutes, until the Dutch baby is dramatically puffed and deeply golden around the edges and the center is set rather than wet.
Use dry oven mitts when transferring the extremely hot skillet, and keep the handle turned away from the edge of the stove.
Make sure the center is fully set before serving so the egg-based batter is thoroughly cooked.
Remove the skillet from the oven and let the Dutch baby stand for 2 minutes. Cut it into wedges and serve immediately while the edges are crisp.
Use dry oven mitts because the skillet and handle remain hot.
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