Description
Light, puffy and studded with caramelized apples, this oven-baked German pancake (Dutch baby) is an easy, show-stopping breakfast that comes together in one skillet.
Ingredients
Scale
- 3 large eggs
- 1/2 cup whole milk (or 2% milk)
- 1 large apple (Granny Smith, Honeycrisp, or Pink Lady), peeled and cored
- 4 tablespoons unsalted butter (½ stick)
- 3 tablespoons granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- Powdered sugar or maple syrup, for serving
Instructions
- Take the eggs and milk out of the refrigerator and let them warm to room temperature for about 30 minutes — this helps the pancake rise nicely. Preheat your oven to 425°F and position a rack in the center.
- Slice the peeled apple thinly (halves or quarters first, then very thin slices).
- Heat a 10-inch cast-iron skillet over medium heat and melt the butter. Add the apple slices, sprinkle in 2 tablespoons of the granulated sugar, the cinnamon, and nutmeg. Cook, stirring from time to time, until the apple edges begin to brown and the fruit softens — roughly 4–6 minutes.
- While the apples cook, whisk together the eggs and milk in a medium bowl (or pulse them in a blender). Add the remaining 1 tablespoon sugar, vanilla, salt, and the flour, and mix until the batter is smooth and lump-free. If you used a bowl for the eggs, use a whisk; if using a blender, blend about 10 seconds.
- Remove the skillet from the heat and spread the caramelized apples into a single layer. Pour the batter over the apples, tilting the pan so the batter covers evenly.
- Slide the skillet into the hot oven and bake until the pancake is puffed at the edges and set in the middle, about 12–15 minutes. The top should be golden.
- Take the skillet out, dust the pancake with powdered sugar or drizzle with maple syrup, slice, and serve immediately.
Notes
- Eat right away. The dramatic puff will fall as it cools, so serve promptly for the best texture.
- To store leftovers, keep in an airtight container in the refrigerator up to 3 days. Reheat gently in a 300°F oven until warm.