Whether you’re enjoying a casual weekend breakfast with the family or serving a special holiday brunch, this golden Caramel Apple Dutch Baby is certain to be the star of the show.
Caramel Apple Dutch Baby
You may have also heard Dutch baby pancakes called German pancakes or oven pancakes. They’re such a special treat. Pancakes are always a family favorite regardless if it’s classic fluffy buttermilk pancakes, fruity blueberry buttermilk pancakes or my favorite snickerdoodle pancakes. This dutch baby with caramel apples is one of my favorite flavor of pancakes to make. when we want to shake-up the menu just a tad. One thing I particularly love about these kinds of pancakes is, that no two Dutch babies look the same. Each one bakes into it’s own unique shape. Another fun recipe for oven pancakes you may like to try are these Sheet Pan Pancakes from Belly Full.
Tips for Success
- Ideally, it should be made in a cast iron skillet, but, if you don’t have one, you can certainly adapt using any oven safe heavy bottomed skillet in the same size.
- Bring the eggs and milk to room temperature before making the batter also seems to allow the Dutch baby to puff up more quickly.
- When adding the caramel apples back to the batter, leave a 2 inch border around the edge so, the edges will have room to become puffy and golden.
- This caramel apple filled pancake will yield eight servings and how far that will go all depends on the appetites of those you’re serving.
- This type of pancake needs to be served as soon as it comes out of the oven. Dust with powdered sugar or a drizzle of maple syrup for the ultimate in Dutch baby love.
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Helpful Kitchen Items:
Caramel Apple Dutch Baby
Ingredients
- 2 medium Gala apple peeled and thinly sliced
- 2 Tbsp light brown sugar
- 1 1/2 tsp ground cinnamon
- 4 Tbsp butter divided
- 4 large eggs
- 3/4 cup whole milk
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- powdered sugar and maple syrup for serving
Instructions
- Preheat the oven to 450°F. In a 10-inch cast iron skillet melt 2 Tbsp butter. Toss the sliced apple with brown sugar and 1 tsp ground cinnamon and add to the melted butter. Cook for around 7-10 minutes or until softened. Remove to a bowl and set aside.
- Wipe the skillet clean with a paper towel. Whisk together the eggs, milk and vanilla. Add the flour, granulated sugar, cinnamon, salt and ground nutmeg. Set aside.
- Melt the remaining 2 Tbsp of butter in the skillet. Swirl coating the bottom and sides. Pour the batter into the skillet and arrange the cooked apples on top leaving a 2-inch border to allow the edges to puff up. Save a few caramel apple slices for garnishing, if desired.
- Bake for 18-20 minutes or until puffy and golden. Dust with powdered sugar and serve with a drizzle of maple syrup, if desired.
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Melissa says
Hi Jessica, I’m so happy your family enjoyed this dutch baby, we love it too! Thanks so much for taking the time to say so.
Jessica says
This was great! We made it as part of our Easter brunch this year and it was fantastic!
Thanks!
Maggie Unzueta says
I want to make everything you post on your blog!!! Drooling, but please don’t tell anyone. 🙂
Melissa says
Hi Maggie, you are the sweetest, truly! Come to the East coast and I’ll make them for you. ☺
Marja says
Hi,
Why do you call it a Dutch baby and than say that it’s a recipe from Germany? That are 2 different country’s! It’s a German baby or it’s a Dutch baby from the Netherlands. It can’t be 2 different country’s in 1 recipe, or….am i mistaken? I’m from the Netherlands and saw the irregularity in 1 eye blink. But i might be wrong, if so please explain to me? Cos i don’t understand otherwise. Thanks in advance. But saying all this doesn’t mean it doesn’t taste great, cos it is delicious! Whatever the name is or might be, the taste and the flavor are great. I want you to know that.
Melissa says
The Dutch Baby is sometimes referred to as a German pancake or puff pancake. You can read more about it here.