Apple Dutch Baby Pancake

Apple Dutch Baby Pancake
This apple-studded, warmly spiced version of a Dutch baby makes a cozy fall breakfast. Jennifer McGruther
Updated:

This apple Dutch baby is a favorite in our home, especially in the fall, when local apples are at their peak. While it doesn’t rise quite as high as a plain Dutch baby, the results are even more delicious with tender, cinnamon-spiced apples sinking into a custardy pancake.

While brandy and apple cider vinegar may seem like odd additions, they help to provide both flavor and balance. Apple cider vinegar brings a much-needed hit of acidity, while brandy amplifies the apples’ flavor.

Serves 6

For the Pancake Batter
  • 4 eggs
  • 1 cup milk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
For the Apples
  • 1/4 cup butter
  • 2 medium apples, peeled, cored, and sliced thin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon brandy
Heat the oven to 450 degrees F.

Whisk the eggs, milk, flour, and sea salt together until they form a uniform batter with about the consistency of heavy cream. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium-high heat. Stir in the apples, cinnamon, and brown sugar. Turn down the heat to medium, and continue cooking until tender, about 8 minutes. Stir in the apple cider vinegar and brandy, and continue cooking for an additional 2 minutes.

Pour the pancake batter into the skillet, and transfer it to the oven. Bake until cooked through and puffed, about 10 minutes. Serve immediately.

Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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