Top with a squeeze of fresh lemon juice and a dusting of powdered sugar. Gently slice into four pieces and serve warm. Enjoy your delicious apple skillet pancake!
Forget the days of flipping pancakes and say hello to skillet-sized pancakes or as they're commonly known by: Dutch Baby. This Fall-inspired version is our Cinnamon Apple Dutch Baby recipe. Made with fresh apples and cinnamon sugar, this breakfast (sometimes dessert) recipe is perfect for Fall weather.
Our favorite part of the entire cooking process is watching the pancake puff up in the oven. It may be a little confusing your first time if you weren't aware of this part, but that's what makes this recipe so much fun for family breakfasts!
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Recipe Summary
5 minutes
25 minutes
4
Breakfast
Recipe Ingredients
1 large Granny Smith apple, peeled, cored and sliced
3 eggs, room temperature
½ cup whole milk
½ cup all-purpose flour
¼ teaspoon vanilla extract
2 tablespoons butter
¼ cup dark brown sugar
¼ teaspoon cinnamon
Fresh Lemon Juice, garnish
Powdered Sugar, garnish
Recipe Directions
1. Preheat the Oven
Preheat the oven to 450ºF and place the rack in the middle position.
2. Prepare the Batter
In a medium bowl, whisk together the eggs, milk, flour, and vanilla until the mixture is smooth and lump-free. Set aside.
3. Cook the Apples
In your enameled cast iron skillet over medium heat, melt the butter. Add the apples, spreading them evenly in the skillet, and cook for 4 minutes. Flip the apples and continue cooking for another 3 minutes until they begin to soften.
4. Caramelize the Apples
Sprinkle the brown sugar and cinnamon over the apples and cook for another minute, or until the sugar starts to melt. Gently toss the apples until they are evenly coated in the caramelized mixture.
5. Add the Batter and Bake
Quickly pour the prepared batter over the apples in the skillet. Immediately place the skillet in the oven and bake for 15 minutes, or until the batter has puffed up and turned golden brown around the edges. Remove from the oven.
6. Finish and Serve
