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!
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
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
Preheat the oven to 450ºF and place rack in the middle of the oven.
In a medium bowl, whisk together eggs, milk, flour, and vanilla until smooth.
In your enameled cast iron skillet over medium heat, melt butter. Spread apples in the skillet and cook for 4 minutes. Flip apples and continue cooking for 3 minutes.
Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt. Toss the apples gently until fully coated, then top with batter quickly.
Immediately place skillet in the oven and bake for 15 minutes or until the batter has puffed up and turned golden brown around the edges, then remove from oven.
Top with fresh lemon juice and powdered sugar. Gently slice into four pieces and enjoy!