An easy apple Dutch baby recipe, sometimes called German Pancakes or Apple Puff Pancakes. The pancake puffs up during cooking and then deflates a bit when it comes out of the oven.  Dust some powdered sugar over the pancake while still warm or drizzle a little maple syrup over the top.

This is my favorite short stack recipe and this french toast for one are both perfect for a relaxing weekend breakfast. And don’t forget to try the cinnamon streusel muffins!

Close up of dutch baby pancake in skillet.

This yummy Apple Dutch Baby is like a breakfast apple pie!

Ingredients Notes

  • Whole Eggs and Milk: Either whole or reduced-fat milk works perfectly.
  • Vanilla Extract: You can also switch things up by using vanilla paste.
  • Flour: An all-purpose flour is used for the batter.
  • Butter: This adds a creamy texture and rich flavor when sautéing the apples.
  • Apples: Use your favorite variety to tailor the taste to your liking.
  • Sugars: Incorporate both granulated white sugar and brown sugar for delicate sweetness that balances out the apple flavor.
  • Spices: Ground cinnamon, nutmeg, and ginger add classic flavor.

Dutch Baby Apple Pancake Preparation Steps

(Note: please see the recipe card at the bottom of the post for the complete written instructions.)

Add the butter to the heated cast-iron skillet and tilt it to coat the bottom of the skillet with the melted butter. Preheat the oven to 425° F Check with an oven thermometer to ensure proper oven temperature is achieved.

In a medium bowl or 4-cup measuring cup, whisk together the eggs, milk, vanilla, sugar, and salt. Add the flour and mix until smooth.

Layer the sliced apples on the bottom of the skillet and sprinkle the nutmeg, ginger, and cinnamon over the apples. Stir the apples and cook until the apples start to soften about 3-4 minutes. Stir in the brown sugar and continue cooking for about 3-4 more minutes until the apples are now very soft.

Distribute the apples evenly along the bottom of the cast iron skillet and pour batter over the apples.

Distribute the apples evenly along the bottom of the pan and pour the batter over the apples. Place the skillet in the oven and bake at 425°F for about about 18-20 minutes

When the pancake rises and is golden brown, remove it from the oven and sprinkle it with powdered sugar, Serve immediately.

Apple Dutch Baby Pancake: Frequently Asked Questions

What’s the difference between a Dutch Baby and a German Pancake?

Nothing really, they are the same thing.

Why didn’t my Dutch Baby pancake rise?

The most common reason is either the pan or oven wasn’t hot enough. Make sure you put the skillet in a preheated oven.

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vlose upof applepancake in cast-iron skillet.

Apple Pancake for One

This is one of my favorite things to make in my 6-inch cast-iron skillet. A great recipe for apples that might be a little too soft to eat raw. A truly delightful and deliciously easy breakfast for two.
4.60 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: German
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 1 (6-inch) pancake
Calories: 836kcal
Author:Sydney Dawes

Ingredients

  • 2 eggs
  • ½ cup milk
  • 2 tablespoons sugar
  • ¼ teaspoon vanilla
  • ½ cup all-purpose flour
  • 1 tablespoons butter
  • 1 large apple peeled, cored and sliced thin
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground ginger
  • pinch of salt

Instructions

  • Preheat oven to 425 degrees. Check with an oven thermometer to ensure proper oven temperature is achieved.
  • In a medium bowl or 4-cup measuring cup, whisk together the eggs, milk, vanilla, sugar, and salt. Add the flour and mix until smooth.
  • Heat a 6-inch cast-iron skillet over medium-high heat. Add the butter and tilt to coat the bottom of the skillet with the melted butter.
  • Layer the sliced apples on the bottom of the skillet and sprinkle the nutmeg, ginger, and cinnamon over the apples. Stir the apples and cook until apples start to softened, about 3-4 minutes.
  • Stir in the brown sugar and continue cooking for about 3-4 more minutes until the apples are now very soft.
  • Distribute the apples evenly along the bottom of the pan and pour the batter over the apples.
  • Place the skillet in the oven and bake at 425 degrees Fahrenheit until the batter rises and browns, about 18-20 minutes.
  • Remove from oven and sprinkle with powdered sugar, Serve immediately.

Notes

Preheat the Oven: Make sure to preheat the oven and its hot enough otherwise the pancake might not rise properly.
Choose the Right Apples: You’ll want to use apples that hold their shape and offer a balance of sweetness and tartness, such as Honeycrisp, Braeburn, or Granny Smith.
Thinly Slice the Apples: Thin apple slices will cook more evenly and quickly, ensuring they’re softened but not mushy in your pancakes. 
Precook the Apples: Sauté the apple slices in the skillet with a little butter and cinnamon until they’re slightly softened. 
Use a Well-seasoned Skillet: A well-seasoned cast iron skillet is ideal for pancakes. It heats evenly and helps to achieve a nice, golden brown exterior on your pancakes.
Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing will develop gluten in the flour, making your pancakes tough instead of fluffy.

Nutrition

Serving: 1g | Calories: 836kcal | Carbohydrates: 133g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 412mg | Sodium: 433mg | Fiber: 7g | Sugar: 77g
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4.60 from 5 votes (5 ratings without comment)

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