For day 8 of my 12 Days of Thanksgiving Recipes we are making an apple cinnamon dutch baby. I am firmly in the camp of eating breakfast on Thanksgiving and this dutch baby is the perfect option. It is so quick an easy to make but is always a crowd pleaser!
If you’ve never had a dutch baby, also called a german pancake, it is a fluffy, eggy pancake that is baked in the oven! It rises up in the oven thanks to high heat and a preheated pan. It is such a fun breakfast and will be your new favorite.
My family made these all the time growing up and we always loved it. My brothers and I would fight over who got an edge piece and who got a middle piece (we would make it in a 9×13 pan so we had enough for everyone). I would pile it high with fruit and lots of maple syrup. So this recipe is definitely a nostalgic one for me, but the cinnamon apples on top are my current favorite topping!
ingredients needed for this apple cinnamon dutch baby
dutch baby
- 4 eggs
- 2/3 cup flour
- 2/3 cup milk
- 1/2 tsp salt
- 4 tbsp butter, divided
cinnamon apples & topping
- 1 tbsp butter
- 1 red apple, thinly sliced
- 1/2 tsp cinnamon
- whipped cream
- maple syrup
how to make this apple cinnamon dutch baby
Dutch babies look really impressive, but could not be easier to make. Start by preheating your oven to 450 F. Place a cast iron skillet in the oven with 3 tbsp of butter. The pan will heat up while you make the batter!
Add the eggs, flour, milk, salt, and 1 tbsp of melted butter to a blender and blend until smooth. When the oven is up to temp, remove the cast iron skillet and carefully pour the batter in. Transfer it back to the oven and let it bake for 15 minutes. Don’t open your oven before at least 10 minutes or your pancake might deflate!
While the pancake cooks, let’s make the cinnamon apples. Add the butter to a pan over medium heat with the thinly sliced apple and cinnamon. Stir until the cinnamon is evenly distributed. Stir occasionally and cook until the apples are tender and cooked through (about 5-10 minutes).
When the pancake is set and has risen considerably along the edge of the pan, remove it from the oven. It may deflate slightly after being out of the oven for a few minutes. Slice it right away and top with whipped cream, cinnamon apples, and maple syrup. Enjoy!
other recipes you will love
- the best fluffy hotcake
- pumpkin stuffed french toast
- brown butter banana nut cinnamon rolls
- apple cake with cinnamon whipped cream
apple cinnamon dutch baby
ingredients
dutch baby
- 4 eggs
- 2/3 cup flour
- 2/3 cup milk
- 1/2 tsp salt
- 4 tbsp butter, divided
cinnamon apples and topping
- 1 tbsp butter
- 1 red apple thinly sliced
- 1/2 tsp cinnamon
- whipped cream
- maple syrup
instructions
- Preheat the oven to 450 F. Place a 10 inch cast iron skillet in the oven with 3 tbsp of butter. The pan will heat up and melt the butter while you make the batter.
- Add the eggs, flour, milk, salt, and remaining 1 tbsp of butter to a blender and blend until smooth. When the oven is up to temp, remove the cast iron skillet and carefully pour the batter in. Transfer it back to the oven and let it bake for 15 minutes. Don't open your oven before at least 10 minutes or your pancake might deflate!
- While the pancake cooks, make the cinnamon apples. Add the butter to a pan over medium heat. Add the thinly sliced apples and cinnamon and stir until the cinnamon is evenly distributed. Stir occasionally and cook until the apples are tender and cooked through (about 5-10 minutes).
- When the pancake is set and has risen considerably along the edge of the pan, remove it from the oven. It may deflate slightly after being out of the oven for a few minutes. Slice it right away and top with whipped cream, cinnamon apples, and maple syrup. Enjoy!
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