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Apple Cinnamon Dutch Baby

Take your pancake game to the next level with this Apple Cinnamon Dutch Baby. It’s a light and fluffy skillet pancake that’s so easy to make and perfect for chilly, fall mornings!
Course Breakfast
Cook Time 25 minutes
Servings 8
Author Jessica

Ingredients

  • 3 large eggs
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 Granny Smith apple peeled, cored, and sliced
  • 2 tbsp. softened butter
  • Optional: confectioners sugar

Instructions

  • Preheat oven to 425 degrees. While the oven is preheating, stick a cast iron skillet into the oven to preheat.
  • Add the eggs to a large bowl and whisk. Continuing whisking and add in the milk, vanilla, flour, salt, and cinnamon, just until combined.
  • Fold in the apple slices.
  • Remove the cast iron skillet from the oven and drop the butter into the skillet. Carefully swirl the skillet to allow the butter to melt and coat the pan evenly.
  • Pour the batter into the skillet and bake for about 12-15 minutes, or until the center is set and the edges are golden brown and puffy.
  • Remove the skillet from the oven and sift confectioners sugar over the top of the Dutch Baby.
  • Serve immediately.

Notes

For best results, allow the eggs and milk to sit at room temperature before mixing.