This Apple Dutch Baby Pancake is like a combination of an apple pie and a tender buttery pancake. There isn’t any flipping or dripping and cleanup is a breeze.
It wasn’t that long ago that I was first introduced to the Dutch Baby Pancake. Amazed was my initial opinion. My opinion of this Apple Dutch Baby Pancake doubles down that opinion.
One of the reasons that I love this pancake is because they are so simple to make and delicious to eat. They’re perfect for breakfast,brunch and in my case breakfast for dinner! Being able to just mix them up and pour them into a pan can’t be easier. I use a large mixing bowl with a spout. I just love the way that they puff up in the oven. They look like they’re a souffle or something difficult…not.
When I eat traditional pancakes I have a tendencyto use a 1:1 ratio of syrup to pancake because they’re often dry. That isn’t the case with a Dutch Baby Pancake. Their sweetness comes from the fruit that’s sprinkled over the top before baking. I dusted the Blueberry Dutch Baby Pancake with some powdered sugar when I made it. This Apple version got loaded up with a quick cinnamon-apple topping. That definitely bumped it up over the top.
I love having quick and easy breakfast recipes over the holidays or for overnight guests.
This recipe would be so easy to make and would make anyone feel special at your table. The topping can be made in advance to minimalize putting them together when you should be visiting with your guests or drinking mimosas or something important.
Here are a couple more guest ready breakfast ideas that we love!
Blueberry Dutch Baby
Swedish Pancakes Recipe
3 Cheese Quiche
Apple Kolache
We love a great breakfast all day long. You can find all of our Breakfast recipes here!
What is your favorite breakfast meal to make for guests or the holidays? I’d love it if you would share!
I hope you’ll give this Apple Dutch Baby Pancake a try. I think you’ll be hooked like I am.
Author: Hostess At Heart
This Apple Dutch Baby Pancake is like a combination of an apple pie and a tender buttery pancake. There isn’t any flipping or dripping and cleanup is a breeze.
In a 2-quart saucepan, add diced apples, lemonjuice, and apple juice. Cook until apples begin to soften, about 5 minutes.
In a separate bowl combine cinnamon, brown sugar, and cornstarch. Stir into apples and continue cooking until thickened. Remove from heat and set aside.
Dutch Baby Pancake
In a small bowl combine diced apple, 1 teaspoon of cinnamon and 1 tablespoon of sugar. Stir to combine and set aside.
In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
Melt the butter in a 12″ skillet over high heat until foamy. I used a cast iron skillet but use what you have.
Pour batter into the skillet and sprinkle on the apple mixture.
Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
Cut into slices and serve with cinnamon apple topping
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.
The typical Dutch baby batter is made of eggs, flour, milk, and sugar. Or you could omit the sugar for savory Dutch baby pancakes. The batter gets poured into a preheated skillet or baking dish and then baked until it puffs up and becomes golden brown.
German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).
Be sure to use a 9- or 10-inch skillet for making this pancake. The smaller size increases the puff while helping the pancake keep its shape. The pan doesn't have to be cast iron; you can use any oven-safe pan or baking dish of a similar size.
There are two main culprits to flat, sad Dutch baby pancakes: Your oven wasn't hot enough. The hotter your oven, the more puffed your Dutch baby pancake will be. Make sure to preheat the oven for at least 10 minutes before baking the batter.
Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.
If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them.
A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.
What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.
Explore versatile alternatives to Dutch ovens for your cooking needs: stock pots, casserole dishes, slow cookers, roasting pans, cast iron skillets, and clay pots. Adjust cooking techniques and monitor closely when using substitutes.
Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.
Not Enough Butter: Coat the hot pan with plenty of butter. That is crucial for a fluffy and puffy Dutch baby pancake. Overmixing the Batter: Blend the batter just until the ingredients are incorporated. Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake.
Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.
Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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