This classic dutch baby is finished with a warm cinnamon apple compote. It’s essentially a German-style pancake that’s easy to make and ready in about 30 minutes—best served straight from the oven while it’s puffed and golden.
Sometimes the most memorable dishes are the simplest. This apple dutch baby uses common pantry ingredients and yields a dramatic, puffy pancake with crisped edges and a tender, custard-like center. Top it with soft, spiced apples and you have a breakfast or dessert that feels special without being complicated.
Why Is It Called a Dutch Baby?
Despite the name, the dutch baby traces back to German pancakes. The term likely comes from a corruption of “Deutsch,” the German word for German, and the name stuck in English-speaking communities. Whatever the origin, the result is a simple, impressive breakfast that puffs up beautifully in a hot oven.
Why You’ll Love This Recipe
- Easy prep. Batter comes together quickly in a blender or with a whisk, then bakes in one skillet.
- Delicious texture. Crispy edges with a soft, slightly custardy center make each bite satisfying.
- Flexible toppings. The apple compote is classic, but fresh berries, caramel, or a dusting of powdered sugar all work well.
- Great any time of day. Serve it for breakfast, brunch or even a simple dessert.
Ingredient Notes
- Eggs: Room temperature eggs help the batter rise and give the pancake its puff.
- Milk: Whole milk yields a richer, more custardy texture; lower-fat milks will also work in a pinch.
- Nutmeg: A small pinch complements the cinnamon in the compote without overpowering the dish.
- Apple compote: Make the compote from fresh apples with a little sugar, lemon and cinnamon for best flavor.
See the recipe card below for exact ingredient amounts and measurements.
Recipe Variations
Personal size: Halve the recipe and bake in a 5-inch skillet for a single serving; baking time will be a few minutes shorter.
Spiced variations: Add 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, or 1/2 teaspoon ground cardamom to the batter for extra warmth. For a savory take, omit sugar and add fresh herbs like thyme or basil.
Fruit swaps: Pears, peaches or plums make great alternatives to apples. Fresh berries or quick-fried bananas are also delicious toppings.
Toppings: Try salted caramel, maple syrup, whipped cream, chopped nuts or a light dusting of powdered sugar to finish the pancake.
How to Make Apple Dutch Baby
- Preheat the oven to 425°F.
- Make the batter in a blender or with a whisk: combine eggs, milk, flour, sugar and nutmeg until smooth and frothy. Set aside.
- Place butter in a 10-inch oven-safe skillet and put the skillet in the oven until the butter melts and the pan is hot. Swirl to coat.
- Pour the batter into the hot skillet and bake at 425°F for 18–20 minutes until puffed and golden. Lower the oven to 300°F and bake 5 more minutes to set the center.
- While the pancake bakes, make the apple compote: combine chopped apples and a little water in a heavy saucepan over medium-high heat until bubbling.
- Reduce heat to low, cover, and simmer until apples have softened but still hold some texture, about 15 minutes. Stir in sugar, lemon juice and cinnamon, simmer 3–5 minutes, then remove from heat.
- Top the baked dutch baby with warm apple compote, slice, and serve immediately.
Expert Tips
Room temperature ingredients: Let eggs and milk come to room temperature so the batter incorporates air more easily and puffs well.
Incorporate air: A blender gives a frothy batter quickly; if whisking by hand, be sure to beat thoroughly to add plenty of air.
Oven temperature matters: Start in a very hot oven and use a preheated skillet so the batter rises immediately and the edges crisp.
Storage and Make Ahead Tips
Make ahead: You can prepare the batter up to 48 hours in advance and store it chilled in an airtight container. Bring it to room temperature and re-blend or whisk briefly to reincorporate air before baking.
Leftovers: Store any cooled leftovers in an airtight container for up to 2 days. Reheat gently in a warm oven. For another use, turn leftover pieces into a quick bread pudding.
Recipe FAQ
Yes. An oven-safe non-stick skillet is a good alternative. A glass or ceramic baking dish can work but may produce a less dramatic rise.
They are similar in technique, but Yorkshire pudding is traditionally savory and cooked in beef drippings, while a dutch baby is usually baked in butter and served sweet.
A common reason is insufficient oven heat; the oven and skillet need to be very hot so the batter rises quickly. Also, not enough air incorporated into the batter can limit the rise.
Yes. Thinly sliced apples can be arranged in the hot skillet before pouring the batter for a slightly different presentation and texture.
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Equipment
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1 10-inch cast iron skillet
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1 Blender or whisk
Ingredients
Dutch Baby
- 3 large eggs, at room temperature
- ½ cup (65 g) all-purpose flour
- ½ cup (120 ml) whole milk, at room temperature
- 1 tablespoon (15 g) sugar
- Pinch of nutmeg
- 4 tablespoons (60 g) unsalted butter
Apple Compote
- 3 cups (about 380 g) chopped apples, peeled and cored (Honeycrisp or Granny Smith)
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 g) granulated sugar
- 1 teaspoon (5 ml) fresh lemon juice
- 1 teaspoon ground cinnamon
Instructions
Dutch Baby
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Preheat oven to 425°F.
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In a blender, combine eggs, flour, milk, sugar and nutmeg until very smooth and frothy. Batter can also be whisked by hand.
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Place butter in a heavy 10-inch skillet and put it in the oven until melted. Swirl the pan with an oven mitt so the butter coats the skillet.
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Pour the batter into the hot skillet and bake at 425°F for 18–20 minutes, until puffed and golden. Lower oven to 300°F and bake 5 more minutes.
Apple Compote
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While the dutch baby bakes, place apples and water in a heavy saucepan and cook over medium-high heat until bubbling.
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Reduce heat, cover, and simmer until apples have softened but still hold some texture, about 15 minutes. Stir often.
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Stir in sugar, lemon juice and cinnamon and simmer another 3–5 minutes. Remove from heat.
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Top the baked dutch baby with warm apple compote and serve immediately.
Notes
Make ahead: Batter can be refrigerated overnight; bring to room temperature and re-whisk before baking for best rise.