Nothing says a special occasion like an old-fashioned Dutch Baby Pancake baked in a cast-iron skillet. This popover-style breakfast, finished with a homemade apple pie filling, is ideal for holidays, anniversaries, or birthdays.
A Fluffy, Festive Breakfast Pancake!
Have you tried a Dutch baby pancake? Also called a German pancake, it’s like a giant popover: an egg-forward batter puffs up into dramatic, golden edges in the oven and then gently deflates in the center. The soft, custardy middle is the perfect place to add a flavorful filling.
Here I use a warm, sweet apple pie filling to give the Dutch baby more substance than a simple dusting of powdered sugar or a drizzle of syrup. Of course, you can top it however you prefer — fresh berries, yogurt, or jam all work beautifully.
What’s the Difference Between a Dutch Baby and a Pancake?
Although the name includes “pancake,” a Dutch baby differs from American flapjacks in several ways. Typically you bake one large pancake and slice it, rather than making multiple small pancakes per person. The batter yields crisp, puffed edges and a custardy center after it collapses, whereas standard pancakes are uniformly soft and cooked on a griddle. Also, Dutch babies bake in the oven rather than on the stovetop.
What Is a Dutch Baby Made Of?
The Dutch baby itself needs just a few pantry staples. Below are the ingredients for both the pancake and the apple pie filling; omit the filling ingredients if you prefer a different topping.
Dutch Baby
- Butter: Salted or unsalted works.
- Eggs: Two large whole eggs and one additional egg white, preferably at room temperature.
- Milk: Room temperature.
- Flour: All-purpose flour.
- Sugar: Granulated sugar (or brown sugar if you prefer).
- Vanilla: Pure vanilla extract or vanilla bean paste.
- Salt.
- Toppings: Powdered sugar, fresh fruit, or the apple pie filling below.
Apple Pie Filling
- Butter: Unsalted is recommended; omit added salt if you use salted butter.
- Sugar: Both granulated and light brown sugar for depth of flavor.
- Spices: Ground cinnamon and a touch of nutmeg (or apple pie spice).
- Apples: Peeled, cored, and cubed. Tart, firm varieties like Granny Smith or Pink Lady hold up best.
- Lemon juice: Prevents browning and brightens the apples.
- Salt, water, and cornstarch: Cornstarch thickens the filling; arrowroot can be used instead.
- Vanilla: Pure vanilla extract or vanilla bean paste.
How to Make a Dutch Baby Pancake
If you haven’t made a Dutch baby before, it’s simple and a bit theatrical. The key steps are below.
Bake the Dutch Baby
- Preheat the skillet: Place a 10-inch cast-iron skillet in the center of a 425°F oven and let it heat for at least 15 minutes so it’s very hot.
- Blend the batter: In a blender combine 1 tablespoon butter, two whole eggs, one egg white, 1/2 cup milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1/2 teaspoon vanilla, and a pinch of salt. Blend until smooth, scraping the blender as needed.
- Butter and bake: Remove the skillet carefully, swirl the remaining butter to coat, pour in the batter, and return to the oven. Bake 15–20 minutes until the edges are puffed and golden.
- Finish: Dust with powdered sugar and serve with berries or the apple pie filling.
Make the Apple Pie Filling
- Prep the apples: Peel, core, and cube the apples, then toss with lemon juice.
- Cook: In a large skillet melt the butter with cinnamon and nutmeg over medium heat. Add the apples, sugars, and water, cover, and simmer for 6–7 minutes until slightly softened.
- Thicken: Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Stir it into the apples and cook another 1–2 minutes until the sauce is thick and glossy. Remove from heat and let cool slightly.
- Serve: Spoon the cooled apple filling into the center of the Dutch baby and enjoy.
Helpful Tips
A few tips to improve results and adapt the recipe:
- Room temperature ingredients: Let eggs and milk warm to room temperature for a more dramatic rise.
- Skillet options: Cast iron gives the best crust, but any ovenproof skillet or a pie pan will work. For larger quantities, use a larger baking dish.
- Popovers: Use the same batter in a muffin tin to make individual popovers.
Topping Ideas
If apples aren’t what you want, try these toppings:
- Powdered sugar and fresh berries
- Maple syrup
- Nutella
- Jam and butter
- Chopped pecans, walnuts, or slivered almonds
- Honey with cream or yogurt
How to Store and Reheat Leftovers
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently in a 350°F oven until warmed through to preserve texture.
Can I Freeze This?
- Yes. Wrap portions tightly in plastic wrap and place in a freezer bag or foil. Freeze up to one month; thaw in the refrigerator before reheating. Note that texture may change after freezing.
Dutch Baby Recipe
Ingredients
Dutch Baby Pancake
- 3 tablespoons butter, divided
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon pure vanilla extract
- Pinch kosher salt
- Sifted powdered sugar, for dusting
- Fresh fruit, like strawberries or blueberries
Apple Pie Filling
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 5 apples, peeled, cored, and cut into cubes
- 1 tablespoon lemon juice
- Pinch salt
- 1/2 cup + 2 tablespoons water
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
Instructions
For the Dutch Baby Pancake
- Place a 10-inch cast iron skillet in the center of the oven and preheat to 425°F. Let the skillet heat at least 15 minutes.
- In a blender combine 1 tablespoon butter, 2 eggs, 1 egg white, milk, flour, sugar, vanilla, and a pinch of salt. Blend until smooth.
- Carefully remove the hot skillet and swirl the remaining 2 tablespoons butter to coat. Immediately pour the batter into the skillet.
- Bake 15–20 minutes until the edges are golden and puffed.
- Dust with powdered sugar and serve with fresh berries or the apple pie filling.
For the Apple Pie Filling
- Peel, core, and cube the apples; toss with lemon juice.
- In a large skillet melt butter with cinnamon and nutmeg over medium heat.
- Add apples, both sugars, and 1/2 cup water. Stir to combine.
- Cover and cook, stirring occasionally, 6–7 minutes until apples are slightly softened.
- Mix cornstarch with 2 tablespoons water until smooth; stir into the apples and cook until bubbly, about 2 minutes. Remove from heat and cool.
- Spoon the cooled filling onto the Dutch baby and serve.
Equipment
- 10-inch cast iron skillet (or any ovenproof skillet)
- Blender
- Large skillet for the filling
- Rubber spatula
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F oven until warmed through.
- Room temperature: Bringing ingredients to room temperature helps the batter rise and gives the best puff.
- Skillet: Cast iron gives the best crust, but any ovenproof pan works. Double the recipe for a larger pan.
- Popovers: Use the batter in a muffin tin for individual popovers.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and preparation.
More Yummy Breakfast Recipes
- Cinnamon Rolls from Scratch
- How to Make Crepes
- Blueberry Scones