Imagine a golden, puffy pancake gently hugging a layer of warm cinnamon-spiced apples—crispy around the edges, custardy in the center, and just begging for a swirl of maple syrup. This is your weekend breakfast dream! Whether you’re treating the kids or making something cozy for a girlfriend brunch, this Cinnamon Apple Dutch Baby is your go-to skillet magic—easy enough for a lazy Sunday, fancy enough for guests.
Why You’ll Love This Recipe
This recipe has become a family favorite in our house—partly because it’s so simple, but mostly because it looks (and tastes) like you spent way more time than you did! When I was a personal chef, I made a version of this for a brunch event, and it was the first dish to disappear. Now it’s on constant repeat in my own kitchen, especially in apple season!
- Comes together with pantry staples
- Bakes up beautifully in one pan—hello, easy cleanup!
- Fluffy, golden, custard-like texture
- Infused with warm cinnamon flavor and tender apples
- Perfect for brunch, cozy breakfasts, or even dessert
Ingredients Breakdown
Essentials
- 2 medium apples (Granny Smith or Gala), peeled, cored, thinly sliced
- 1 tbsp unsalted butter (for sautéing apples)
- 1 tsp ground cinnamon
- 1–2 tbsp granulated sugar (adjust based on apple sweetness)
- Pinch of salt
- Optional: ½ tsp lemon juice (brightens the apples)
- 3 large eggs
- ⅔ cup (160 ml) whole milk
- ¾ cup (90 g) all-purpose flour
- 2 tbsp granulated sugar (for batter)
- ½ tsp ground cinnamon (more if you love it!)
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp unsalted butter, melted
Pro Tips
- Use a firm apple like Granny Smith for structure, or Honeycrisp for extra sweetness.
- Letting your batter rest helps create a fluffier texture and fewer lumps.
- Make sure your skillet is *very* hot before adding the batter—it helps the pancake puff dramatically.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and place a 9–10 inch cast-iron skillet inside to heat.
- In a separate skillet, melt 1 tablespoon butter over medium heat. Add apples, 1 teaspoon cinnamon, 1–2 tablespoons sugar, and a pinch of salt. Sauté 4–6 minutes until apples are just tender. Add a touch of lemon juice if using. Set aside.
- In a mixing bowl, whisk the eggs until frothy. Add the milk, flour, sugar, vanilla, cinnamon, and salt. Whisk until smooth. Stir in the melted butter. Let rest for 5–10 minutes while you prep your apples.
- Carefully remove the hot cast-iron skillet from the oven. Swirl a bit of extra butter in the pan to coat.
- Spread the sautéed apples evenly in the skillet. Pour the batter over the apples—it may sizzle, and that’s a good sign!
- Return to the oven and bake for 12–18 minutes until puffed and golden with a set center.
- Remove from oven. Let sit 1–2 minutes, then slice into wedges.
- Serve with a dusting of powdered sugar, warm maple syrup, and whipped cream or yogurt. Add extra cinnamon or a drizzle of caramel if desired.
Chef’s Tips and Tricks
- For best puff, use room temperature eggs and milk.
- Don’t open the oven while baking! It can deflate your Dutch baby.
- If you want extra buttery edges, brush the skillet with a little melted butter just before pouring in the batter.
- Letting the batter rest even for 5 minutes makes a big difference—don’t skip if you have time.
Recipe Variations and Serving Suggestions
- Add a pinch of nutmeg or cardamom for extra spice depth.
- Try pears instead of apples, sautéed the same way.
- Top with chopped toasted pecans or walnuts for crunch.
- Make it a holiday brunch star with a caramel drizzle or apple cider syrup.
- Serve with a scoop of vanilla ice cream for dessert vibes.
FAQs
Can I make this ahead of time?
You can prep the apples and batter in advance and refrigerate separately. Let them come to room temp before baking for best puff.
What if I don’t have a cast-iron skillet?
A heavy ovenproof skillet or pie dish works in a pinch, though cast iron gives the puffiest, crispiest result.
Can I use dairy-free milk?
Yes! Use unsweetened almond, oat, or soy milk for a dairy-free version. Just make sure it’s not too watery for best texture.
Recipe Card
Prep Time: 15 minutes
Cook Time: 12–18 minutes
Total Time: 30 minutes
Ingredients:
- 2 medium apples, peeled and thinly sliced
- 1 tbsp butter (for apples)
- 1 tsp cinnamon
- 1–2 tbsp sugar (for apples)
- Pinch of salt
- ½ tsp lemon juice (optional)
- 3 large eggs
- ⅔ cup whole milk
- ¾ cup all-purpose flour
- 2 tbsp sugar (for batter)
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp melted butter
Instructions:
- Preheat oven to 425°F with cast-iron skillet inside.
- Sauté apples with butter, cinnamon, sugar, salt, and lemon juice (optional). Cook until just tender.
- Whisk eggs, then add milk, flour, sugar, vanilla, cinnamon, and salt. Stir in melted butter. Let rest.
- Remove skillet from oven, coat with a little butter, add apples, then pour in batter quickly.
- Bake 12–18 minutes until puffed and golden. Serve hot with maple syrup, powdered sugar, and whipped cream.
Nutrition: Approx. 250–300 calories per serving
If you try this Cinnamon Apple Dutch Baby, I’d love to see it! Snap a pic and tag me @thekitchensaid on Instagram—or leave a comment below and let me know how it turned out. Enjoy your cozy skillet moment!
