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This apple Dutch baby, or German pancake, is loaded with fresh Honeycrisp apples and topped with a homemade salted bourbon caramel sauce, making it the perfect fall breakfast.
I'm all about German pancakes - from a raspberry lemon Dutch baby to a savory Dutch baby. But my favorite might be this one loaded with apples.
When you think of fall fruit, there is only one thing that should come to mind - apples. So with that in mind, what better way to celebrate fall than an apple Dutch baby.
If you've never had a Dutch baby, you really are missing out. And before you freak out, it is actually quite easy to make. You simply whip up the ingredients in a blender and then throw in a hot skillet, letting the oven do the rest.
But to really put this apple Dutch baby over the top, you have to drizzle some homemade salted bourbon caramel over top. You can also try some apple cider caramel sauce. Yes it is some extra work, but so worth it!
Why This Recipe Works
- Flavorful Ingredients - The combination of sweet, tart apples with the rich, eggy batter creates a delightful contrast of flavors. The apples caramelize as they cook, adding a sweet and slightly tangy dimension to the dish.
- Texture Contrast - The Dutch baby has a unique texture that's crispy on the outside and soft and custardy on the inside. The apples add a chewy, caramelized texture that complements the pancake's airy and light center.
- Easy - Making an apple Dutch baby is relatively simple. If you want a cake version, you can try this Dutch apple cake. You slice some apples, mix the batter and bake it in the same skillet.
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Ingredient Notes
- Apples - Choose apples that are firm and slightly tart for the best flavor contrast with the sweet batter. Good options include Granny Smith, Honeycrisp, or Braeburn apples. You can peel and slice them thinly for even cooking.
- Sugar - Light brown sugar is used to slightly sweeten the apples.
- Butter - Butter is used for both sautéing the apples and greasing the baking dish. It adds flavor and helps the apples caramelize beautifully.
- Eggs - Fresh eggs are essential for the batter. They provide structure and help the Dutch Baby puff up in the oven. Use large eggs..
- Milk - Whole milk is often preferred for its richness.
- Flour - All-purpose flour is the most common choice for Dutch baby pancakes. It provides the right balance of structure and tenderness.
- Vanilla Extract - A touch of vanilla extract can enhance the overall flavor.
- Spices: Cinnamon and nutmeg are popular spices to add warmth and depth to the dish. You can adjust the quantities to suit your taste.
- Salt: A pinch of salt enhances the overall flavor and balances the sweetness of the apples and sugar.
- Lemon Juice: A squeeze of fresh lemon juice over the sliced apples can help prevent browning and add a touch of acidity to balance the sweetness.
- Optional Toppings - While not part of the batter, toppings like powdered sugar, maple syrup, caramel sauce, or a dollop of whipped cream can be added to your Dutch Baby when serving to enhance its flavor and appearance.
Ingredient Swaps
Like any recipe, you can replace some of the ingredients in the recipe. Some variations include:
- Instead of light brown sugar, you can use granulated sugar or alternative sweeteners like honey, maple syrup, agave nectar, or coconut sugar. Keep in mind that some of these alternatives may have a stronger flavor, so adjust the quantity to taste.
- If you want to make your apple Dutch baby dairy-free or vegan, replace butter with plant-based alternatives like vegan margarine or coconut oil for sautéing the apples and greasing the pan.
- You can replace each egg in the recipe with a suitable egg substitute. Common egg replacers include mashed bananas, applesauce, silken tofu, or commercial egg replacers like Ener-G.
- If you're lactose intolerant or following a dairy-free diet, you can substitute cow's milk with non-dairy alternatives like almond milk, soy milk, oat milk, or coconut milk. Just ensure that the milk substitute is unsweetened and unflavored.
- For those with gluten sensitivities or celiac disease, you can use a gluten-free flour blend as a substitute for all-purpose flour. Look for a blend specifically designed for baking, or you can experiment with almond flour, coconut flour, or rice flour.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Toss the apples with some sugar and arrange on the bottom of a cast iron skillet with melted butter. Place in a 450°F oven for 10 minutes.
While it is heating up, add the remaining ingredients to a blender and blend on high for 1 minute or until smooth.
Remove the skillet from the oven and pour the batter in. Bake for 18-20 minutes at 450°F before reducing to 300°F and baking another 5 minutes.
Top with some caramel and whipped cream if desired.
FAQs
It’s in between a pancake and Yorkshire pudding. Meaning it’s pancake batter but instead of cooking on the stove top you throw the batter in a hot skillet and cook in the oven and let it puff up like Yorkshire pudding.
Apples that are slightly tart and firm work well for Apple Dutch Baby. Common choices include Granny Smith, Honeycrisp, or Braeburn apples. The tartness of these apples contrasts nicely with the sweet batter.
You can opt for a 9 x 13 glass baking dish instead of a cast iron pan. Your pancake will turn out slightly thinner, but it still works wonderfully.
While it's best to bake the Dutch Baby immediately after preparing the batter, you can mix the dry and wet ingredients separately in advance and combine them just before baking.
However, the batter may not puff up as much if it sits for an extended period.
You know it is done with how it looks. It should be puffed, lightly browned across the top, and darker brown on the sides and edges.
You can keep in the fridge in an airtight container for up to 3 days. To reheat, place in a 300°F for 5 minutes or until warmed through. It won't regain its original puffiness but will still taste delicious.
Equipment
The equipment you use is important to how the apple Dutch baby turns out. What is needed is the following:
- Chef's knife - A quality knife is needed to slice the apples.
- Skillet - You want a cast iron skillet that is oven safe.
- Blender - Needed to mix together the pancake batter.
Pro Tips/Recipe Notes
- Room Temperature Ingredients - If time permits, make sure the butter, eggs and milk are room temperature.
- Mix Well - It’s important to make sure all of the ingredients are mixed well, which is why a blender works great. But you can go old school and just use a wooden spoon to mix everything.
- Preheat the Skillet - It’s important to preheat the skillet so it’s ready as soon as the batter hits the pan. This contributes to the browning on the bottom of the pancake and its rise. If you have time, let the skillet sit in a heated up oven for at least 30 minutes before adding butter, then the batter.
- Use Cast Iron - Cast iron skillets are meant for Dutch babies. If you don’t have a cast iron skillet, make sure you are using a pan that can go in the oven.
- Let Batter Rest - After mixing the batter, let it rest for about 15-20 minutes at room temperature. This allows the flour to fully hydrate and helps create a lighter and fluffier Dutch Baby.
Other Breakfast Recipes
If you’ve tried this apple Dutch baby or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you want another apple breakfast, try these apple cinnamon pop tarts. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple Dutch Baby
Ingredients
Dutch Baby
- 1 large Honeycrisp apple, thinly sliced
- 2 tablespoon light brown sugar
- 6 tablespoon unsalted butter, melted
- 4 large eggs
- ⅔ cup whole milk
- ⅔ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
Salted Bourbon Caramel
- 1 cup granulated sugar
- 7 tablespoon unsalted butter, cut into chunks
- ⅔ cup heavy cream
- 2 tablespoon bourbon
- ½ teaspoon sea salt
Whipped Cream
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
Dutch Baby
- Preheat oven to 450°F. In medium bowl, toss apple slices with brown sugar. Arrange apple slices in even layer in the bottom of 12" cast iron skillet. Pour 4 tablespoon melted butter over apples. Place skillet in the oven for 10 minutes.
- While skillet is heating up, add remaining 2 tablespoon melted butter, eggs, milk, flour, vanilla extract, cinnamon, salt and nutmeg to blender and blend on high for 1 minute or until batter is smooth. Remove skillet from oven and pour batter in.
- Bake for 18-20 minutes and then reduce temperature to 300°F and bake for another 5 minutes. DO NOT open oven during the first 15 minutes or the pancake might deflate. Remove when pancake is puffed and brown on top. Drizzle some caramel over it and top with whipped cream.
Salted Bourbon Caramel
- While dutch baby is baking, make the caramel. In a dry, deep skillet cook the sugar over medium-high heat. Stir constantly with rubber spatula until the sugar is melted and turns a golden caramel color. Remove from heat and add the chunks of butter, one at a time. Whisk until combined. The caramel will bubble from this, but that is expected.
- Slowly add the cream and whisky until everything is combined. Return the skillet to medium heat and cook, stirring constantly for 3-5 minutes or until caramel thickens. Remove from heat and add bourbon and salt. Set aside to cool.
Whipped Ricotta Cream
- In bowl of stand mixer with whisk attachment, whip the cream, sugar and vanilla extract on medium-high until medium peaks form, about 3-4 minutes.
Notes
- Room Temperature Ingredients - If time permits, make sure the butter, eggs and milk are room temperature.
- Mix Well - It’s important to make sure all of the ingredients are mixed well, which is why a blender works great. But you can go old school and just use a wooden spoon to mix everything.
- Preheat the Skillet - It’s important to preheat the skillet so it’s ready as soon as the batter hits the pan. This contributes to the browning on the bottom of the pancake and its rise. If you have time, let the skillet sit in a heated up oven for at least 30 minutes before adding butter, then the batter.
- Use Cast Iron - Cast iron skillets are meant for Dutch babies. If you don’t have a cast iron skillet, make sure you are using a pan that can go in the oven.
- Let Batter Rest - After mixing the batter, let it rest for about 15-20 minutes at room temperature. This allows the flour to fully hydrate and helps create a lighter and fluffier Dutch Baby.
Chris says
This was fantastic!