Nothing says a special occasion like an old-fashioned Dutch Baby Pancake made in a cast-iron skillet. This popover-style breakfast with homemade apple pie filling is perfect for a holiday, anniversary, or birthday breakfast.
A Fluffy, Festive Breakfast Pancake!
Have you ever made a Dutch baby pancake? It’s part breakfast, part magic trick, and completely scrumptious! Also known as a German pancake, a Dutch baby is sort of like a giant popover or Yorkshire pudding, made with an eggy batter that puffs up to a gorgeous golden brown in the oven, and then gently deflates in the center. That’s where you add your filling!
In this case, I’m filling a medium-sized Dutch baby with sweet, homemade apple pie filling. It isn’t hard to make, and gives the dish a more substantial feel than berries and powdered sugar, or maple syrup on its own. However, you can totally fill a Dutch baby pancake however you like.
What’s the Difference Between a Dutch Baby and a Pancake?
So, a Dutch baby pancake is technically made in a pan, but it’s very different from ordinary American pancakes. For one thing, there’s usually just one large pancake, cut into squares or slices, while American-style pancakes are made small so that each person has several. For another, the batter is really different – regular pancakes are soft and spongy, while a Dutch baby pancake has a distinctive custardy texture in the deflated center, and crisp, puffy edges.
Finally, regular pancakes are usually cooked on the stovetop or on a griddle, while Dutch baby pancakes are cooked in the oven.
What Is a Dutch Baby Made Of?
You will only need a handful of basic ingredients to make the actual Dutch baby pancake. I’m also including the apple pie filling recipe here, but if you choose to use another topping, you won’t need to gather those ingredients.
Dutch Baby
- Butter: Salted or unsalted butter will work.
- Eggs: A couple of large, whole eggs and one additional egg white. These should all be set out so they come to room temperature.
- Milk: Also at room temperature.
- Flour: All-purpose flour.
- Sugar: I use granulated sugar, but you could also use brown sugar or some other kind of sugar.
- Vanilla: Pure vanilla extract, or substitute vanilla bean paste if you like.
- Salt
- Toppings: Such as sifted powdered sugar, for dusting, fresh fruit, or the apple pie filling below.
Apple Pie Filling
- Butter: For this, I recommend that you go with unsalted butter. If you use salted, leave out the pinch of salt in the recipe.
- Sugar: You”ll need both granulated sugar and light brown sugar for that classic apple pie taste.
- Spices: Cinnamon and nutmeg, or use apple pie spice.
- Apples: Peeled, cored, and cut into cubes. Any kind of apple will work, but a tart, firm apple will have the best flavor and texture. Granny Smith or Pink Lady apples are great for this.
- Lemon Juice: This prevents the apples from browning, cuts the sweetness of the filling, and brings out the flavor of the apples.
- Salt
- Water
- Cornstarch: For thickening. You can also use arrowroot powder.
- Vanilla: Again, pure vanilla extract is great, or you can use vanilla bean paste for a more intense vanilla taste.
How to Make a Dutch Baby Pancake
Never made a Dutch baby pancake before? No worries! It’s incredibly easy, and also kind of fun. Here’s the cooking method in a nutshell:
Bake the Dutch Baby
- Preheat the Skillet. The batter needs to go into a hot pan, so we start by putting a 10-inch cast iron skillet on the center rack of the oven. Let it preheat along with the oven, to 425°F. (The skillet should heat for at least 15 minutes.)
- Blend the Batter. Combine a tablespoon of the butter with two eggs, one egg white, and the milk, flour, sugar, vanilla extract, and a pinch of salt. Blend well, scraping down the sides of the blender as needed.
- Butter the Skillet and Bake the Dutch Baby. Carefully remove the skillet from the oven, and swirl the remaining butter into the skillet to coat. Immediately pour the batter into the skillet, and bake it for 15 – 20 minutes or until the edges are golden brown and puffed up.
- Toppings: If not using the apple pie filling, then dust the baked Dutch baby with powdered sugar, and serve with fresh berries or other fillings.
Make the Apple Pie Filling
- Prep the Apples. Peel and core the apples. Then cut them into cubes, and toss the with the lemon juice to prevent them from browning.
- Cook the Apples and Filling Ingredients, Except Cornstarch. Next, heat a large skillet over medium heat, and add your butter, cinnamon, and nutmeg. Once the butter melts, add the apples, sugar, and water. Stir these ingredients to combine, and cover the pan with a lid so they can simmer and soften for about 6 minutes.
- Add the Cornstarch. While the apples are cooking, combine the cornstarch and a couple of tablespoons of water in a cup or small dish. Stir them with a spoon until you have a smooth, creamy “slurry.” Once the six minutes are up, stir the slurry into the apples and cook for 2 minutes, or until thick and syrupy.
- Enjoy! Cool the filling, and then pour it over the Dutch baby for a topping.
Helpful Tips
What else should you know about making this pretty popover-style pancake? Here are my best tips for making a great Dutch baby pancake in your own kitchen.
- Room Temperature: While not strictly necessary, having the ingredients at room temperature is the hands-down most reliable way to get a good, puffy result.
- The Skillet: A cast-iron skillet isn’t totally necessary. You can use any ovenproof skillet, or even a pie pan. If you double the recipe, it can be made in a larger baking pan.
- Popovers: Use this batter to make individual servings in a muffin tin, popover-style.
Topping Ideas
Not in the mood for sappers? You can top this dish with all kinds of goodies. Probably the simplest thing to do is add powdered sugar and some fresh fruit, like strawberries, blueberries, or currants. You can also use…
- Maple Syrup
- Nutella
- Jam and Butter
- Chopped Pecans or Walnuts
- Slivered Almonds
- Honey and Cream
Or whatever you like!
How to Store and Reheat the Leftovers
- Dutch baby pancakes are best enjoyed freshly made, but if you have leftovers, you can store them in the refrigerator in an airtight container for 3 to 4 days.
- Reheat in a 350°F oven until warmed through.
Can I Freeze This?
- Yes, although the texture and flavor may not be quite the same after freezing and thawing. To freeze, you’ll need to wrap the portions tightly in plastic wrap and then a freezer bag or layer of foil.
- Mark with the date and freeze for up to one month.
Dutch Baby Recipe
Ingredients
Dutch Baby Pancake
- 3 tablespoons butter, divided
- 2 large eggs at room temperature
- 1 large egg white at room temperature
- ½ cup milk at room temperature
- ½ cup all purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- Pinch kosher salt
- sifted powdered sugar, for dusting
- fresh fruits, like strawberries, blueberries, currants
Apple Pie Filling
- 3 tablespoons unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 5 apples, peeled, cored, and cut into cubes
- 1 tablespoon lemon juice
- pinch salt
- ½ 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 center of oven and preheat oven to 425°F. Let skillet heat at least 15 minutes.
- Meanwhile, in a blender, combine 1 tablespoon butter, 2 eggs, 1 egg white, milk, flour, sugar, vanilla extract and pinch of salt. Blend well, scraping down the sides of the blender as needed.
- Carefully remove skillet from oven and swirl remaining 2 tablespoons of butter in skillet to coat. Immediately pour batter into the skillet.
- Bake for 15 to 20 minutes or until the edges are golden brown and puffed up.
- Dust with powdered sugar, and serve with fresh berries or apple pie filling (recipe below), if desired.
For the Apple Pie Filling
- Peel, core, and chop the apples into cubes. Drizzle with lemon juice to prevent oxidation.
- In a large skillet or pan, add the butter, cinnamon, and nutmeg, and melt over medium heat.
- Add the apples, sugar, and 1/2-cup water to the pan. Stir to combine.
- Cover the pan and cook, stirring occasionally, for 6 to 7 minutes or until the apples are slightly softened.
- In a small dish, combine the cornstarch and 2 tablespoons of water. Stir until smooth.
- Add the cornstarch mixture to the pan while stirring.
- Continue to cook until the mixture bubbles about 2 minutes. Remove from heat and let cool.
- Use the cooled apple filling as topping for the Dutch Baby pancake.
Notes
- Storage: Dutch baby pancakes are best enjoyed freshly made, but if you have leftovers, you can store them in the refrigerator in an airtight container for 3 – 4 days. Reheat in a 350°F oven until warmed through.
- Room Temperature: While not strictly necessary, having the ingredients at room temperature is the hands-down most reliable way to get a good, puffy result.
- The Skillet: A cast-iron skillet isn’t totally necessary. You can use any ovenproof skillet, or even a pie pan. If you double the recipe, it can be made in a larger baking pan.
- Popovers: Use this batter to make individual servings in a muffin tin, popover-style.
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