Dutch Baby Recipe
Nothing says a special occasion like an old-fashioned Dutch Baby Pancake made in a cast-iron skillet. This popover-style breakfast pancake with homemade apple pie filling is perfect for breakfast.
Servings: 4
Calories: 568kcal
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.
Nutrition
Calories: 568kcal | Carbohydrates: 91g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 142mg | Potassium: 409mg | Fiber: 6g | Sugar: 68g | Vitamin A: 835IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 2mg