Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.
Recipe information
Yield
4 Servings
Ingredients
apple cider syrup
4
2
1
1
½
dutch baby
3
¾
¾
1
¼
1
4
1
1
Preparation
apple cider syrup
Step 1
Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
Step 2
DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
dutch baby
Step 3
Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
Step 4
Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
Step 5
Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Step 6
Serve drizzled with apple cider syrup.
Nutrition Per Serving
Leave a Review
Reviews (424)
Back to TopThis has been our go-to weekend breakfast treat for years. The recipe is delicious and always comes out perfectly. We have also made many variations, including blueberries, rhubarb-strawberries, pears, and peaches. Our suggestions: skip the apple cider syrup. Maple syrup, butter and sugar, or creme fraiche all do better with no effort. Blend the pancake mix in a blender on low while cooking the fruit. After cooking, simply distribute the apples in the skillet, add the batter, and into the oven with it all.
A&J
Ardmore, PA
5/28/2022
We usually skip the apple syrup in favor of regular maple syrup, but the rest of the recipe is perfect! It's my go-to special occasion breakfast food.
Zoë
Brooklyn, MY
1/19/2022
We make this often. Delicious and easy.
Nate
Colorado
11/7/2021
Horribly gummy/ dense ,stodgy bread pudding-like texture .
Anonymous
New York
10/26/2021
I didn’t make the syrup, but after cooking the apples in a separate pan (to allow the cast iron pan for the pancake more time to heat in the oven), I reserved the almost-caramel from the apples and dripped it over the top of the dutch baby once cooked. It wasn’t too sweet but still had a great apple flavor - I’m sure the cider syrup would have only enhanced that. I used almond milk in place of regular milk, added 1 Tbsp of cornstarch with the dry ingredients (emulating BA’s savory dutch baby recipe) and mixed well. Everything was room temp and the pancake puffed beautifully with the eggy, custardy center and crispy sides. I would totally do this with plums, pears, or even bananas. It worked for me.
Hannah
Seattle, WA
10/17/2021
i made this for breakfast this morning and i have a few suggestions; -DO NOT turn down the heat on the syrup once it starts to boil. it needs to thicken and turn into a syrup and it won't if it's not in a continuous boil. -make sure you don't overmix your batter, just whisk it until it's smooth, and no more. 3 eggs is enough -it should be a bit soft inside, if its flakey or breaking apart you've baked it too far i would make this again but with the following modifications
Tyler
4/19/2021
This always comes out perfectly. I usually don't bother with the syrup and use extra apples because my kids love them.
Morgan E.
2/2/2021