Caramel Apple Dutch Baby Pancake — Crispy Oven-Skillet Recipe

This Caramel Apple Dutch Baby features cinnamon-swirled caramel and tart Granny Smith apple slices baked in a cast iron skillet until the buttery, golden pancake puffs like a popover.

I’ve loved this large, airy pancake since childhood. It was a Sunday morning staple my dad made because it’s simple to prepare and always delicious.

What is a Dutch Baby? Sometimes called a German pancake, a Dutch Baby is a cross between a pancake, a popover, and Yorkshire pudding. The batter is made from eggs, flour, milk, and butter, and it’s traditionally baked in a cast iron skillet. The edges rise higher than the center, producing a crisp, golden rim with a tender, slightly eggy center—more crepe-like than a typical pancake.

Although it was a regular breakfast while growing up, I somehow forgot about it for years. A recent conversation with my dad brought it back to mind and I’ve been hooked again. My kids and their friends have been thrilled—over the last few days we’ve made and devoured several of them.

The classic version is often finished with powdered sugar or maple syrup and sometimes fresh fruit. I’ve also experimented with other flavors. Besides this Caramel Apple Dutch Baby, I make a Pumpkin Pie Dutch Baby and a savory variation with crispy prosciutto, caramelized mushrooms, leeks, and Parmesan. Recipes for those are coming soon.

Caramel Apple Dutch Baby in a cast iron skillet

How to make a Caramel Apple Dutch Baby

Begin by melting salted butter in a 9- or 10-inch cast iron skillet over medium-high heat. Add brown sugar and whisk until the mixture begins to bubble and simmer to form a simple caramel.

butter and brown sugar bubbling together

Stir in thinly sliced, peeled Granny Smith apple and cinnamon, coating the apple slices with the caramel. Transfer the skillet to a preheated oven and bake for about 8 minutes to slightly soften the apples and set the caramel.

apples and caramel in a cast iron skillet

While the apples bake, make the batter: combine room-temperature eggs, whole milk, all-purpose flour, and a little sugar. I prefer using a blender for a silky, frothy batter, but whisking by hand in a bowl works fine as long as the mixture becomes smooth and aerated.

Can I use a bowl and whisk to blend my batter?

Yes—either method works. The key is to achieve a light, frothy batter so the Dutch Baby will puff nicely when baked.

After the apples have baked for 8 minutes, carefully pour the batter around the edges of the skillet so it flows over and around the caramel-coated apples. Do not stir; leaving the batter and caramel undisturbed creates attractive caramel swirls in the finished Dutch Baby.

Bake for 15–20 minutes at 425°F (218°C), or until the edges have risen and turned deep golden brown and the center is just set. The contrast between the crisp edges and the tender center is what makes a Dutch Baby so delightful.

For an optional finishing touch, whip heavy cream until stiff peaks form, sweeten lightly with confectioners’ sugar and add a pinch of cinnamon and nutmeg. A spoonful of chilled spiced whipped cream on a hot caramel-apple Dutch Baby is irresistible.

Slice and serve immediately. Dutch Babies are best enjoyed hot from the oven.

Pro Tips for the best rise and flavor of your Dutch Baby:

Preheat the cast iron skillet thoroughly in the oven so it’s very hot before adding the batter—this helps the pancake rise to its full potential.
Use room-temperature eggs and milk; ingredients straight from the fridge can reduce the rise.
Salted butter and whole milk enhance flavor and texture—this is a treat, so don’t skimp.

Tried a Dutch Baby before or have a question? Leave a comment or review below.

Caramel Apple Dutch Baby

This Caramel Apple Dutch Baby has swirls of cinnamon-infused caramel and tart Granny Smith apple slices baked in a cast iron skillet until the buttery, golden pancake puffs like a popover.

Course Breakfast

Cuisine American, German

Keyword Caramel Apple Dutch Baby

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 370kcal

Author Jennifer Grissom

Ingredients

1/4 cup butter, salted
1/2 cup brown sugar
1 large Granny Smith apple, peeled, cored, and thinly sliced
1/2 teaspoon cinnamon
3 eggs, large and room temperature
1/2 cup all-purpose flour
1/2 cup whole milk
1 tablespoon sugar

Instructions

Preheat the oven to 425°F (218°C).
On medium-high heat, melt the butter in a 9- or 10-inch cast iron skillet.
Add the brown sugar and whisk to combine. Cook, stirring frequently, until the butter and sugar begin to simmer and form caramel.
Stir in the apple slices and cinnamon to coat with caramel.
Bake the skillet in the preheated oven for 8 minutes to soften the apples.
For the batter, add eggs, flour, milk, and sugar to a blender and blend until combined and frothy.
Pour the batter into the skillet around the edges over the caramel and apples. Do not stir; leave the batter and caramel to create swirls.
Bake for 15–20 minutes until the edges have risen, turned golden, and the center is softly set.
Serve warm with whipped cream and a dusting of powdered sugar if desired.

Notes

Nutrition is approximate.

Cook time can vary with cast iron skillet size.

The cast iron skillet should be very hot before pouring in the batter to ensure a full rise.

Using room-temperature eggs and milk improves the rise.

Nutrition