Cinnamon Apple Dutch Baby Pancake

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A Cinnamon Apple Dutch Baby Pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, or a Hootenanny, is a large American popover. A Dutch baby is similar to a large Yorkshire pudding. Summon your family to the breakfast table while this dutch baby pancake; it will be puffed when it comes out, and you’ll enjoy hearing the ooh’s and aah’s before it deflates.

Pour the batter into the hot skillet, full of buttery, caramelized cinnamon apples, and then wait twenty minutes or so and done. enjoy. You have a cinnamon apple puffy pancake. It’s going to smell amazing…but taste even better! The key to a good puffy pancake is a screaming hot cast iron skillet. The heat from the skillet causes the pancake batter to puff. Dutch Baby Pancakes will really start your day off right.

Many fruits can be used in place of the apples. Pears, berries, peaches or plums are all very delish. If you use berries, just skip the precooking step.For extra flavor, try adding a splash of almond or vanilla extract to the batter. Own your Dutch Baby pancake and make it to your preferences.

Not quite what you are looking for? Try these other excellent Breakfast Recipes:


Cinnamon Apple Dutch Baby Pancake

cinnamon apple dutch baby pancake scaled

Cinnamon Apple Dutch Baby Pancake

  • Author: Half Baked Harvest
  • Prep Time: :10
  • Cook Time: :20
  • Total Time: :30
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German


  • 1 honeycrisp apple, thinly sliced
  • 1 tablespoon brown sugar
  • 6 tablespoons unsalted butter, melted
  • 4 eggs
  • 2/3 cups whole milk
  • 2/3 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • whipped cream, for serving

Cinnamon Butter Maple Syrup

  • 1/2 cup real maple syrup
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract


1. Preheat the oven to 450 degrees F.

2. Arrange 3/4 of the apple slices in the bottom a 10-12 inch cast iron skillet and drizzle 4 tablespoons butter over the apples. Sprinkle the brown sugar over top of everything. Place the skillet in the center of the oven for 10 minutes.

3. Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your pancake.

4. Remove the Dutch baby from the oven and serve topped with the remaining apple slices, whipped cream, and cinnamon syrup.

Cinnamon Butter Maple Syrup

1. In a small saucepan, combine the maple, butter, and cinnamon and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes. Remove from the heat and stir in the vanilla. Serve warm aside the dutch baby. 
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