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A cooked apple dutch baby in a cast iron with powdered sugar sprinkled on top.
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4.80 from 5 votes

Apple Dutch Baby

This apple dutch baby is a fun take on a classic dutch baby pancake. It's puffy, sweet and such an impressive (but easy) dish to serve for breakfast, brunch or even dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakast, Dessert
Cuisine: American
Keyword: apple dutch baby
Servings: 8


Apple Mixture

  • 2 medium apples, or 1 large apple peeled, cored and sliced thinly (I used Honeycrisp)
  • 2 Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • 1 teaspoon cinnamon

Dutch Baby


  • Preheat oven to 425°F.
  • In a medium bowl, mix together the sliced apples, maple syrup, lemon juice, and cinnamon until the apples are coated. Set aside.
    Sliced apples with cinnamon and maple syrup in a clear mixing bowl.
  • In a separate bowl, whisk together the eggs, milk, flour, maple syrup, cinnamon and salt until smooth.
    A woman's hand whisking together the wet ingredients for the apple dutch baby.
  • Heat a 9 or 10-inch cast iron over medium-high heat and add the butter. Once the butter melts, add the apple mixture and cook for 5-7 minutes, stirring occasionally, until the apples are softened and slightly caramelized.
    The apples cooking on a cast iron pan for the apple dutch baby.
  • Pour the egg mixture over the apples and immediately transfer the skillet to the preheated oven.
    The wet ingredients being poured into the cast iron pan with the cinnamon apples to cook the apple dutch baby.
  • Bake for 15-20 minutes, until the Dutch baby is puffed up and golden brown.
    A cooked apple dutch baby in a cast iron pan.
  • Serve warm, dusted with powdered sugar and/or a drizzle of maple syrup, if desired.


Serving: 1/8th pancake | Calories: 147kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 81mg | Sodium: 111mg | Potassium: 90mg | Fiber: 2g | Sugar: 12g