Easy 30-Minute Apple Dutch Baby
Last updated on July 1st, 2026
This Easy 30-Minute Apple Dutch Baby is a cold weather brunch favourite. I love that it’s super quick to put together for a snowy weekend breakfast, yet something special to serve for company over the holidays.
A Dutch baby pancake is essentially a large popover made with six key ingredients: eggs, butter, milk, sugar, flour and vanilla. In this recipe, it’s flavoured with warming cinnamon and vanilla then topped with buttery, sweetly tart apples and a dusting of confectioners’ sugar,
Here’s everything you’ll need to make this Easy 30-Minute Apple Dutch Baby
- 3 tablespoons (45 grams) butter, divided
- 1 apple, thinly sliced (I used Honey Crisp)
- 4 large eggs, room temperature
- ½ cup (145 grams) milk, room temperature
- 1 teaspoon (5 grams) vanilla
- 2 tablespoons (25 grams) granulated sugar
- ½ cup (65 grams) all-purpose flour
- ½ teaspoon (2 grams) cinnamon
- ½ teaspoon (2 grams) kosher salt
- Confectioners’ sugar for dusting
A quick sauté in a sauce pan warms and softens the apples, while the eggs are what gives a Dutch baby its custardy texture. Baked in a hot cast iron or stainless steel skillet, the steam generated by the oven is what causes it to magically rise to billowy heights while baking (see note below if using dairy free butter).
🥚🥛 The sky-high skillet puff secret
To guarantee your Dutch baby bakes up with those gorgeous towering edges, always bring your milk and eggs to room temperature before mixing.
Because this easy recipe completely skips traditional leavening agents like baking powder, the dramatic rise relies entirely on the steam created in your hot skillet.
When cold ingredients straight from the refrigerator hit a piping hot cast iron pan, the sudden temperature drop shocks the batter and stops steam production.
Having your liquids rest at room temperature allows the eggs to whip into a lighter blend that traps air bubbles beautifully for that perfect, pillowy texture.
Retaining the nutrient-rich apple peel makes for easier prep and adds a touch of colour.
Once baked, the result is a simple yet impressive presentation. No hovering over the stove or flipping required!
Delicious served with a side of sausage or bacon and a drizzle of maple syrup, this Easy 30-Minute Apple Dutch Baby is a stunning seasonal brunch option you can make at home.
Try this Lemon Blueberry Dutch Baby or these Muffin Tin Popovers next.
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Easy 30-Minute Apple Dutch Baby
Ingredients
- 3 tablespoons butter divided
- 1 apple thinly sliced (I used Honey Crisp)
- 4 large eggs room temperature
- ½ cup milk room temperature
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- Confectioners’ sugar for dusting
Instructions
- Position rack to middle of oven and preheat to 450ºF (230ºC).
- In a batter bowl or large bowl, add eggs, milk, vanilla, sugar, flour, cinnamon and salt in the order listed above, whisking after each item is added until the batter is smooth and there are no lumps. An immersion blender works well for this.
- Add 2 tablespoons butter to a 10-inch cast iron skillet, place on middle rack in oven and set timer for 5 minutes. Remove skillet from oven, swirl butter around and pour in batter. Return skillet to oven and bake for 15 minutes until the pancake is fully puffed up and browned. *Do not open the oven or the Dutch baby won’t rise properly.
- While the Dutch baby is baking, sauté apple slices in a small sauce pan with remaining tablespoon of butter until tender, about 5 minutes. Set aside.
- Remove skillet from oven, top Dutch baby with sautéed apples and dust with confectioners’ sugar. Serve immediately.
