Name: Apple Dutch Baby
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons butter (divided); 1 apple (thinly sliced (I used Honey Crisp)); 4 large eggs; ½ cup milk; 1 teaspoon vanilla; 2 tablespoons granulated sugar; ½ cup all-purpose flour; ½ teaspoon cinnamon; ½ teaspoon kosher salt; Confectioners’ sugar for dusting

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Last updated on October 12th, 2025

Apple Dutch Baby. - harvestandnourish.com

This 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 Apple Dutch Baby

3 tablespoons (45 grams) butter, divided
1 apple, thinly sliced (I used Honey Crisp)
4 large eggs
½ cup (145 grams) milk
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).

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 simple Apple Dutch Baby is a stunning seasonal brunch option you can make at home in 30 minutes!

Try this Lemon Blueberry Dutch Baby or these Muffin Tin Popovers next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Ingredients

3 tablespoons butter divided
1 apple thinly sliced (I used Honey Crisp)
4 large eggs
½ cup milk
1 teaspoon vanilla
2 tablespoons granulated sugar
½ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon kosher salt
Confectioners’ sugar for dusting

US Customary – Metric

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.

Notes

Make it gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.

Make it dairy free: Both dairy free butter and plant-based milk work well in this recipe. I’ve had success with both oat milk and soy. Just know that you will not get quite the same rise or browning if you use dairy free butter in the skillet.

Skillet: If you don’t have an oven-proof skillet you can also use a 9 or 10-inch glass pie plate.