Up until recently, I was unfamiliar with this type of pancake or breakfast. I would eye it on other blogs, but not pay a lot of attention to it. It looked complicated and not something I had time for. How wrong I was. This is the easiest thing to make, especially considering the dramatic transformation at the end of twenty minutes in the oven.
What Exactly is an Apple Dutch Baby, or Pennsylvania Dutch Pancake?
The “Dutch” is really German (think Pennsylvania Dutch), the “baby” comes from it’s original form as it was served small and made in metal pans. Not originally served with fruit, but with a squeeze of lemon and powdered sugar, it was more like a pancake.
Now it is made in a larger size and often with apples, but it would be good with other fruit, such as peaches, pears or berries. It’s a cross between a popover and a pancake, but the eggs render an ample custard center, which is very reminiscent to the custard based desserts I experienced in Pennsylvania Dutch Cuisine.
There is a Gluten Free Option. If you are interested in a gluten free option, check out the recipe for the cherry dutch baby below.
Using only two apples, and a few basic ingredients, the results are stunning. A layer of crispy gooey cake, a custard center, topped with fried apples. Unlike pancakes, waffles or french toast, this is not a dish that takes practice to get right. It’s just that easy, and it’s good (almost addicting) at room temperature, can be refrigerated and reheated and even served in small slices warmed up as a dessert with vanilla ice cream.
Tell me what’s your favorite sweet brunch or breakfast dish? Have you eaten an apple dutch baby before?
Cherry Dutch Baby (Gluten Free)
If you like this, you may also like this Pear Almond Clafoutis.
More Pennsylvania Dutch Recipes
- 2 large gala apples
- 4 tablespoons butter
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ cup brown sugar
- 4 eggs
- 1 cup flour
- 1 cup milk
- 1 teaspoon vanilla
- Powdered sugar for dusting
- Preheat oven to 450. Peel, core and thinly slice apples. Melt butter in 10 inch frying pan (that can be transferred into oven). Cast iron is optimal. Add in cinnamon, nutmeg, brown sugar. Once melted, add in apples and cook until apples are softened, about five minutes. Place pan in oven while making batter.
- Mix eggs with flour until smooth. Add in milk and vanilla.
- Pour batter over apple mixture.
- Bake for 15-20 minutes until golden brown. Dust with confectioner's sugar. Cut into wedges
- Note: If you don't have a frying pan that will go in oven, fry apples on top of stove and pour into a round cake pan, add batter and bake.
Hello! I googled this and there you were. Made this deliciousness this morning and feel like I cracked the code on some ridiculously delicious breakfast magic! Thank you so much! I can’t wait to change up the fruit make it again.
Excellent! Not to sweet. Just perfect with a squeeze of lemon and powdered sugar
This apple dutch baby was excellent! I had Granny Smith apples, but otherwise followed the recipe in a cast iron skillet. It was perfection and a welcome breakfast in my home. Thanks
Thanks, Lynn
I loved this recipe, and almost forgot about it.
Glad you enjoyed it.
Angela, I made your recipe for the apple dutch baby this morning. My husband and I really enjoyed it! I’ve made a plain dutch baby before and my husband thought it was just “meh”. Not this recipe -he wants me to make it again. Thanks! (BTW I grew up in Franklin, TN. Nashville is a great place to live.)
Keri
That was so nice of you to take the time to write about this. It is a good recipe. So glad you loved it. Yes, Franklin is great town
Thanks
Angela
Hello would you mind letting me know which webhost you’re using? I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot quicker then most. Can you suggest a good web hosting provider at a fair price? Thanks a lot, I appreciate it!
Apple Dutch Baby, A Pennsylvania Dutch Pancake
Such a lovely presentation!
I love dutch baby 🙂
I’ve seen these all over blogs but have never tried making or eating one, either. It looks wonderful – such a lovely presentation. I wonder if anyone ever makes savory versions with bacon, ham, or veggies?
Stunning indeed! I’ll have mine with a scoop of ice cream please. 🙂
Angela, beautiful images of one of our favorite breakfasts. Although our version os the Dutch (Wouter) recipe it is basically the same no matter what language one speaks. Lovely and light and delicious with good crisp apples.
Apple Dutch Baby! Pretty much the best Fall breakfast ever, and I had completely forgotten about it until now!! Just the thing for the eighteen tons of apples I’ve been carting home on a weekly basis 🙂 Thanks!
This is a great dish. I have had it before. Some times I am afraid to make things thinking that its hard and it turns out to surprise me.
You won’t believe it but meant to make this Dutch baby for years. Now that you posted it I hope it will give me the push to finally make it. Looks lovely!
Stunning indeed! XOGREG
Ohh, dear.. I too have often seen these, but have steered clear of attempting it as it looked overly complicated.. hhmm.. but you have sparked that interest again! I shall try… looks devine!
I adore Dutch Babies! Never have made one with apples, however. Mine are usually savory. My mother adored them…plain with lemon and confectioners sugar. Will try your recipe for sure!
Oh my, how is it that I’ve never tried a Dutch baby before? Well I’ve had a version of it but with lots of custard over it. I wonder if this is the same thing-would you serve custard with it or just ice cream as suggested?
now THAT is my kind of pancake.
Oh my, you might call this breakfast, but it looks like dessert – that’s my kind of breakfast.
I’ve never paid much attention to these either, but you sure make it sound worthwhile! My favourite sweet brunch treat would have to be sticky cinnamon rolls, the kind dripping with butter, brown sugar, and pecans…yum!
Dutch babies are in a class of their own Angela. It seems the thing to do to make them seasonal with apples.