Brown Butter Cinnamon Apple Dutch Baby
This easy Brown Butter Cinnamon Apple Dutch Baby is definitely the perfect extra light and airy Fall treat. Hinted throughout with vanilla and cinnamon, finished off with lightly sautéed delicious cinnamon apple slices, powdered sugar, and just a little bit of Chantilly cream. Each and every bite is full of bright Fall/Autumn flavors…it is SO GOOD! Enjoy this Dutch baby for breakfast, brunch, or even as a simple yet very impressive dessert. There’s definitely nothing better, especially since it’s so quick to make, full of sweet cinnamon-y flavor, and it’s almost like a giant pancake/popover meets apple pie… So, it’s totally one of the best breakfast/brunches to serve during this season! SO. GOOD.
About The Recipe
If you’re like me, you have always heard of a Dutch baby, but had never really seen or had one before. Well, apparently a Dutch baby is basically like a giant pancake meets a popover. It’s seriously delicious and not as difficult to make as you might think!
And, we thought for our first one ever, we would make for the Fall season ahead.
That, and we had an abundance of Granny Smith apples right now!
So, two attempts at a Dutch baby later…we have arrived here. The most delicious treat ever! It’s sweet without being too sweet, cinnamon-y, fluffy, and just mouthwateringly good.
I can totally eat a whole cast iron skillet of this by myself. It makes for a great brunch, trust me! You can even serve this with some ice cream to make it a great night time treat for this Fall!
Ingredients
For The Dutch Baby:
- All-Purpose Flour
- Salt
- Sugar
- Cinnamon
- Eggs
- Milk
- Vanilla
- Butter
For The Topping:
- Granny Smith Apple
- Salt
- Cinnamon
- Sugar
- Butter
Instructions
In a large bowl, whisk together the flower, salt, sugar, and cinnamon.
Add in eggs, milk, and vanilla. Whisk until smooth. Set aside for 20 minutes.
Peel, chop, and slice the apple. Toss with cinnamon, sugar, and salt. Set aside.
When the resting period for the batter is over, place the 2 Tablespoons of butter in a preheated cast iron skillet, let it melt/brown. It should take about 2-3 minutes. Pour in the batter and place in the oven. Let cook for 10 minutes before reducing the heat to 350 and bake for another 8-10 minutes. Make sure you don’t open the oven in the first ten minutes of baking!
While the pancake is baking, sauté the apples until they are render, about 2-3 minutes.
When the Dutch baby is done, top with apples and serve with Chantilly cream and powdered sugar!
What To Serve With This…
Substitutions
- We used Granny Smith apples for this recipe, but you can actually use any kind of good baking apple like Honeycrisp, Gala, or Golden Delicious.
- If you don’t have cinnamon or possibly just want to change things up, you can use any kind of baking spice you like! Apple pie spice, nutmeg… Whatever makes you happiest!
Expert Tips
- Don’t skip resting the batter! This period is to rehydrate the flour and will give you a much better Dutch baby.
- Also, don’t open the oven within the first 10-15 minutes of baking! This will cause the Dutch baby to sink.
- This recipe doesn’t keep.
When you make this Brown Butter Cinnamon Apple Dutch Baby, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Brown Butter Cinnamon Apple Dutch Baby
Ingredients
Pancake
- 1 cup all purpose flour
- ¼ teaspoon salt
- 2 Tablespoons sugar
- 1 ½ teaspoons cinnamon
- 3 large eggs
- 1 ¼ cups milk
- 1 ½ teaspoons vanilla
- 2 Tablespoons salted butter
Topping
- 1 large granny smith apple
- ⅛ teaspoons salt
- 1 teaspoon cinnamon
- 2 Tablespoons sugar
- 2 Tablespoons salted butter
Instructions
- Preheat oven to 425 degrees.
- Spray a 10-inch cast iron skillet with cooking spray, and wipe it out.
- Place the skillet in the oven to preheat.
- In a large bowl, whisk together flour salt, sugar, and cinnamon. Set aside.
- In a medium bowl, combine eggs, milk, and vanilla.
- Stir wet ingredients into dry ingredients. Set aside for 20 minutes.
- While batter is resting, peel, core, and slice apple.
- Toss apple with salt, cinnamon, and sugar. Set aside.
- When the 20 minute rest period is over, add butter to cast iron skillet in oven.
- When butter melts, remove from oven and pour batter into skillet on top of butter.
- Return to oven for 10 minutes.
- Reduce heat to 350 degrees and cook for another 8-10 minutes, until puffy on the bottom.
- While the pancake is cooking, sauté apple mixture in 2 tablespoons salted butter until apples are tender, 2-3 minutes. Set aside.
- When pancake comes out of the oven, top with apple mixture and serve.
Notes + Tips!
- We used Granny Smith apples for this recipe, but you can actually use any kind of good baking apple like Honeycrisp, Gala, or Golden Delicious.
- If you don't have cinnamon or possibly just want to change things up, you can use any kind of baking spice you like! Apple pie spice, nutmeg... Whatever makes you happiest!
- Don't skip resting the batter! This period is to rehydrate the flour and will give you a much better Dutch baby.
- Also, don't open the oven within the first 10-15 minutes of baking! This will cause the Dutch baby to sink.
- This recipe doesn't keep.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
If I don’t have a cast iron skillet can I use a regular pan?
Hi Audrey! If you have a deep enough pan, definitely! We used a 10-inch cast iron skillet. We also have a link to purchase one, if you would like. Hope this helps!
Love it made with Granny Smith apples.