Cinnamon-Apple Dutch Baby

I stumbled across this recipe on the PERFECT DAY! I have a fresh batch of Apple Butter I’m eager to try it, it’s raining and I don’t feel like having scrambled eggs again! Something to go perfectly with that steaming cup of coffee. YUM

This turned out so great! It was so quick and easy to throw together, and it made the kitchen warm up a bit too, to turn on the oven first thing in the morning.

Claire, David and I all loved it! In David’s words “We obviously love Dutch babies!” Haha… (Hailee would have too if she hadn’t been having… a moment.) Even though I over cooked it a little bit, it was interesting how the dark edges didn’t get hard and dry like I was worried they would. They just got a crispy edge, while staying chewy inside. The buttery edges added a delicious touch of saltiness that paired deliciously with the Apple Butter. We found ourselves adding more and MORE sauce on top, the more we ate. Claire ended the breakfast by slurping the last of the Apple Butter from the sauce dish I had on the table. Pretty much made my day!



This recipe calls for a 10- inch cast iron skillet, I think mine is a bit bigger than that, like over 12-inches. I haven’t measured it but next time I willl certainly be doing a 1.5 batch because I would have liked it to be a bit thicker, it seemed too thin in some parts. And extra apple on top is a great idea…

Quick easy breakfast, 10 minutes of prep time and 15-20 minutes of baking. Yum!

( Could also be used as a brunch dish or light dessert … Definitely not overly sweet.)


Here’s the recipe!

  • 1 large apple, peeled and sliced
  • 1 tablespoon granulated sugar
  • 3 tablespoons butter, divided
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground nutmeg

Pre-heat the oven to 450 degrees.

Peel and slice one large apple. Melt 1 Tablespoon of butter in the cast iron skillet. Toss apples with sugar, and sautee in the butter until tender, or about as long as it took me to whisk the rest of the ingredients together!

In a medium sized bowl whisk together the egg and milk. (I read that 2% milk or fat free milk would result in a fluffier “pancake”. But I only buy whole milk since my girls drink it so much still, and it turned out great. So I would just use any milk in the fridge!) Add flour, and spices. Whisk until smooth.

Remove apples from the pan. Melt the last 2 Tablespoons of butter. Turn off the fire, pour in the batter, top with apples and place immediately in the oven. Bake for about 20 minutes, although mine turned out to have rather dark edges so I will start cheking it at 15 minutes next time around! Serve hot with an extra large serving of chilled apple butter. So good!

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