Easy Apple Cinnamon Dutch Baby

6

This holiday season I will definitely be turning to this recipe for my breakfast and brunch needs. The dutch baby is super simple to throw together. It all happens in a blender and an oven safe pan. The apple cinnamon combination is undeniably delicious!

I like to use a sweet apple like Honey Crisp, Fuji or Gala for this recipe. Make sure you, peel, core and thinly slice the apple. I like to use a MANDOLINE for this – just watch those fingers! Make sure you cook the apples on low heat to avoid burning them. Another popular recipe to make this season is my Greek Yogurt Apple Cake!

For the batter portion of this recipe, I recommend adding the ingredients to your blender in the order they appear below. Don’t over pulse the batter. Just run the blender until the batter is smooth. The batter will be runny in texture. Once it bakes, the pancake will puff up a lot and turn golden brown. After you remove it from the oven, it will deflates slightly.

My favorite way to serve this dutch baby is with some powdered sugar, cinnamon, Greek yogurt and a drizzle of honey. You can also switch it up and top with some vanilla ice cream and caramel sauce! If you like this recipe you will love my Blueberry Dutch Baby Recipe – it is low carb and gluten free!

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Apple Cinnamon Dutch Baby

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5 from 1 vote

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

This delicious Apple Dutch Baby is a light fluffy pancake that is ready in less than 30 minutes. Made with apples and cinnamon for the ideal seasonal brunch recipe!

Equipment

• blender
• 9 inch skillet
• mandoline

Ingredients 

US CustomaryMetric

• 4 tbs unsalted butter (divided)
• 1 large HoneyCrisp apple, peeled + sliced thin
• 1/2 cup milk (of choice)
• 1/2 cup all purpose flour
• 4 eggs
• 3 tbs granulated sweetener (of choice)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• pinch of nutmeg
• 1/4 tsp salt
• Optional Garnish: powdered sugar, cinnamon, honey, Greek yogurt or ice cream

Instructions

• Preheat oven to 450℉. Grab a 9 inch oven safe skillet and heat 4 tablespoons of butter on medium heat. Transfer 2 tbs of the butter to your blender.
• Add the apples to the pan in a somewhat even layer. Cook for 4-5 minutes or until soften. Make sure the heat is on low.
• Add the milk, flour, eggs, sugar, vanilla, cinnamon, nutmeg and salt to your blender and pulse until smooth – about 15 seconds. Pour the batter over the apples and transfer the pan to your oven. Bake for 15-17 minutes or until golden brown on top. Remove from oven and allow to set in pan for 5-10 minutes prior to slicing and serving.

Notes

1. Store leftovers in your fridge in an airtight container. 
2. If you’re looking for a gluten free and low carb version, please see my Lemon Blueberry Dutch Baby Recipe made with almond flour!

Nutrition

Calories: 183kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 169mg | Potassium: 126mg | Fiber: 1g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

Author: Stella Drivas