Apple Cinnamon Dutch Baby
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
Ingredients
- 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
- Store leftovers in your fridge in an airtight container.
- 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