Dutch Baby With Sauteed Apples (Giant Oven-Baked Pancakes) – Recipe


I happened to see Allen of Eating Out Loud’s post on Dutch Babies the other day, and I was reminded that my wife, Sarina, had fond childhood memories of them. I’d never had one before, but the recipe looked easy enough that I could pull it off while watching the kids so we could surprise her for Mother’s Day. I’m glad I did, it was delicious.

If you have had clafoutis before, Dutch Babies bear a lot of similarity. The batter has a bit less flour and more milk so it is a little more like a custardy than eggy. I think I might even like it a little better because there is less risk of getting an overcooked egg flavor.

I think this could easily be my new go-to brunch recipe. It has all of the right attributes: you can make the batter and the apples ahead, it finishes in the oven so you can hang out with your guests, and it is a little festive.

The preferred way to cook a Dutch Baby is in a cast iron skillet with a lot of butter in the bottom so that you get a little bit of a popover-type crust. It automatically puffs up and then sinks in the center, and you can then fill it with powdered sugar and fruit of your choice.

I like the savory direction that Allen went with it as well. The batter isn’t sweetened, so I can see a lot of room to experiment. I’d like to try one with cubes of Swiss cheese and smoked paprika. And conversely it could be dressed up into a full scale dessert with the addition of ice cream.

I consulted several recipes and came up with this version, which I think you will like. It is is the perfect amount for a big 12″ cast iron skillet, and will serve 3 people if they are hungry and there are no other dishes, or about 5 if it is only part of a larger meal.

p.s. check out this cool illustration that Lisa Orgler did of my Grapefruit Crudo recipe!

[Update, 3/5/2012: here’s a video version of the Dutch baby recipe]

Giant Dutch Baby with Sauteed Apples

Vegetarian; not vegan or gluten-free
Serves 3 to 5 (see above)

  • 6 + 2 tablespoons unsalted butter
  • 5 eggs
  • 1 1/4 cups whole milk
  • 1 1/4 cups all-purpose flour
  • pinch salt
  • 2 apples, peeled, cored, and sliced into 16 pieces each
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • powdered sugar
  • 1 lemon, cut into wedges
  1. Preheat your oven to 425 degrees.
  2. Combine the eggs, milk, flour and salt in a blender at high speed for 1 minute.
  3. Put the 6 tablespoons of butter into a well-seasoned 12″ cast-iron skillet or other large, oven-safe container. Put the skillet in the oven.
  4. When the butter is sizzling, carefully pull the skillet out and swirl it or use a brush to be sure the whole thing is coated. Pour in the batter and return it to the oven. Cook about 18 minutes until puffed and golden brown.
  5. Meanwhile, in a saute pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the apples and saute for 5 minutes.  Add the brown sugar, cinnamon, and a pinch of salt, and saute until tender and glazed.
  6. When the Dutch Baby is done,  carefully remove it from the oven. Pad off any excess butter on top with a paper towel. Top with the apples and a generous sprinkle of powdered sugar. Since you have it in a really hot skillet, you might want to serve it directly on to plates rather than bring that to the table. Offer lemon wedges on the side, they add a nice counterpoint to the sweetness.
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Posted by Michael Natkin on Monday, May 11th, 2009 in Desserts, Kid Friendly, Recipes.

20 Responses to “Dutch Baby With Sauteed Apples (Giant Oven-Baked Pancakes) – Recipe”

  1. Reply
    May 11, 2009 at 7:35 am #

    Beautiful Michael. I’ve been noticing lots of posts on dutch babies however your is the first I’ve seen using apples. I always have apples. I typically use granny smith with pies however I’m curious which variety you used with this recipe and if you have a recommendation?

  2. Reply
    Michael Natkin
    May 11, 2009 at 8:13 am #

    I think the ones I used were Pink Ladies, but since you are cooking them
    relatively briefly, I think most any apple that you enjoy would work fine.
    For bonus points you could arrange them nicely around the pancake, but I
    opted for pile ’em on and let’s eat :).


  3. Reply
    May 11, 2009 at 11:39 am #

    OMG I LOVE DUTCH BABIES! Sorry for the caps, I’m very passionate when it comes to this amazing breakfast 🙂 Love the addition of apples. My recipe is super simple, but this looks awesome. I gotta make these more often.

  4. Reply
    May 11, 2009 at 4:15 pm #

    I’m envisioning a brunch with savory and sweet dutch babies.

    Your photo is so enticing. Glad to have come across your blog. 😀

  5. Reply
    May 11, 2009 at 10:07 pm #

    I think there’s something magical about a Dutch Baby, especially on a relaxed weekend morning. The apples look just lovely too!

  6. Reply
    May 12, 2009 at 6:47 am #

    I’m recently smitten by dutch babies as well. In case you’re in need of more ideas for db combinations, I posted about them on my blog here: link to squirrelbread.wordpress.com.

    Just stumbled over – I really enjoy your blog!



  7. Reply
    May 12, 2009 at 10:06 am #

    I tried making these a few weeks ago. Instead of using the cast iron skillet, which I don’t own, I baked them on ramekins. I would think making these in a cast iron skillet would yield a much better flavor (?). But the one I baked in the oven turned out very good as well. These Dutch babies are simply delicious!

    Thanks for posting!

  8. Reply
    Michael Natkin
    May 12, 2009 at 10:12 am #

    Good tip to know that ramekins are an option. I think if you have enough
    butter, they will taste just fine :)!

  9. Reply
    May 12, 2009 at 12:02 pm #

    Hey Michael, Siiri here. I had these religiously growing up, except at my house, they were called “Baby Dutchmen” (or Dutchman if you just make one). I don’t know if that was us kids transposing the name, or if that’s what they were always called in my scand-centric family.

    At any rate, one quick tip for your batter – blend it ALL in the blender. My mom insists it be done this way, and the result is a super light and fluffy/layered bottom, but what’s even better is that the edge/crust rises SO high, it’s almost unbelieveable! (god my spelling is bad these days, sorry). Anyway, next time you’re making them, give the blender a whirl, you might just find it adds to the texture and hieght of your Baby Dutchman.

    And if you’re doing a sweet version, to add to the finishing touch, don’t blot away the excess butter (I mean come on, this is not exactly a healthy recipe breakfast with the 8 tablespoons of butter anyway). Instead, do a sprinkle of powdered sugar right on the Baby Dutchman first, to soak up the butter, then put your fruit down, and another layer of finishing powdered sugar. YUM!

    And make sure there’s plenty of bacon involved if you’re not a veggie!

    (THIS IS MAKING MY MOUTH WATER!~!!!! I’m totally making this for sunday brunch this week. And I’m going to try it with gluten free flour, for my BF who’s allergic, so I’ll report back on my blog.) http://www.decorazzi.blogspot (dot) com

  10. Reply
    May 12, 2009 at 1:29 pm #

    What an amazing dutch baby! I love the use of sauteed apples and will have to try it next time.

    Our friends have been asking to come over for dutch babies ever since I posted about it, so maybe I’ll make a sweet and savory dutch baby brunch 🙂

  11. Reply
    Michael Natkin
    May 12, 2009 at 1:36 pm #

    Thanks for the tips and the enthusiasm! I used the blender too, but your
    comment made me realize the recipe wasn’t totally clear, so I updated step
    2. I love it when readers help me get these things right.

  12. Reply
    May 12, 2009 at 1:54 pm #

    This is one my my daughter’s favorite dish on weekends. I’ll have to try your version. It looks delicious!

  13. Reply
    May 13, 2009 at 5:53 pm #

    This is fantastic, Michael. N loves these and has been looking for a recipe for ages now. I think I might just surprise her with these for breakfast this weekend 🙂

  14. Reply
    May 17, 2009 at 6:33 am #

    Your blog is making my mouth water. Yummy! Looking forward to trying your recipes 🙂

  15. Reply
    May 19, 2009 at 12:12 pm #

    Okay, so I got the recipe out of the binder, but haven’t made them yet, so no pictures now, but I at least wanted to send you the recipe before it escaped me to do so:

    (be ready to be underwhelmed, it’s only a few ingredients and sounds way less fancy than yours)

    1/3 c. butter – melt in pan (like glass pie plate)
    4 eggs
    1c. milk
    1c. flour

    mix eggs in blender for one minute; add milk and flour and blend till mixed.

    pour batter into pie pan which has melted butter in it and bake in 425 degree oven for 20-25 minutes.

    this batter makes two babies, so split the batter before pouring it into your pan.

    My mom’s note is that it’s my Uncle Jeff’s recipe. He’s my mom’s little brother, who lives in his Eastlake (let-me-drool-all-over-your-perfect-house)home with his FAB girlfriend, my aunt, Lisa.

    I had dinner with him this Sunday (perfect BBQ in Seattle Sunday) and he said it’s from an old friend of his….so who knows the origin. Isn’t that the best anyway?!?!?

    So, there it is….nothing too fancy, but holy God it was the stuff childhood dreams are made of! enjoy! -Siiri

  16. Reply
    May 20, 2009 at 9:18 am #

    I recently made this for a small brunch and I squeezed lemon juice over it, spread some pear preserves, and powdered sugar..to die for!

  17. Reply
    Michael Natkin
    May 20, 2009 at 9:24 am #

    Love the idea of the pear preserves, that sounds ridiculously good.

  18. Reply
    October 24, 2009 at 6:23 pm #

    Aloha from Hawaii!

    Google the “Original Pancake House” From my earliest recollections as a child, we in Hawaii have been fortunate to enjoy Dutch babies and Apple Dutch babies here since the 50’s. They were founded in 1953 in Oregon. I think.
    but It is a tradition for many locals..the 49er pancakes are good also and the best crisp Belgian Waffle. But even their basic pancakes rule, secret is they use fresh creme in their batter. and only butter and real Maple syrup..Oh did I mention the Daily’s thick cut bacon. Well at least in Hawaii!

  19. Reply
    May 23, 2012 at 2:32 am #

    Hmmmmm, as I am very allergic to eggs, I wonder how it would do with my substitute? It’s wouldn’t rise as much, but it looks delish enough to give it a go!

    • Reply
      May 23, 2012 at 6:20 am #

      Hi Jeni – I don’t think this would work well with an egg replacer – the recipe is too much about eggs for that to come out right I think.

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