Caramelized Apple Cinnamon Dutch Baby Pancake
A tender, buttery dutch baby pancake spiced with cinnamon, vanilla and topped with caramelized cinnamon brown sugar apples. This caramelized apple cinnamon dutch baby pancake is the ultimate fall or holiday breakfast.
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Servings: 6
Ingredients
For the Dutch Baby:
- 1 honey crisp apple, peeled, cored and thinly sliced
- 8 tablespoons butter, divided
- ⅔ cups all purpose flour
- ⅔ cups whole milk or half and half
- 4 large eggs
- 1 tablespoon dark brown sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
For the Apple Cinnamon Topping:
- 1 honey crisp apple peeled, cored and thinly sliced
- ½ cup dark brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 450 degrees F.
- In a large 10-12 inch cast iron skillet, arrange the sliced honey crisp apple around the bottom of the skillet. Drizzle 4 tablespoons of the melted butter over the apples and sprinkle the brown sugar over the top. Bake the apples in the preheated oven for 10 minutes.
- While the apples are baking start on the batter. In a large stand mixer fitted with a whisk (or a blender), combine the flour, milk, eggs, brown sugar, vanilla, cinnamon, salt and 2 tablespoons of melted butter. Whisk on medium high speed for 1-2 minutes until the batter is smooth and no clumps of flour remain.
- Carefully remove the hot skillet from the oven and pour the batter over the apples. Place the skillet back in the oven and bake for 15-20 minutes or until the pancake is puffed and lightly browned on top. While the pancake is baking do not open the oven during the first 10 minutes or you might deflate the pancake. While the pancake is baking start on the apple topping.
For the Apple Topping:
- In a medium sauce pan, melt the remaining 2 tablespoons of butter over medium high heat. Once the butter has melted add the sliced apple and sauté for 1 minute. Add the brown sugar and cinnamon and cook until the brown sugar melts, cook stirring often for 5 minutes. After 5 minutes, bump the heat up to high to bring to a boil and cook stirring constantly for an additional 1-2 minutes, or until the sauce begins to bubble and thicken. Remove from the heat.
- Serve the dutch baby pancake with the caramelized apple topping and a dusting of powdered sugar if desired. ENJOY!