Classic Dutch Baby

This dramatic puffed pancake is typically served for breakfast, filled with sautéed apples or fresh berries, but is equally suitable for dessert—just add ice cream or whipped cream.

  • By Julie Van Rosendaal
  • March 6, 2017
Image Author: Clinton Hussey / Food Styling: Lawren Moneta
  • Yield: Serves 6


2 apples, peeled, cored and sliced

2 tbsp canola or other mild vegetable oil

2 tbsp butter

2 tbsp brown sugar

2 tbsp maple syrup or honey

Pinch cinnamon

3 large eggs

¾ cup all-purpose flour

¾ cup milk

Pinch salt

Whipped cream, ice cream and/or extra maple syrup, for serving

Icing sugar, for dusting


1. Preheat oven to 450°F. Set an 8- or 9-inch cast iron skillet over medium-high heat and add a tablespoon each of oil and butter. When foam subsides, add apples and sauté for a minute or two. Add brown sugar, maple syrup and cinnamon and cook until apples are soft, saucy and golden. Scrape into a bowl and set aside.

2. Meanwhile, whisk together eggs, flour, milk and salt until smooth—it should have the consistency of whipping cream. Add another tablespoon of butter and oil to the pan, swirl to coat the bottom, and pour in the batter. Slide pan into the oven and bake for 20 minutes or until pancake is puffed and golden.

3. Pour the caramelized apples in the middle and serve in wedges with whipped cream or ice cream, or just a dusting of icing sugar and an extra drizzle of syrup.

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