Apple Puff-Up Pancake

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 22 mins

You may know it as a Dutch Baby—an oven-baked skillet pancake.

(Apple Puffy Pancake
Mark Boughton Photography / styling by Teresa Blackburn

Kids love watching this eggy batter puff in the oven like magic. We’ve added apples to this pancake, known as a Dutch Baby or German Pancake, for added flavor and nutrition.


1 large Granny Smith apple
3 large eggs, room temperature
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
2 tablespoons butter
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
Lemon juice, optional
Powdered sugar, optional


  1. Preheat oven to 450F and place rack in center of oven. Peel, core and slice apple. In a medium bowl, whisk together eggs, milk, flour and vanilla until smooth.
  2. Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread apples in pan and cook for 4 minutes. Turn apples and continue cooking 3 minutes. Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt. Remove pan from heat, stir apples lightly to coat with sugar, and then top with batter.
  3. Bake 15 minutes or until mixture puffs up and turns golden brown around edges. Remove from oven and cut into four wedges. Sprinkle with lemon juice and serve with a sprinkling of powdered sugar.

By Joan Cirillo.



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