Dutch baby pancakes are a staple in our house on the weekends. Trevor had them growing up, and it is a tradition I’m happy to continue for our kids. They are so easy to make, and seeing them transform from a simple liquidy batter to billowy, puffed up pancakes never gets old.
Although we love a basic dutch baby, this apple version is a little extra special for an autumn weekend. Be sure to slice the apples fairly thin, ensuring they will be cooked and tender once the pancake is done. If you don’t have a 15 inch pan, you could also divide into two smaller skillets. Be sure to also arrange your oven racks so that there is plenty of room for the pancakes to rise up.
Brown Butter & Apple Dutch Baby Pancakes
Prep time
Cook time
Total time
Serves: 8
Ingredients
- 8 tablespoons (1 stick) butter
- 9 large eggs
- 1½ cups milk
- 1½ cups all purpose flour
- 2 teaspoons vanilla
- ½ teaspoons cinnamon
- ¼ teaspoon cardamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 3 honeycrisp apples, thinly sliced
- Powdered sugar, for serving
Instructions
- Place a large 14-15 inch cast iron or oven safe skillet in the oven. Turn oven on, and preheat oven to 425 degrees F.
- In a saucepan, melt butter over medium heat. Continue to cook butter, stirring frequently and adjusting temperature if needed, to allow butter to get brown bits on the bottom. Cook until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Set aside.
- In a large blender, add eggs, milk, flour, vanilla, cinnamon, cardamon, nutmeg, and salt. Blend until smooth and well combined.
- Remove the preheated cast iron skillet from the oven. Very carefully add 6 tablespoons of your brown butter to the pan (being careful of it sputtering). Gently arrange apple slices around the bottom of the pan. Then pour your batter over the top. Immediately put pan back in the oven. Cook for 23-28 minutes, until golden and sides are puffed and tall. Remove from oven. Allow to cool slightly before serving. Top with the remaining brown butter and powdered sugar.
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