Quick Recipe Version (TL;DR)

Yield: 4 servings (1 Dutch baby in a 10-inch skillet)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes (includes 10-minute batter rest)

Quick Ingredients

3 large eggs
1/2 cup (120 ml) whole milk
1/2 cup (65 g) all-purpose flour
2 tbsp (25 g) granulated sugar
1 tsp vanilla extract
1/4 tsp fine salt
1/2 tsp ground cinnamon
3 tbsp (42 g) unsalted butter, divided
2 medium apples (about 14 oz / 400 g total), peeled, cored, thinly sliced
2 tbsp (25 g) packed light brown sugar
1/4 tsp ground cinnamon (for apples)
1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving
Maple syrup, for serving (about 1/4 cup / 60 ml)

Do This

1. Heat oven to 425°F (220°C). Put a 10-inch cast-iron skillet in the oven to preheat 10 minutes.
2. Blend eggs, milk, flour, sugar, vanilla, salt, and 1/2 tsp cinnamon until smooth; rest 10 minutes.
3. Prep apples: thinly slice; toss with lemon juice.
4. Carefully melt 2 tbsp butter in the hot skillet; pour in batter; bake 16–18 minutes until puffed and deep golden.
5. While it bakes, sauté apples in 1 tbsp butter with brown sugar, 1/4 tsp cinnamon, and a pinch of salt, 6–8 minutes.
6. Top Dutch baby with warm cinnamon apples; squeeze lemon over; drizzle maple syrup and serve immediately.

Why You’ll Love This Recipe

Crisp, buttery edges with a custardy, tender center—classic Dutch baby texture.
The sautéed cinnamon apples taste like quick apple pie filling without the fuss.
Lemon brightens the sweetness so every bite tastes balanced, not heavy.
One-pan batter + one skillet bake makes this ideal for an easy weekend breakfast or brunch.

Grocery List

Produce: 2 medium apples (Honeycrisp, Gala, or Granny Smith), 1 lemon
Dairy: 3 large eggs, whole milk, unsalted butter
Pantry: all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, fine salt, vanilla extract, maple syrup

Full Ingredients

For the Dutch Baby Batter

3 large eggs (about 150 g without shells), preferably at room temperature
1/2 cup (120 ml) whole milk, preferably at room temperature
1/2 cup (65 g) all-purpose flour
2 tbsp (25 g) granulated sugar
1 tsp vanilla extract
1/4 tsp fine salt
1/2 tsp ground cinnamon

For the Skillet

2 tbsp (28 g) unsalted butter (to heat in the skillet before baking)

For the Sautéed Cinnamon Apples

2 medium apples (about 14 oz / 400 g total), peeled, cored, and thinly sliced (about 1/4-inch / 6 mm)
1 tbsp (14 g) unsalted butter
2 tbsp (25 g) packed light brown sugar
1/4 tsp ground cinnamon
1/8 tsp fine salt
1 tbsp (15 ml) fresh lemon juice (plus more to taste)

To Finish and Serve

Maple syrup, for serving (about 1/4 cup / 60 ml, or to taste)
Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and the skillet

Place a rack in the middle of the oven. Preheat to 425°F (220°C).

Set a 10-inch cast-iron skillet (or an oven-safe 10-inch skillet) on the rack while the oven heats. Once the oven reaches temperature, let the skillet preheat for 10 minutes. A hot skillet is the secret to dramatic puff and crisp edges.

Step 2: Blend the batter until silky smooth

In a blender, combine the eggs, milk, flour, granulated sugar, vanilla, salt, and 1/2 tsp cinnamon. Blend for 20–30 seconds, scraping down if needed, until completely smooth and a little frothy.

If you don’t have a blender, whisk very vigorously in a large bowl until no flour lumps remain (a few tiny bubbles are good).

Step 3: Rest the batter and prep the apples

Let the batter rest at room temperature for 10 minutes. This helps the flour hydrate so the center bakes up tender and custardy.

Meanwhile, peel, core, and thinly slice the apples. Toss them in a bowl with 1 tbsp (15 ml) lemon juice so they don’t brown and so the topping finishes bright and fresh.

Step 4: Add butter to the hot skillet and bake the Dutch baby

Carefully remove the hot skillet from the oven and place it on a heatproof surface. Add 2 tbsp (28 g) butter to the skillet and swirl until melted and foamy, coating the bottom and sides.

Immediately pour in the rested batter (it should sizzle softly). Return the skillet to the oven and bake at 425°F (220°C) for 16–18 minutes, until the Dutch baby is tall and puffed with deeply golden, crisp edges.

Important: Try not to open the oven during baking—steam and heat help it rise.

Step 5: Sauté the cinnamon apples while the pancake bakes

When the Dutch baby goes into the oven, set a large skillet over medium heat. Add 1 tbsp (14 g) butter. Once melted, add the sliced apples, brown sugar, 1/4 tsp cinnamon, and 1/8 tsp salt.

Cook, stirring and tossing occasionally, until the apples are tender and glossy and the sugar forms a light caramel-like coating, 6–8 minutes. If the pan looks dry, add 1–2 tsp water and stir to loosen the syrup.

Turn off the heat and taste. Add an extra squeeze of lemon if you want a brighter finish.

Step 6: Top, finish with lemon, and serve right away

Remove the Dutch baby from the oven. It will start to deflate—this is normal.

Spoon the warm cinnamon apples over the center. Finish with a fresh squeeze of lemon (start with 1–2 tsp right over the apples), then drizzle with maple syrup to taste.

Slice into 4 wedges and serve immediately while the edges are crisp and the middle is custardy.

Step 7: Adjust sweetness and texture at the table

If you like it sweeter, add more maple syrup. If you want more brightness, add another small squeeze of lemon. This recipe is meant to be flexible—make it taste perfect for you.

Pro Tips

Use a hot skillet: Preheating the pan for a full 10 minutes helps create the signature puff and crisp edges.
Room-temperature ingredients help it rise: Cold milk/eggs can reduce lift. If needed, warm milk to cool-lukewarm (not hot) and let eggs sit in warm water for 5 minutes.
Blend for smooth batter: A blender gives you lump-free batter fast and adds air for better puff.
Don’t underbake: Pull it when the edges are deep golden and the center is set but still a bit jiggly—usually 16–18 minutes at 425°F.
Cook apples to your preference: For firmer slices, stop at 6 minutes; for softer, jammy apples, go closer to 8–10 minutes (add a small splash of water if needed).

Variations

Caramel-pecan apple Dutch baby: Add 1/4 cup (30 g) toasted chopped pecans to the apples in the last minute of cooking.
Extra-spiced: Add 1/8 tsp nutmeg and a pinch of ground cloves to the apple sauté for a warmer, holiday-like flavor.
Apple-pear mix: Use 1 apple + 1 firm pear (like Bosc). Pears get silky and pair beautifully with lemon and maple.

Storage & Make-Ahead

Dutch babies are at their best straight from the oven (crispy edges fade as they sit). If you have leftovers, store the pancake and apples separately in airtight containers in the refrigerator for up to 2 days.

To reheat, place the Dutch baby on a sheet pan in a 350°F (175°C) oven for 6–8 minutes until warmed through (it won’t re-puff, but it will taste great). Rewarm the apples in a skillet over low heat for 2–3 minutes or in the microwave in 20-second bursts.

Make-ahead tip: You can slice the apples up to 24 hours ahead and keep them in the fridge tossed with lemon juice in an airtight container.

Nutrition (per serving)

Approximate, per 1/4 Dutch baby with apples (not including extra maple syrup): 380 calories, 14 g fat, 55 g carbs, 5 g fiber, 29 g sugar, 10 g protein, 320 mg sodium.

Apple Cinnamon Dutch Baby Pancake With Maple Syrup