A Fall Brunch Favorite That Rises to the Occasion
Crisp apples, warm cinnamon, and a light, custardy batter make this Dutch baby pancake a show-stopping centerpiece for any autumn morning. Baked in a Fat Daddio’s 10-inch Round Pan or 12x18x2-inch Sheet Cake Pan, it puffs dramatically in the oven before settling into golden perfection. The result is a tender, airy pancake with caramelized edges and the comforting aroma of apple pie.
Tools You’ll Need
- Fat Daddio’s 10-inch Round Pan or 12x18x2 Sheet Cake Pan
- Whisk or blender
- Large mixing bowl
- Measuring cups and spoons
- Paring knife or mandoline
- Cooling rack (Fat Daddio’s CR-1417)
Why the Pan Matters:
Fat Daddio’s anodized aluminum bakeware heats quickly and evenly, helping your Dutch baby rise evenly and develop a golden, crisp edge without overbaking the center.
Ingredients
Batter
- 1 cup all-purpose flour
- 1 cup whole milk, room temperature
- 4 large eggs, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Apple Topping
- 2 medium apples (Honeycrisp or Granny Smith), thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
Optional Finishes
Powdered sugar. Warm maple syrup or cinnamon-spiced whipped cream
Directions
1. Cook the Apples
In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Sauté 4–5 minutes until tender and lightly caramelized.
2. Preheat the Oven
Heat oven to 425°F (218°C). Place your Fat Daddio’s pan inside while it preheats to ensure the base is hot when the batter is poured.
3. Blend the Batter
In a blender or bowl, combine flour, milk, eggs, sugar, vanilla, cinnamon, and salt. Blend until smooth and frothy. Let rest 5 minutes.
4. Bake
Remove hot pan from the oven and swirl with 2 tablespoons melted butter. Pour batter into the pan, scatter the apple mixture evenly on top.
- Round Pan: Bake 20–22 minutes
- Sheet Pan: Bake 18–20 minutes
Bake until puffed and golden brown.
5. Serve
Cool slightly on a wire rack. The pancake will deflate slightly—perfectly normal. Dust with powdered sugar and drizzle with maple syrup.
FAQs
Can I use a cast-iron skillet instead?
You can, but the heavier metal retains heat differently, producing a denser edge.
How do I make this dairy-free?
Use oat milk or almond milk and plant-based butter. The texture will still be airy.
What apples work best?
Tart varieties like Granny Smith or Pink Lady balance the sweetness beautifully, though Honeycrisp adds a great crunch.
Can I use other fruits?
Yes. Pears, berries, or peaches can be swapped in depending on the season.
Can I make it ahead?
The batter can rest in the fridge overnight. Re-whisk before baking.
Why does it puff?
Steam trapped in the airy batter expands rapidly in the hot pan, creating its signature lift.
Read next:
- Beginner’s Guide to Baking with Anodized Aluminum Pans
- Bakeware Essentials: Tools Every Kitchen Needs
- Baking at Lower Temperatures for Perfect Results
