When you're in the mood for a sweet breakfast, there is nothing like a beautifully puffed baked German apple pancake (Dutch Baby) to satisfy your sweet tooth!
There is something so reassuring about Sunday brunch. While the smoky aroma of bacon curls through the air and a cup of tea warms my hands, I feel heartened knowing that the whole day stretches in front of us with no obligations. While Saturdays are usually packed with soccer and basketball games, errands, and dinners out, Sundays hold the promise of puttering around the house, playing hockey on the driveway, baking, or reading a good book. While we are usually content to start the day with Hearty (Whole Wheat) Pancakes or Basil and Veggie Mini Quiches, sometimes we yearn for something out of the norm.
German or Dutch baby pancakes originate from the German Apfelpfannkuchen. The batter is made from a mixture of flour, eggs, and milk or cream. While it is traditionally seasoned with cinnamon, I substituted ground nutmeg and ground ginger. Slices of apple are caramelized in a pan with butter and brown sugar, to which the batter is then added. After being baked in the oven for about 15 minutes, the dough has puffed up to a consistency similar to that of Yorkshire Pudding. Cut it in wedges and serve it with lemon wedges and powdered sugar for a unique and delicious breakfast. Now get out there and enjoy your Sunday!
The recipe:
Place an oven rack in the upper-middle position and preheat the oven to 500 degrees F.
In a large bowl, whisk together ½ cup all-purpose flour, 1 tablespoon granulated sugar, ½ teaspoon salt, ½ teaspoon ground nutmeg, and 1 teaspoon ground ginger.
In a medium bowl, whisk together ⅔ cup half-and-half, 2 large eggs, and 1 teaspoon vanilla extract.
Pour the half-and-half mixture into the flour mixture and whisk until smooth, without lumps.
Peel, core, and cut 1 ¼ pounds (about 3 to 4 large) Gala apples into ½-inch slices. If you prefer a tarter taste, use Granny Smith apples.
In a 10-inch nonstick ovenproof skillet set over medium-high heat, melt 2 tablespoons unsalted butter. Add the apples and 3 tablespoons brown sugar.
Cook, stirring frequently, until the apples are golden brown, about 10 minutes.
Remove the skillet from the heat and stir in 1 ½ teaspoons fresh lemon juice.
Pour the batter around the edges of the pan and then over top of the apples.
Place the skillet into the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes.
Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut it into wedges. Serve immediately.
Other baked pancake recipes:
Lisa's Kitchen's Baked Blueberry & Peach Pancake
Heart Homecooked's Baked Pancake with Nutella
Nook & Pantry's German Pancake with Apricot & Raspberry
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Baked German Apple Pancake
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ⅔ cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 ¼ pounds 3 to 4 large Gala or Granny Smith apples, peeled, cored, and cut into ½-inch slices
- 3 tablespoons packed brown sugar
- 1 ½ teaspoons fresh lemon juice
- powdered sugar
Instructions
- Place an oven rack in the upper-middle position and preheat the oven to 500 degrees F.
- In a large bowl, whisk together flour, granulated sugar, salt, nutmeg, and ground ginger. In a medium bowl, whisk together half-and-half, eggs, and vanilla extract. Pour the half-and-half mixture into the flour mixture and whisk until smooth, without lumps.
- In a 10-inch nonstick ovenproof skillet set over medium-high heat, melt the butter. Add the apples and brown sugar. Cook, stirring frequently, until the apples are golden brown, about 10 minutes. Remove the skillet from the heat and stir in lemon juice. Pour the batter around the edges of the pan and then over top of the apples.
- Place the skillet into the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes. Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut it into wedges. Serve immediately.
Notes
Nutrition
Alison Friedrich
Unless I missed it, you don't specify the type of pan. I'm assuming a cast iron one. When I made a Pannekoeken (Dutch pancake) I used a ceramic pan sprayed with canola oil so it would not stick. If I missed a reference to the pan, I apologize!
Dara
Hi Alison, I used a nonstick oven proof skillet. A ceramic pan (as long as it's oven proof) or enameled cast iron would work well, too.
Elizabeth
I’ve made many Dutch apple pancakes but this is the first one to use ginger and nutmeg without cinnamon. The flavor was absolutely wonderful! I had no halfnhalf so used 1% milk. This will be my go to recipe from now on. A big thumbs up from my husband as well. Thank you!
Dara
So glad to hear this!
Allison at Novice Life
I found this recipe on your blog today. We live on an orchard and I had some left over apple turnover filling from desserts I made yesterday so I used that with this recipe. Hit with me and a hit with the nieces and nephews! Only problem, none left for hubby when he got home in the morning!!
Fuji Mama
I am DROOLING! If I had apples, I think I'd be having a very late breakfast RIGHT NOW! Guess I'll be going to the store later...
brattypants
These look incredible! I love apple pancakes, but I have never had anything even relatively close to this!
The picture makes my mouth water.. I will have to try them sometime for sure!