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 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1 teaspoon ground ginger.
In a medium bowl, whisk together 2/3 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 1/4 pounds (about 3 to 4 large) Gala apples into 1/2-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 1/2 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
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- ⅔ cup half-and-half
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 1¼ lb (3 to 4 large) Gala or Granny Smith apples, peeled, cored, and cut into ½-inch slices
- 3 tbsp packed brown sugar
- 1½ tsp fresh lemon juice
- Powdered sugar
- 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.
Maria says
Mar 5, 2010 at 11:16 pmI love my oatmeal, but might have to switch it up this weekend. This looks amazing!
Susan-CookingtoSave says
Mar 6, 2010 at 1:30 amThis looks yummy! Perfect Sunday morning brunch idea.
Barbara Bakes says
Mar 6, 2010 at 3:52 amLove the apple part of this recipe the most! I just want to lick the pan! Sounds like a great Sunday breakfast!
tspegar says
Mar 6, 2010 at 4:35 amThis sounds so delicious and comforting. Thanks for sharing… it's on my "to-make" list 🙂
Divina Pe says
Mar 6, 2010 at 4:58 amThe aroma and the taste of the pancakes are really comforting, most especially Sundays.
Vegetable Matter says
Mar 6, 2010 at 2:25 pmWe love Dutch Babies. There's a famous breakfast place in Chicago where we used to eat them all the time, long before the kids showed up, and for some reason we've never attempted them at home. It would make a fabulous brunch, and your apples look especially gorgeous. Thanks for reminding us of this great dish!
velva says
Mar 6, 2010 at 2:45 pmYour German and Apple Pancake looks soul satisfying
and delicious. Thanks for sharing.
Cookin' Canuck says
Mar 6, 2010 at 2:49 pmMaria – This is well worth the switch for a day!
Susan, Tiff – Thank you!
Barbara – The caramelized apples add a great depth in flavor to this pancake.
Divina – You're absolutely right!
Vegetable Matter – I had never made them at home either, but am now hooked!
Bob says
Mar 6, 2010 at 2:51 pmI don't often have brunch myself, but I would eat that whenever. Looks awesome!
Cookin' Canuck says
Mar 6, 2010 at 2:56 pmVelva – I must have been writing my comment as you were writing yours. I didn't intentionally ignore you. Thanks to both you and Bob for your comments.
Thomas Andrew says
Mar 6, 2010 at 4:07 pmMmmm. That looks amazing. I'm sure it smells out of this world.
chiffonade says
Mar 6, 2010 at 6:46 pmBreakfast foods are easily some of my favorite and there seems to be no shortage of variety. I love the texture of a hearty baked pancake. Seems like so much more than a skinny flapjack (but I'm not knocking those either…LOL). I have a favorite gingerbread waffle/pancake recipe I made up years ago. The baked pancakes can be made with so many fruits, you don't ever have to have the same kind twice! Love the step by step photography, too. Gotta try the Dutch Baby soon.
Food-G says
Mar 6, 2010 at 8:34 pmThese look mouthwatering. Beautiful shot CC!
Memória says
Mar 7, 2010 at 2:00 amGoodness!! This looks fabulous!! I would add some cinnamon to this! I'm bookmarking this recipe.
Brisbane Baker says
Mar 7, 2010 at 2:19 amWhat beautiful photos! Definitely Foodgawker worthy.
I only had my occasional treat of pancakes just yesterday and I'm already wanting more :p
I'm going to follow. Would be great if you did the same for me 🙂
http://www.brisbanebaker.blogspot.com
Karina Allrich says
Mar 7, 2010 at 3:48 amDutch babies are such a fun comfort food. I haven't made one in years. It might be time to dust off my old recipe and convert it to gluten-free! Apples are so good with a recipe like this, too (and for a change of pace, sometimes I would do a simple squeeze of lemon juice and a dusting of sugar).
Cookin' Canuck says
Mar 7, 2010 at 4:08 amThomas, Food-G, Brisbane Baker – Thank you!
Louise – I really like the versatility of this recipe, too, and am looking forward to trying it with a variety of other fruits and flavors. Your gingerbread waffle recipe sounds delicious.
Memoria – German apple pancakes typically do include cinnamon, but I wanted to bring out a ginger flavor, so dropped the cinnamon.
Karina – I agree about the squeeze of lemon. It provides a nice contrast to the sweetness of the apples.
Darina says
Mar 7, 2010 at 3:51 pmWow, these look great. I will definitely give them a try because cooked and caramelized apples are my favorite fruit. I love Sunday brunch, too. It's my favorite meal.
Mary says
Mar 7, 2010 at 4:14 pmThis looks wonderful. Your suggestion to use nutmeg and ginger instead of cinnamon is inspired. A once a week calorie binge won't hurt me. I have to try your version. Have a great day…Mary
Trix says
Mar 7, 2010 at 10:40 pmI agree with you 100% about brunch, love it. These beauties definitely need to go in the rotation!
brattypants says
Mar 9, 2010 at 7:00 pmThese 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!
Fuji Mama says
Mar 17, 2010 at 8:13 pmI 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…
Allison at Novice Life says
Oct 25, 2010 at 12:24 amI 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!!
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