Apple Dutch Baby Pancake

Apple Dutch Baby Pancake
This apple-studded, warmly spiced version of a Dutch baby makes a cozy fall breakfast. (Jennifer McGruther)

This apple Dutch baby is a favorite in our home, especially in the fall, when local apples are at their peak. While it doesn’t rise quite as high as a plain Dutch baby, the results are even more delicious with tender, cinnamon-spiced apples sinking into a custardy pancake.

While brandy and apple cider vinegar may seem like odd additions, they help to provide both flavor and balance. Apple cider vinegar brings a much-needed hit of acidity, while brandy amplifies the apples’ flavor.

Serves 6

For the Pancake Batter
  • 4 eggs
  • 1 cup milk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
For the Apples
  • 1/4 cup butter
  • 2 medium apples, peeled, cored, and sliced thin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon brandy
Heat the oven to 450 degrees F.

Whisk the eggs, milk, flour, and sea salt together until they form a uniform batter with about the consistency of heavy cream. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium-high heat. Stir in the apples, cinnamon, and brown sugar. Turn down the heat to medium, and continue cooking until tender, about 8 minutes. Stir in the apple cider vinegar and brandy, and continue cooking for an additional 2 minutes.

Pour the pancake batter into the skillet, and transfer it to the oven. Bake until cooked through and puffed, about 10 minutes. Serve immediately.

Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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