Caramelized Apple Dutch Baby Pancake

by Kelli on September 30, 2014

Up your brunch game with a Caramelized Apple Dutch Baby Pancake | #brunch #apple

After a Saturday afternoon spent apple picking, I knew exactly how my Sunday morning would unfold. The New York Times, a mug of my favorite new (to me) coffee and a Caramelized Apple Dutch Baby Pancake.

It’s not often I have indulgent breakfasts like this. But, every so often it’s necessary. I hope you think so to.

Plus, even though it didn’t feel like it (hello, 80 degrees), it was the first full weekend. And my first full weekend in city, free from any travel or obligations in almost 2 months. Definitely cause for a sweet breakfast celebration.

Up your brunch game with a Caramelized Apple Dutch Baby Pancake | #brunch #apple

If you choose sweet over savory when it comes to breakfast and brunch, this Caramelized Apple Dutch Baby Pancake has your own all over it. It’s light, fluffy, eggy and super buttery. The pancake itself isn’t very sweet. Think of Dutch Baby Pancakes as bigger, more shallow breakfast popover. As the batter cooks it puffs and rises creating folds, crevices and big pancakey pockets.

I recommend sticking with a nice tart-sweet apple. I love using Empires and Cortlands. Honeycrisp are also great.

Up your brunch game with a Caramelized Apple Dutch Baby Pancake | #brunch #apple

This recipe starts with caramelizing three medium-size apples with butter, brown sugar and cinnamon. I highly recommend reserving about a third of these apples to use as a topping for your pancake. You don’t have to. But you totally should.

Up your brunch game with a Caramelized Apple Dutch Baby Pancake | #brunch #apple

I can’t believe I’m saying this, but this Caramelized Apple Dutch Baby doesn’t really need maple syrup. This is coming from someone that prefers their pancakes covered and surrounded by a pool of maple syrup. The pancake itself isn’t all that sweet. It’s more eggy and buttery. Between the caramelized apples baked into the pancake, the apple topping and a sprinkling of confectioners’ sugar, you’re totally set.

Up your brunch game with a Caramelized Apple Dutch Baby Pancake | #brunch #apple

This recipe is adapted from a classic Dutch Baby Pancake I made earlier this year. If you’re looking for a straight-up, regular ‘ol Dutch Baby, that’s the recipe to keep in your back pocket.

Caramelized Apple Dutch Baby Pancake

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Serves 2-4


  • 4 tablespoons butter, divided
  • 3 tart apples, peeled, core removed & sliced into thin wedges
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 4 large eggs
  • 1/2 cup all purpose flour
  • 1/2 cup half and half (or whole milk)
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • confectioners' sugar, for serving (optional)
  • maple syrup, for serving (optional)


Preheat the oven to 425 degrees F.

Using an immersion blender (or standard blender), mix together the eggs, flour, half and half, sugar, vanilla and salt.

Melt 2 tablespoons of butter in a 10-inch cast iron skillet over medium-low heat. Add the apples and stir so they're coated with the butter. Stir in the brown sugar and cinnamon. Cook, stirring occasionally, until the apples are very soft about 10 minutes.

If you'd like to top your pancake with caramelized apples (I highly recommend this), spoon about 1/3 of the apples from the skillet into a small bowl, and set side. If not, then continue on with the recipe.

Add the remaining butter to the skillet with the apples and melt.

Pour the batter into the skillet over the melted butter and apples. Carefully transfer the skillet to the oven, and bake for 20-25 minutes, until the pancake is puffed up and golden brown.

Remove the skillet from the oven. Divide the Dutch baby between plates, top caramelized apples and powdered sugar. Serve immediately.


Adapted from this recipe which is adapted from Orangette


Follow The Corner Kitchen on Bloglovin’ or by email!

I love hearing from you…keep in touch on FacebookTwitterPinterest and Instagram!

Disclosure: This post contains affiliate links.



Weekend Things

September 28, 2014
Weekend Things

It’s the first full weekend of fall, so I did the most fall-like thing possible…I went apple picking. And it was about 80 degrees. What is going on?!?! Nonetheless I wasted no time diving into an all-out apple baking spree. * i love this apple pie-oatmeal cookie mash up! bonus points for being mini -> […]

Continue reading→

Shredded Kale and Pear Salad with Maple Tahini Dressing {Vegan}

September 26, 2014
The addition of wholegrain freekeh makes this Shredded Kale & Pear Salad with Maple Tahini Dressing a filling & flavorful lunch!| #kale #salad #freekeh #vegan

Fall is here, so it’s time to add a little oomph to our salads. This kale salad, which you might recognize from the other day, is pretty much a big pile of some of my most favorite things tossed together. Shredded kale, which I will love always and forever. Red Anjou pears because they’re so pretty. […]

Continue reading→

Weeknight Garlic and Herb Roast Chicken Breasts

September 23, 2014
Weeknight Garlic and Herb Crispy Roast Chicken Breasts

This weekend I tackled the dreaded closet switch-over. The second I got started, I sort of wished I hadn’t. Until I found my navy & white vest from Stitch Fix earlier in the year. I cannot wait to wear it! Bring on all the fall things! Since I was in full on fall mode, it […]

Continue reading→

Weekend Things

September 21, 2014
yya coffee

{via} * reason #101 why i always keep a bag of mini pb cups in the apartment….chocolate chip and peanut butter cup cookies. having all the ingredients in the pantry to make these sort a felt like winning the lottery! * Joy the Baker makes a pretty mean salad. p.s. fennel + apricots + pistachios, […]

Continue reading→

The Only Peanut Butter Cookie Recipe You’ll Ever Need!

September 19, 2014
Everyone needs a great, go-to Peanut Cookie

Hey peanut butter lovers, I’ve got a little treat for you! I’m sending you into the weekend with Peanut Butter Cookies. But not just any peanut butter cookies, the best Peanut Butter Cookies you’ll ever taste. I took a chance that you’d appreciate this more than a smoothie. Everyone needs a great go-to peanut butter cookie […]

Continue reading→

Chunky Peanut Butter Granola

September 16, 2014
Chunky Peanut Butter Granola

This is a Sponsored post written by me on behalf of National Peanut Board for SocialSpark. All opinions are 100% mine. This Peanut Butter Granola. Where do I even start? There are chunks upon chunks. Clusters upon clusters. This granola is a peanut butter lovers dream. Oh, and for bonus points, it’s totally nutritious…as in, no oil and […]

Continue reading→

Weekend Things

September 14, 2014

Hi there. I hope you’ve been enjoying your weekend so far! Fall is nudging its way into New York, and I couldn’t be more thrilled. There’s something about the crispness in the early morning air and seeing the leaves as they’re just about to change that makes want to run another marathon. These thoughts also […]

Continue reading→

Maple Glazed Buttermilk Donuts

September 12, 2014
Lightly spiced buttermilk donuts coated with sweet maple glaze are the perfect way to ease into fall mornings!  | #donuts #maple

My dream for this weekend is to sleep in (which in my world, is like 7:30), then curl up in bed with a mug of coffee, a Maple Glazed Buttermilk Donut and my book. Actually, I better take 2 donuts just to be safe. I’m really into this book, so who knows when I’ll re-emerge. […]

Continue reading→

Pasta with Homemade Creamy Tomato Sauce (Vegan)

September 9, 2014
Not much beats a big plate of pasta with Homemade (Vegan) Creamy Tomato Sauce...especially when you can get it on the table in 30 minutes! |

  I remember when I discovered that I could substitute applesauce for oil in making muffins. It pretty much felt like I struck gold. I was also a little baffled as to why everyone wasn’t already doing this. I mean, it seemed like a total win-win. Until I took one bite of those muffins. Uh, […]

Continue reading→