This classic dutch baby recipe is topped with a delicious apple compote. It’s an easy recipe for what is essentially a German pancake! This dish is ready to eat in 30 minutes and served hot out of the oven.

apple dutch baby in a cast iron skillet with hand wrapped with kitchen towel.

Sometimes the most impressive dishes are the simplest. Take this apple dutch baby. It has the most common ingredients, but the result is a golden, puffy cloud topped with soft cinnamon apples. It’s crispy on the edges and slightly custardy in the center. The look on people’s faces when you pull this out of the oven is pure awe and wonder.

Why Is It Called a Dutch Baby?

The origins of the Dutch baby are not in fact Dutch, but German. From my research I learned that it’s most likely a corruption of the German word “Deutsch,” which means “German.” The mispronunciation could have been used colloquially in the Pennsylvania Dutch community, but the origins are unclear. Nevertheless, the breakfast dish is essentially a German pancake, or “pfannkuchen.”

Why You’ll Love This Recipe

  • SO easy. Whip up the batter in a blender and pour directly into a skillet to bake. That’s it!
  • Simply delicious. Pillowy soft with a slight custard texture, this pancake tastes amazing with the cinnamon apple compote on top.
  • Versatile. Try different toppings or add more spices for extra flavor.
  • Serve it for breakfast, brunch or dessert! This dish tastes delicious whatever time of day you eat it.

Ingredient Notes

bowls of ingredients to make apple dutch baby.
  • Eggs: Eggs are an essential ingredient to make the batter puff up in the oven!
  • Milk: Use whole milk for a rich, custardy flavor. In a pinch, low-fat works too!
  • Nutmeg: A bit of nutmeg adds a subtle flavor that complements the cinnamon apples and sugar.
  • Apple compote: I suggest making the compote from scratch using apples, cinnamon, lemon and sugar.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Halve the recipe. Use a 5-inch skillet and two eggs to make this recipe personal size. Baking time will be about 5 minutes shorter.

Spice it up. Want more autumnal flavor? Add 1 teaspoon pumpkin pie spice. You can also add 1 teaspoon cinnamon or 1/2 teaspoon ground cardamom to the batter.

Try different fruits. Pears, peaches or plums are good substitutions for the apple compote. You can also add fried banana on top or fresh berries!

Add some toppings. A drizzle of salted caramel would be the perfect touch! Maple syrup, whipped cream, chopped nuts or a dusting of powdered sugar are also good options.

How to Make Apple Dutch Baby

photo collage demonstrating how to make dutch baby batter in a blender and add to skillet; apple compote in a dutch oven.
  1. In a blender combine batter ingredients—eggs, milk, flour, sugar and nutmeg. Set aside.
  2. Place butter in the skillet and put it in the oven to melt. Make sure it doesn’t burn.
  3. Add batter to the pan with the butter and return it to the oven. Bake at 425℉ for 20 minutes, then lower temperature to 300℉ and bake 5 minutes longer.
  4. Meanwhile, prepare the apple compote. Add chopped apples and water to a heavy saucepan. Cook over medium-high heat until mixture is bubbling.
photo collage showing finished apple compote in a dutch oven and finished dutch baby in a skillet.
  1. Reduce heat to low and simmer until cooked down, about 15 minutes. Stir in sugar, lemon and spices. Simmer another 3 to 5 minutes, then take off the heat.
  2. Remove dutch baby from the oven and top with apple compote. Slice and serve warm.

Expert Tips

Use room temperature ingredients. This truly helps the batter rise guarantee a puffy appearance.

Whip lots of air into the batter. I prefer a blender to get that frothy texture, but you can also do it by hand (be prepared for an arm workout!)

Make sure the oven is HOT. This is super important to make sure the batter rises and the pancake gets puffy. I also like putting the skillet in the oven to melt the butter that way the pan is hot when the batter is added.

slice of apple dutch baby on a plate next to fresh apples and cinnamon sticks.

Storage and Make Ahead Tips

Make ahead the batter and store it in the blender or airtight container in the refrigerator for up to 48 hours. Let it sit at room temperature while the oven preheats. I do suggest blending it once more or whisking thoroughly to add more air bubbles to the batter prior to baking.

Store leftovers in an airtight container for up to 2 days or use it to make bread pudding. Keep in mind, this dish is best served as soon as it comes out of the oven.

Recipe FAQ

Can you use a pan besides a cast iron skillet?

Yes, an oven-safe non-stick skillet is the best alternative option. However, a 9×13 glass baking pan also works, but the result might not be as puffy.

Is Yorkshire pudding the same as a Dutch Baby?

They are very similar, but Yorkshire pudding is baked in beef drippings and is typically savory. Meanwhile, a Dutch baby is baked in butter and served with sweeter toppings, like powdered sugar and fruit.

Why didn’t my dutch baby rise?

The oven wasn’t hot enough. It needs to be extra hot so the batter can rise quickly and get puffy. It’s also possible not enough air was whipped into the batter.

Can I add the apples with the batter?

Yes, another variation is to thinly slice the apples, place them in the pan right before pouring in the batter.

fork hoding bite of dutch baby with apples and dusting of pwodered sugar.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

apple dutch baby in a skillet with hand wrapped with kitchen towel.

Get the Recipe: Apple Dutch Baby

Try this easy breakfast recipe for apple dutch baby. It's perfectly puffy, topped with cinnamon apples and ready in 30 minutes!
5 (12 ratings)


Dutch Baby

  • 3 large eggs, at room temperature
  • ½ cup all-purpose flour
  • ½ cup whole milk, at room temperature
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter

Apple Compote

  • 3 cups chopped apples (peeled and cored), Honeycrisp or Granny Smith
  • 1 Tablespoon water
  • 1 Tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground cinnamon


Dutch Baby

  • Preheat oven to 425℉.
  • In a blender, combine eggs, flour, milk, sugar and nutmeg until very smooth and frothy. Batter may also be mixed by hand with a whisk. Set aside.
  • Place butter in a heavy 10-inch skillet and place in the oven until melted (watch it so it does not burn). Use an oven mitt to swirl the pan so the butter coats it.
  • Add the batter to the skillet, return to the oven and bake at 425℉ for 18 to 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300℉ and bake 5 minutes longer.

Apple Compote

  • While the Dutch baby bakes, make the compote. Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling.
  • Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 minutes. Taste as needed to make sure the apples are not overcooked.
  • Add sugar, lemon juice and spices, cover and simmer for another 3 to 5 minutes.
  • Remove pancake from oven and top with apple compote. Serve warm.


Apples: Choose a crisp variety, such as Honeycrisp or Granny Smith. Braeburn and Pink Lady are also good options.
Make ahead the batter and store it in the refrigerator overnight. Bring to room temperature before adding to a hot skillet and baking.
Serving: 0.25pancake, Calories: 234kcal, Carbohydrates: 17g, Protein: 7g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 157mg, Sodium: 60mg, Potassium: 111mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 577IU, Calcium: 62mg, Iron: 1mg

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