Acute How-To: Apple Cinnamon Dutch Baby Pancake

It was a lot cooler this weekend than it has been in a while and it totally got me in the mood for fall. One of my favorite fall activities is baking, especially with fresh apples.

Sunday morning I made an Apple Cinnamon Dutch Baby Pancake (giant oven-baked pancake). I love Dutch Baby Pancakes because they produce big results, yet they are so simple to make. Anyone can do it – no culinary skills required!


  • 3/4 cup all purpose flour
  • 1/4 cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extra
  • 3 eggs
  • ¾ cup milk (I used fat free but any type works)
  • one apple chopped
  • a teaspoon ground cinnamon
  • 1 tablespoon melted butter
  • a little powdered sugar for dusting


1. Heat the oven to 425 degrees and pour the melted butter in a pie dish. Twirl the dish around so that the butter coats the bottom and place the dish in the oven for about 10 minutes.

2. While the pie dish is heating in the oven, whisk together the milk and eggs until fluffy. Add in all the other ingredients and whisk until combined and fluffy (about a minute).

3. Remove the pie dish from the oven (the butter should be bubbling and starting to brown) and pour the batter into the dish. Sprinkle a little more cinnamon on top and bake for 20-25 minutes until the edges have puffed up and the center is set.

4. Remove from oven and dust with a little powdered sugar. Serve immediately for the “dramatic” effect of the puffed up edges. Leftovers can be stored in the fridge for a few days.


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