Caramel Apple Dutch Baby
Mornings are hard for some, but personally I love getting up early and enjoying a hearty breakfast! This dutch baby looks harder than it is, by a loooong shot, but don’t let that fool you. Anyone can make this dutch baby, literally. Warm apples coated in cinnamon, baked into a thin crepe-like pancake and then drizzled with caramel, is this even breakfast or am I dreaming?
What is a dutch baby?
Recently I found out what a dutch baby was and I immediately knew I needed to make one! I like to describe it as a crepe and a pancake mixed into one with some tall crispy edges. During the baking process the edges puff up super tall and then crisp.
You can really add anything you want to a dutch baby, fruit, nuts or even make it savory. Today we topped ours with apples, caramel, and ice cream because why not?
How to make the batter Perfect
Making this dutch baby might be one of the easiest breakfasts you’ll ever make! You only need 1 bowl and a whisk or a blender. Not to mention, all the ingredients are pantry staples, so no worries about last-minute grocery store trips.
- Add all your ingredients together except the butter, cinnamon, and apples, whisk and you’re done!
- Melt the butter in a cast iron and then pour your batter.
- Bake, drizzle, and enjoy!
If you want to reduce the butter, you can lower it to 1 tbsp, but I prefer to do 2 tbsp. This helps to coat the pan and add a nice buttery and crisp bottom.
- Don’t stress if you peek in the oven and the sides are like 6″ tall, at first I panicked, but they settle down and they’ll be perfect.
- If your edges seem like they are getting too brown, don’t worry, I thought the same thing, but they end up nice and crispy in the end. If it’s more than usual, then you can gently cover them with aluminum foil.
How to serve the dutch baby
After the dutch baby is done baking, you want to immediately drizzle it with caramel and serve it. It is best enjoyed warm and right away!
If you want to eat it later on, still drizzle the caramel but cover it tightly and warm it up before serving.
How to store?
If you’re lucky enough not to eat the whole thing, then you can store it tightly in a container and in the fridge.
When you’re ready to eat it again, just pop it in the microwave or oven. (But really, it’s best enjoyed the same morning)
Why is this dutch baby so special?
If you’re a fan of pancakes, crepes, caramel, and easy breakfast treats, this is for YOU! This special skillet breakfast is ready in less than 30 minutes. The batter can be made in a blender, I mean, what’s easier?! We’re topping this sucker with ice cream because at this point, is it breakfast or is it dessert? And does it really matter? 😁 We’re happy either way!!
When can I make this?
This dutch baby may be perfect for any fall morning, but else? Any morning! You can make this for any holiday morning like Thanksgiving or Christmas, or just another Tuesday morning.
If you love breakfast treats as much as us, check out some of our other favorites!
- Jumbo Cinnamon Rolls
- Old Fashioned Chai Donuts
- French Toast Filled Pockets
- Apple Crumble Cinnamon Rolls
- Grandma’s Crepes
Let us know how this recipe went for you! Did you love it as much as us? Happy baking! Share your pics with us on Instagram @tuesday.treats
Caramel Apple Dutch BabyCourse: Waffles, Pancakes and French ToastCuisine: BreakfastDifficulty: Easy
Crepes and pancakes bundled into one, but with caramel and apples, sign me up!
3/4 cups flour
3/4 cup milk
3 tbsp sugar
1 tbsp vanilla extract
1 red apple, sliced
1 tsp ground cinnamon
2 tbsp butter
Powdered sugar as garnish
Caramel sauce for garnish
- Start by pre-heating your oven to 425 F.
- Mix together all your ingredients, except the butter, apples, and cinnamon. You can use a whisk or a blender. Set aside. *Note
- Toss your apple slices with the cinnamon and set aside.
- Next, melt the butter in a cast-iron skillet over medium heat, coating the entire pan.
- Pour the batter into the cast iron and lay the apple slices on top. Don’t let them touch each other.
- Bake your dutch baby for 25-27 minutes until the edges are tall, browned and the center is golden.
- Once baked, garnish with caramel sauce and powdered sugar.
- * The batter will be runny, so don’t worry.
- If your edges are browning too much, gently cover them with aluminum foil.