Apple Dutch Baby Pancake Recipe

  • Prep Time

    5 to 10 minutes

  • Cook Time

    25 to 30 minutes

  • Serves


  • Calories


  • Nutrition Facts     estimate only



  • 2/3 cup fairlife 2% reduced-fat ultra-filtered milk
  • 3 large eggs
  • 1/2 cup unbleached all-purpose flour
  • Kosher salt
  • 3 teaspoons tablespoon sugar, divided
  • 1/4 teaspoon ground cardamom, divided (optional)
  • 3 1/2 tablespoons unsalted butter, divided
  • 1 sweet-tart apple (such as Fuji, Gala or Pink Lady), cored, thinly sliced
  • Pure maple syrup, confectioner’s’ sugar or cinnamon sugar, for serving (optional)
  • Special equipment: 10-inch skillet, preferably cast iron


  • Step 1

    Preheat oven to 425ºF with rack in middle.

  • Step 2

    In a large bowl, whisk together eggs. Add fairlife ultra-filtered milk, flour, pinch salt, 2 teaspoons sugar and 1/8 teaspoon cardamom, if using. Whisk to form a mostly smooth batter (small lumps are ok).

  • Step 3

    Melt 1 1/2 tablespoons butter a 10-inch skillet over medium heat. Add apple, 1/8 teaspoon salt and remaining 1 teaspoon sugar and 1/8 teaspoon cardamom, if using. Cook, stirring occasionally, until apple is softened, 3 to 5 minutes. Transfer to a plate.

  • Step 4

    Wipe out skillet with paper towel and heat in oven until very hot, 10 to 12 minutes. Carefully remove skillet from oven (remember that handle will be hot!) and add remaining 2 tablespoons butter; tilt pan to coat bottom and sides. Arrange cooked apple in center leaving a 2-inch border, then whisk together batter just to combine, and pour on top. Carefully return pan to oven and bake until pancake is puffed and golden brown around edges, and center is just set, 12 to 15 minutes.

  • Step 5

    Carefully remove skillet from oven. Cut pancake into wedges and serve immediately, with syrup and/or confectioners’ sugar or cinnamon sugar, if desired.

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