Cast Iron Skillet Apple Crisp Dutch Baby Pancake

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This simple one-skillet breakfast is so simple and delicious. Our Simple Cast Iron Skillet Apple Crisp Dutch Baby Pancake will, no doubt, be a go-to quick breakfast recipe your entire family will love.

The Dutch baby pancake, also known as a German pancake or cast iron skillet pancake, is a delicious and versatile breakfast meal that combines the best elements of pancakes, crepes, and popovers.

This puffy and golden oven-baked pancake is super simple and nourishing. Just slice a couple of apples, quickly mix the ingredients, pop in the oven and you are just a few minutes away from a cozy fall-inspired breakfast. The tender and slightly crispy around the edges Dutch Baby Pancake is only made better by adding the apple crisp crumble on top.

This is honestly one of my favorites for breakfast because I can have this baking in the oven while getting the rest of my morning chores started. I’m not stuck at the stove flipping pancakes, although I still love a good classic pancake. We can all then sit around the table together enjoying our meal as a family.

Cast Iron Skillet Apple Crisp Dutch Baby Pancake

My great aunt’s recipe for Apple Crisp is a family favorite during the season of fall. Local apples are fresh and plentiful and adding them to the Dutch Baby Pancake is a simple way to use them in a warm, nourishing breakfast dish.

The apple crisp crumble on top incorporates extra filling oats and an extra crispy texture to the Dutch Baby Pancake. What’s not to love?

Cast Iron Skillet Apple Crisp Dutch Baby Pancake Tips:

• Properly Season the Skillet: A well-seasoned cast iron skillet is key for a Dutch Baby Pancake that easily releases from the pan. Make sure your skillet is seasoned with oil or fat to prevent sticking.
• Preheat the Skillet: Make sure your cast iron skillet is thoroughly preheated before pouring in the batter. This helps create that characteristic puffiness and golden crust.
• Use Room Temperature Ingredients: Bring your eggs and milk to room temperature before preparing the batter. This promotes even cooking and helps achieve that puff.
• Don’t Overmix the Batter: Mix the batter until just combined. Overmixing can lead to a less-than-ideal Dutch baby texture, so a few lumps are perfectly okay.
• Avoid Opening the Oven Too Soon: Once the Dutch baby is in the oven, resist the temptation to open the oven door too early, before 15 minutes. This could cause the pancake to collapse before it’s fully set.
• Serve Immediately: Dutch babies are best enjoyed straight from the oven. They tend to deflate a bit as they cool.
• Embrace Imperfections: Dutch babies have a rustic charm. Embrace any uneven edges or irregularities in the puff, as they add to the homemade appeal of this dish.

FAQ: Cast Iron Apple Crisp Dutch Baby Pancakes

Can I use a different pan instead of a cast iron skillet?

Yes, you can, but using a cast iron skillet is recommended for the best results. The cast iron provides even heat distribution, and its ability to retain heat contributes to the Dutch baby’s characteristic puffiness and crisp edges. If you use a different pan, choose one that is oven-safe and has similar heat-retention qualities.

How do I know when the Dutch baby pancake is done?

The Dutch baby is done when it’s puffed and golden brown on the edges. The center should be set but still slightly soft. This usually takes around 25-30 minutes in the oven.

Can I use gluten-free flour for the Dutch baby batter?

Yes, you can experiment with gluten-free flour, but keep in mind that it might affect the texture slightly. Some gluten-free flours absorb more liquid, so you may need to adjust the quantities or add a bit more liquid to achieve the desired consistency.

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Tools and Equipment:

• Cast Iron Skillet
• Measuring Cups and Spoons
• Mixing Bowl or Blender
• Whisk
• Cutting Board and Knife

Ingredients:

Apple “Filling”

• Apples – Preferably fresh and local Golden Delicious or Granny Smith
• Ground Cinnamon

Dutch Baby Pancake Batter

• Eggs – Pasture-raised with dark, golden yolks are preferred
• Milk – I prefer whole milk for extra nourishment
• Salt
• Granulated Sugar
• Vanilla – Homemade or Store-bought
• All-Purpose Flour
• Melted Butter

Apple Crisp Crumble

• Brown Sugar – light or dark
• Old-Fashioned Oats
• Ground Cinnamon
• All-Purpose Flour
• Cold Butter
• Salt

How To Make A Cast Iron Skillet Apple Crisp Dutch Baby Pancake:

Preheat Oven to 400 degrees Fahrenheit.

Add butter to a 12-inch cast iron skillet or similar baking dish and place in the oven for butter to begin melting.

Peel, core, and thinly slice 3 medium apples and toss with cinnamon.

Add apple slices to a cast iron skillet and allow apples to bake slightly while preparing the Dutch Baby Pancake batter. Stir apples at least once while baking to ensure they are evenly tender.

In a large bowl or blender mix together eggs, granulated sugar, salt, milk, vanilla, flour, and melted butter until smooth.

Once apple slices are slightly tender, pour over Dutch Baby Pancake batter and return to oven for 15 minutes.

During that time mix together Apple Crisp Crumble in a separate mixing bowl. Add brown sugar, oats, flour, cinnamon, salt, and diced cold butter. Use a pastry cutter to cut the butter into the oat mixture until the mixture is approximately pea-sized crumbles. If you prefer, you could also use your hand or forks to cut butter into the mixture.

After Dutch Baby Pancake has baked for 15 minutes, add the Apple Crisp Crumbles to the top of the pancake, without taking the cast iron skillet completely out of the oven. (Use caution when doing this step.) Close the oven and allow it to bake for an additional 15 minutes.

Finished Cast Iron Skillet Apple Crisp Dutch Baby should look slightly puffy and crumbles should be golden when you pull it out of the oven.

Serve right away plain or with maple syrup, milk, whipped cream, or even ice cream.

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