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Best Easy Lighter German Apple Pancake (Dutch Baby)

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A lighter version of the classic German apple pancake (Dutch baby) that puffs up dramatically with caramelized apples and a custard-like center. Made with applesauce to reduce butter, this quick and easy recipe comes together in about 30 minutes and is perfect for weekend brunch.

Ingredients

Scale
  • 2 medium apples (Honeycrisp or Granny Smith)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
  • 3 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ¼ cup unsweetened applesauce
  • ½ cup all-purpose flour
  • ¼ cup whole wheat flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter, for the skillet
  • Powdered sugar, for dusting (optional)
  • Maple syrup, for drizzling (optional)
  • Fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 425°F (218°C). Place your cast iron skillet inside while it preheats.
  2. Peel, core, and slice your apples into thin wedges about ¼-inch thick.
  3. Once the oven is preheated, carefully remove the hot skillet. Place it on the stovetop over medium heat. Add 2 tablespoons butter and let it melt. Add the apple slices, brown sugar, cinnamon, and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the apples soften slightly and the sugar starts to caramelize.
  4. While the apples cook, whisk together the eggs in your large bowl until frothy — about 1 minute. Add the milk, applesauce, and vanilla, and whisk until combined. In a separate small bowl, whisk together the flours, sugar, and salt. Add the dry ingredients to the wet and whisk until smooth. A few tiny lumps are fine — don’t overmix.
  5. Spread the cooked apples evenly across the bottom of the hot skillet. Add the remaining 1 tablespoon of butter to the pan and let it melt. Pour the batter over the apples. Don’t stir.
  6. Transfer the skillet back to the oven and bake for 18-22 minutes. The pancake will puff up dramatically around the edges and turn golden brown. The center should be set but still slightly jiggly.
  7. Remove from the oven and let it cool for 2-3 minutes. Dust with powdered sugar, drizzle with maple syrup, and sprinkle with fresh thyme if desired.

Notes

Room temperature ingredients are crucial for maximum puff. Don’t open the oven door during the first 15 minutes of baking. Let the pancake rest for 2-3 minutes before cutting. For best results, use a combination of one sweet and one tart apple variety.

Nutrition

Keywords: German apple pancake, Dutch baby, apple pancake, lighter pancake, weekend brunch, easy breakfast, cast iron skillet recipe

Find it online: https://twinkletaste.com/best-easy-lighter-german-apple-pancake-dutch-baby/