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Apple Cinnamon Dutch Baby

5 from 1 vote
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Fluffy and light, with a custard-like interior, this Apple Cinnamon Dutch Baby Pancake is topped with rich apple compote. Preparing this puffed pancake is easy and makes breakfast extra special!

Fall table is set with an Apple Cinnamon Dutch Baby topped with apple compote in the center of table.

Okay, I know, Dutch Baby is a pretty funny name. But this seriously satisfying pancake is no laughing matter.

I think you will “oooh and ahhh” over this recipe for a Fall-flavored Apple Cinnamon Dutch Baby. This pillowy, puffed pancake is first swaddled in your cast iron skillet and then baked in the oven.

This easy to make Dutch Baby pancake is served with a quick compote made with fresh apples and cinnamon. Invite friends to your crib and enjoy!

Why Do They Call It a Dutch Baby?

Also known as a German pancake, a puffed pancake, a baked pancake, or a Dutch Puff, this buttery, eggy treat goes by many names.

A Dutch Baby actually has German origins. Its name is attributed to the mispronunciation of the word Deutsch, the German word for “German.” And hence the Dutch Baby was, ahem, born.

A Dutch Baby is a pillowy pancake baked in the oven in one pan. It has a creamy, custardy interior. It is similar in texture to a Yorkshire pudding or a popover, yet served with sweet toppings for breakfast or dessert.

Recipe Ingredients

Once baked, this apple cinnamon pancake looks fancy, but you will find most of its ingredients are familiar pantry staples.

For the Dutch Baby:

  • Eggs – At room temperature.
  • Milk – At room temperature.
  • All-purpose flour
  • Sugar
  • Vanilla extract
  • Salt
  • Butter – Unsalted

For the Cinnamon Apple Compote:

  • Apples – Peeled and thinly sliced.
  • Brown sugar
  • Butter – Unsalted
  • Cinnamon

How to Make an Apple Cinnamon Dutch Baby

Just a few simple steps to making this pillowy pancake and apple cinnamon compote.

  • Preheat oven. Set to 425 degrees.
  • Combine. Using a blender, combine eggs, milk, flour, sugar, vanilla, and salt until the mixture is smooth. You can also whisk ingredients together in a bowl – just be sure the batter is well-combined with no lumps.
  • Melt. Add butter to a 10-inch cast-iron skillet and place in the oven to melt. Once melted, carefully remove the hot skillet.
  • Pour. Pour the batter into the skillet and return the skillet back to the oven.
  • Bake. 20-22 minutes or until the pancake is puffed and golden around the edges.
  • Prepare compote. While the Dutch Baby bakes, make the apple cinnamon compote.
  • Peel and slice apples.
  • Combine. Add apple slices, sugar, butter, and cinnamon to a medium skillet.
  • Cook. 7-10 minutes over medium heat until the sugar is melted, the compote sauce thickens, and the apples are tender.
  • Serve. Enjoy your Dutch Baby pancake warm with the compote and a dusting of powdered sugar if you like.
Several slices of Apple Cinnamon Dutch Baby are cute and ready to be served. A fork rests on the plate next to them.

Tips for Success

Make sure your light and puffy pancake is what dreams are made of with these simple tips:

  • Eggs and milk should be at room temperature for this pancake recipe. This helps the batter stabilize so it will puff into a light and airy pancake.
  • The cast iron skillet should be hot before pouring in the batter. The batter hitting the heated skillet is where the magic happens!
  • Use a silicone pastry brush. Make sure hot melted butter is evenly spread throughout the skillet.

Ways to Serve a Dutch Baby

Go ahead and get creative with toppings for your Dutch baby pancake.

  • Drizzle away. Use maple syrup, honey, or agave to sweeten the deal.
  • Go bananas. Dice up fresh and seasonal fruit like pears, peaches, berries or bananas.
  • Doll up with a dollop Fruit curd, jams, or preserves are quick and easy toppings.
  • Make it dessert. Finish with a scoop of ice cream, chocolate or caramel sauce, and whipped cream.
A fork cuts through a single slice of Apple Cinnamon Dutch Baby on a plate.

Can I Store and Reheat Leftovers?

While it’s best served warm from the oven, you can store and reheat your Apple Cinnamon Dutch Baby for enjoying later.

  • Fridge: Let your pancake cool to room temperature, then store in airtight containers in the fridge for 3-4 days.
  • Freezer: Once cooled, transfer your Dutch Baby to an airtight, freezer-safe container for up to 3 months. Cooled apple compote can be frozen in a small airtight container as well for up to 3 months.
  • Thaw: If frozen, thaw Dutch Baby on the counter for 15 minutes before reheating.
  • Reheat: You can reheat your thawed Dutch Baby in a 300 degree oven until warm. The frozen compote can be microwaved for 2-3 minutes until warmed through.

More Cozy Breakfast Ideas

Cooking for a special occasion or just soaking in a quiet Sunday at home? These recipes will make breakfast the best meal of your day.

Fall table is set with an Apple Cinnamon Dutch Baby topped with apple compote in the center of table.

Apple Cinnamon Dutch Baby

A pillowy pancake baked in the oven and topped with warm cinnamon apple compote.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Julie Chiou
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For the Dutch Baby:

  • 3 eggs, room temperature
  • ½ cup milk, room temperature
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • tsp salt
  • 4 tablespoons unsalted butter

For the Apple Cinnamon Compote:

  • 2 apples, medium sized, peeled and sliced
  • ½ cup brown sugar
  • 3 tablespoons butter, unsalted
  • 1 teaspoon cinnamon


  • Preheat the oven to 425 °F (218 °C)
  • Combine the eggs, milk, flour, sugar, vanilla, and salt and blend until smooth.
  • Place the butter in a 10-inch cast-iron skillet in the oven to melt.
  • Once the butter is melted, pour prepared pancake batter in the skillet. 
  • Bake for 20-22 minutes until the pancake is puffed and golden around the edges.
  • Prepare the compote by combining the apple slices, sugar, butter, and cinnamon in a medium skillet.
  • Cook over medium heat for 7-10 minutes until the sugar is melted, sauce thickens, and the apples are tender.
  • Serve the apple cinnamon compote over the baked pancake. Dust with confectioners sugar if desired.


Serving: 1 serving | Calories: 306 kcal | Carbohydrates: 58 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 129 mg | Sodium: 168 mg | Potassium: 281 mg | Fiber: 3 g | Sugar: 42 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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