Dutch baby pancakes, puffy and golden brown, are my go-to dish for wholesome and nourishing breakfasts. At night, when I’ve tucked my son into his cotton quilts and woolen blankets, I ask him what he wants to eat for the next morning’s breakfast. So many dishes, properly prepared, need time – soaked oatmeal porridge, baked oatmeal, or buttermilk biscuits, for instance. And while eggs are a household favorite, more often than not, “PANCAKES!” comes his reply. Like most moms, I don’t have a lot of time in the mornings and as much as I love food and cooking, the painstaking process of pouring, flipping, and turning every single pancake makes me shudder. I get bored, check my email, and burn half the batch of pancakes in the process. It’s not a pretty sight, and we’re left with a mountain of dirty dishes and batter-splattered countertops as a result.
So when he asks for pancakes, I negotiate. “How about a Dutch baby?” I ask. He acquiesces and we’re both satisfied.
Dutch baby pancakes are sinfully easy to prepare. In their simplest form, you can mix a quick batter, pour it into a skillet and throw it into the oven for ten to fifteen minutes. And you're done.
Apple Dutch Baby Pancake Recipe
Ingredients
- 2 tablespoons ghee
- 3 apples (peeled, cored, and sliced ¼-inch thick)
- ¼ cup dark maple syrup
- 6 eggs
- ½ cup whole milk
- ½ cup all-purpose einkorn flour
- ½ teaspoon ground ceylon cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon finely ground real salt
Instructions
- Heat the oven to 425F.
- Melt the ghee in a 10-inch cast iron skillet over (like this one) over medium heat. Toss the apples in the skillet and saute until tender, about 6 minutes. Pour in ¼ cup maple syrup over the apples and continue cooking, stirring occasionally, over medium heat until the syrup thickens, about 3 minutes longer. Remove the skillet from the heat, and allow the apples to cool about 3 minutes.
- Toss eggs, milk, remaining tablespoon maple syrup, flour, cinnamon, and nutmeg into a blender and blend until they form a smooth, liquid batter. Pour the batter over the apples, transfer to the oven and back for 12 to 15 minutes or until the pancake puffs and turns a pleasant nutty brown. Serve immediately.
Claudia says
Not sure why this is called 'Dutch' - we know the 'pannenkoek' which is a slightly thicker, bigger version of the French crepe, and we have 'poffertjes' which are mini, puffy pancakes. Not familiar with this type you're describing here, but it does look yummy 😉
Jenny says
Hi Claudia,
If you take the time to read the full post, I explain why it’s called a Dutch baby.
Krystal jean says
CANt wait to try this recipe tomorrow morning! I'll have to use sprouted spelt flour though because that's what I have. Thanks so much!
Pamela says
Can I soak the Einkorn flour that I have on hand for this recipe? If so, how?
Thank you
Jenny says
Hi Pamela,
You could try, but I wouldn't recommend it.
Jessica Gambriell says
This looks delicious! Is there anyway I could soak some flour instead of using spouting flour? If so, how would adapt the recipe?
Jenny says
Hi Jessica,
I wouldn't recommend it, though you could try. You could substitute all purpose flour though, which doesn't require soaking.
Judy says
Would love a glutten free recipe for this
Jenny says
Hi Judy,
Try googling "gluten-free dutch baby" for the best bet.
Sharon says
Sorry for the stupid question. But, how do you sprout flour? Thanks.
Mary says
The sprouting is done before the wheat is Mike's so unless you are a do-it-yourself miller you would purchase sprouted wheat flour.