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Cinnamon Apple Puffed Pancake…or a Dutch Baby as my mom and I like to call these. A skillet baked apple pancake infused with cinnamon and vanilla, made with both baked and fresh apples, and finished up with an addictingly good cinnamon butter maple syrup. This is the ultimate fall breakfast (or lunch, or breakfast for dinner) to feed family, friends, or even just yourself! The best part? It’s so easy to create and always turns out gorgeous!
One of the many things that I love so much about September is apple season. I know there’s also a lot of talk about pumpkin, but I like to focus on all things apple, at least for most of September. And while I know that it is also pear season, if I am being honest, I much prefer apples to pears.
My point is that September apples are simply the best…how could I not share delicious new apple recipes. I kicked things off last Friday with these crumbly apple butter bars. I’m continuing on with the apple baking today with this cinnamon apple puffed pancake.
As I am sure you guys can guess, I love this recipe, and I’ve been dying to share it with you guys for so very long…
This apple pancake is a recipe I shared with my friends at Staub for their very own cookbook, simply titled, The Staub Cookbook. If you’ve been following HBH for any amount of time, then you know what a loyal Staub fan I am. It’s pretty much all I use in my kitchen when it comes to both cookware and bakeware.
Staub is without a doubt my favorite, and has been for most of the life of this blog.
Therefore, I’m sure you can appreciate my excitement when I was asked to share a recipe for their new cookbook. And a puffed pancake/Dutch Baby (whatever you’d like to call it), seemed like the obvious choice. I’m all about a good puffy skillet pancake and this apple version is one I’ve been making since I first started cooking back when I was a teen.
It is SO GOOD.
Before I dive into the details of this pancake, I want to tell you guys about The Staub Cookbook.
First things first, if you’re looking for a new cookbook for fall, this needs to be it. It’s full of cozy recipes that are easy, delicious, beautiful, and of course, all made using Staub Cast Iron or Staub bakeware. Honestly, when I first received the book in the mail, I was in awe of how pretty it is, but once I opened it up?
Oh my gosh, I was so impressed. Each and every recipe is beyond amazing. I can’t wait to start cooking my way through. So many warming and cozy recipes. All perfect for the chillier days ahead, and especially for holiday entertaining.
Trust me, if you enjoy my recipes, you will enjoy this cookbook. They are very much in line with each other.
Got it? OK cool. You can order here. Promise you will not be disappointed.
I’ve made A LOT of Dutch Baby’s, but oddly I’ve never shared a Dutch Baby involving fall apples. So glad to be changing all that today. When I first made this recipe (well over a year ago now), I could hardly wait to share it, it’s that good.
To start, you’ll want to begin heating your skillet in the oven. The key to a good puffy pancake is a screaming hot cast iron skillet. The heat from the skillet causes the pancake batter to puff. It’s very scientific and I definitely cannot explain it, but all you really need to know is that it’s magical.
During that same time, you’ll also add some thinly sliced apples, brown sugar, and butter to the skillet. The apples begin to cook, the sugar caramelizes, and the butter begins to brown.
Again, magical.
While that’s all happening in the oven, make the pancake batter. The batter is just your basic, egg, milk, and flour batter, but flavored with the additions of cinnamon and vanilla.
Pour the batter into the hot skillet, full of buttery, caramelized apples, and then wait twenty minutes or so and done. You have a cinnamon apple puffy pancake. It’s going to smell amazing…but taste even better!
Oh! And as if that wasn’t good enough, I also made a quick cinnamon butter maple syrup to drizzle overtop. Yum, yum, and YUM! You don’t have to make the syrup…but you should.
While I might say that every recipe is a favorite (because they really all are!), this pancake just holds a special place in my heart.
It’s a recipe my grandma taught me how to make, and one that my mom and I both love. It’s kind of our recipe, one that we love to make, eat, and enjoy together. So yes it is delicious, but it’s also just very special.
Mom and I love making this best as a breakfast for lunch (or dinner) situation, but it’s truly great any time of day. Really hoping this sparks the idea that you should make breakfast for dinner tonight.
I’m returning home from NYC on the late side this evening, and this Dutch Baby will be happening for dinner. For sure, I cannot wait, it’s the best….ENJOY!
PS. I will be doing a Staub giveaway over on Instagram, so be sure to check that out today!
If you make this cinnamon apple puffed pancake, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Apple Puffed Pancake
Servings: 4
Calories Per Serving: 749 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 honeycrisp apple, thinly sliced
- 1 tablespoon brown sugar
- 6 tablespoons unsalted butter, melted
- 4 eggs
- 2/3 cups whole milk
- 2/3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- whipped cream, for serving
Cinnamon Butter Maple Syrup
- 1/2 cup real maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 450 degrees F. 2. Arrange 3/4 of the apple slices in the bottom a 10-12 inch cast iron skillet and drizzle 4 tablespoons butter over the apples. Sprinkle the brown sugar over top of everything. Place the skillet in the center of the oven for 10 minutes.3. Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your pancake. 4. Remove the Dutch baby from the oven and serve topped with the remaining apple slices, whipped cream, and cinnamon syrup.
Cinnamon Butter Maple Syrup
- 1. In a small saucepan, combine the maple, butter, and cinnamon and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes. Remove from the heat and stir in the vanilla. Serve warm aside the dutch baby.
Notes
*Recipe written by Tieghan Gerard for The Staub Cookbook.
My husband isn’t a huge pancake fan, but because every one of your recipes is always a big win, I tried this recipe this morning. He declared this was the best pancake he’d ever had. We both reeeeeallllly loved this recipe. Thanks so much. You always inspire me!
That is so amazing!! Thank you for trying this Nikki! xTieghan
This is amazing! One our favourite weekend breakfasts. Don’t skip the maple syrup. I use a whole apple under the pancake rather than on top. Works great with buttermilk and can use whole wheat or spelt flour. I make the butter the night before so less work in the morning.
Thank you so much Naomi! xTieghan
I really like it, although I’m not 100% sure mine turned out like it’s supposed to. I half expected it to be more puffy. It was delicious and very appropriate for a Fall Sunday morning. I had a 14” iron skillet so I had to increase the recipe to fit the larger size. I had apples I purchased at an orchard last weekend so this made good use of some of them. Pretty easy to make, I’d say, but I like to cook. Thanks for the recipe!
Thank you for trying this one, Mary! I am so glad you loved it! xTieghan
Absolutely amazing! A feast for the eyes, and tastebuds! Easy to put together, too! The cinnamon butter syrup elevates the already delicious pancake! I spiked mine with some Jack Daniels.
Ooo yum! Thank you so much Lisa! xTieghan
I made with apples on hand, it was amazing.
Thank you so much Debby! xTieghan
Snowed in, in Buffalo so decided to try this recipe after drooling over it for some time…amazing! And I didn’t have whole milk on hand so I subbed almond milk & it turned out great! The fresh apples on top add a nice crunch! Great recipe to make for a cozy brunch shared with friends.
Thank you so much Melissa! I am so glad you loved this recipe!
i made this over the weekend. It was very easy, fun to make and turned out great. I plan to make again!
Thank you so much! I am so happy this turned out amazing for you, Stephanie!
Yes, this was amazing. I did not use any fresh apples- I baked them all. I loved taking it out of the oven with it all beautifully puffed! Thinking of making this for Christmas morning.
I am so glad you loved this Danielle! Thank you so much! Also, I hope it turns out just as amazing on Christmas morning!
This is magical! Followed recipe, and it came out perfect. Great presentation. me & Kids loved this, we had breakfast for dinner last night, served with a breakfast type sausage.
have extra apples on hand cause the sliced apples dipped in the cinnamon butter maple syrup,…. is thing now.
my Grandma was awesome!….Grandma’s Rock!
Thank you Tieghan’s Grandma.
I am so glad you loved this! Thank you so much Karen!
I loved the recipe. It tastes delicious!
Thank you Karina!
Thank you ever so much, all the way from UK. I made the Dutch baby for brunch and it was absolutely delicious, can’t wait to try the rest of the Dutch baby’s. I have made many recipes from your blog and they’ve all turned out amazing
I am so happy to hear that! I hope you continue to love my recipes, Fatima! Thank you!
We just returned to Florida from Ohio with two pecks of orchard picked honey crisp apples. This was the perfect breakfast to use a few apples, and to convince us, that, just for a second, we were back in northeast Ohio! Thanks!
I love that! I am so glad you enjoyed this Kendra!
This was simply a fun recipe to make. To see it when you open it up was amazing. The flavors were rich and wonderful and maple on the side was decadent. Family loved it!
Thank you so much Bill! I am so glad you loved this and it turned out amazing for you!
Tieghan, I know I’ve told you before, but all of your Dutch baby recipes puff up perfectly for me every single time. I love the combo of the apples, browned butter, brown sugar, and cinnamon in this. Perfect for this rainy, chilly, fall morning. Thank you for the recipe.
I didn’t follow this recipe exactly because I already have a different dutch baby pancake recipe memorized. But I did add the cinnamon, vanilla, and apples part as well as the general process and it was amazing. My kids were unimpressed by the browned bits but I thought they tasted like caramel! The only problem is that I want to have it every morning for breakfast.
Haha that is amazing! Thank you so much Lindsey!