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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!

overhead photo of Cinnamon Apple Puffed Pancake in skillet with 2 apples next to it

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.

raw apples

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.

staub cookbook

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.

staub cookbook

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.

overhead photo of Cinnamon Apple Puffed Pancake

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!

overhead close up photo of Cinnamon Apple Puffed Pancake in skillet

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.


Cinnamon Butter Maple Syrup


  • 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. 


*Recipe written by Tieghan Gerard for The Staub Cookbook.
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overhead photo of Cinnamon Apple Puffed Pancake in skillet with pieces cut out

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  1. Perfect breakfast for the day after Christmas! Thanks, Tieghan! You’ve gotten me so excited about cooking again. Never expected to want to get back into the kitchen right after making a big prime rib dinner with pecan pie but your recipes are so alluring. Went to bed last night at midnight with both your cookbooks and a pile of sticky notes. You are certainly doing your part in the pandemic…staying at home has it’s rewards!

  2. Omg. This is my new favorite weekend/ special day breakfast. I’ve been making the puffed oven pancake for years (we call it a “Dutch Baby”) but adding the apples, brown sugar and cinnamon took it from a 10 to an 11. And really very simple. Thank you!!!

    1. Hey Elizabeth,
      Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx

    1. Hi Lisa,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  3. First time trying a recipe from HBH. I didn’t have the whole milk, so I combined 2% with half & half.
    Basically sat in front of the oven with the light on watching the miracle rise. So mesmerizing. My oven is pretty hot, so I only cooked it for about 15 mins… I lost some apples off the side too. But it tastes amazing!
    I don’t think it needs the syrup. It tastes amazing the way it is.
    Great recipe, especially for a beginner like me who wants a pretty quick meal prepared on a cold morning.
    Thank you HBD!

  4. I would love to make these puffed pancakes for my husband during the work week, but I usually only have a 30-40 minute window between the time we wake up (4:45 am) and the time he leaves. I would like an honest opinion. If I bake this the night before, how good is it going to taste warmed up the next morning? I just do not have time to let it sit to warm up from pre-making it the night before, and then shoving it in the oven to bake for 20-30 minutes. I have learned the hard way that food taken from the fridge and shoved in the oven takes longer than the original cooking time! LOL Just want to know what the options are, and if it is worth making and reheating it? Thanks!

    1. Hey Amy,
      I think you would be disappointed with making it the day before and reheating. I would probably save this recipe for a weekend or day that your husband isn’t working to make this recipe:) xTieghan

    1. Hey Sharon,
      Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  5. This was absolutely delicious! Made it for a special family brunch, and everyone loved it! This was the second Dutch pan baby recipe I’ve tried. No one enjoyed the first. I will be making this recipe again-thanks!

  6. I wanna try this recipe tomorrow ❤️ it just looks so yummi! What size skillet did you use for the recipe? I could find it on the website. Thanks for all your delicious recipes

  7. 4 stars
    Pretty good! Needs more fruit (whole apple in the skillet to start) and maybe a pinch more brown sugar. There are some bites that are just dough too, so mincing a couple of slices into the batter along with some extra cinnamon might make this a little more flavorful and eliminate the need for syrup.

    1. Hey Helen,
      Yes, that will work nicely. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  8. 5 stars
    Made this today and WOW! First time I’ve made one and it was perfect. I followed your directions and the only thing I changed was adding another good TBSP of brown sugar on top of the sliced apples to caramelize. Everyone loved it! This will be a household staple for sure. Thank you for sharing!

  9. 5 stars
    Absolutely delicious! I didn’t have any milk and substituted sour cream. My fiancé devoured it! Will definitely be in the brunch rotation in the future.

  10. 5 stars
    Honestly, we have been making a ton of your recipes and they are all so delicious. this one was no exception. I’ve never made one before but really enjoyed watching it puff up in the oven!!

    thank you so much!

  11. 5 stars
    This is delicious! We picked fresh honeycrisps yesterday and made this for brunch this morning.
    I only made a half batch of the syrup and it was more than enough. I also used a nonstick pan rated to 500 degrees and got a beautiful puff. We especially loved the softened buttery sweet apples on the bottom. Excellent fall recipe! Thanks, Tieghan!