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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: 516 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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.

overhead photo of Cinnamon Apple Puffed Pancake in skillet with pieces cut out

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

  1. 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!

  2. 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

  3. 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

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 5 stars
    Cinnamon puffed apple pancake delicious!
    As close to The Original Pancake house made in Portland OR as you can get. The maple syrup, cinnamon and vanilla sauce is a must! I’m done researching this recipe, it’s a winner!
    I did add a little lemon juice.

  9. I’m planning on making this today and having it for dessert at a party. How would you recommend re-heating to serve warm? Thanks!!

    1. Hey Nikki,
      For this recipe I would recommend serving warm straight out of the oven and not reheating. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 5 stars
    Another Dutch baby success! I hadn’t heard of a Dutch baby before until I started following you. I made your strawberry one when it was strawberry season, (which was so darn good), and this morning I made this apple one for brunch. They are so easy, so delicious and they have the WOW factor for presentation! Thank you for a spectacular recipe….again!

  11. This looks wonderful! What can I substitute for the all purpose flour to make this recipe more keto friendly? Thanks!

    1. Hey Courtney,
      You could sub an equal amount of gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    I too have made many Dutch Babies, this was the best. I used Gravenstein apples. The night before I made a large dice of apples sautéed in butter to serve with pork chops. The apples, cinnamon And vanilla created a real WOW dish.
    I will make this again! Yummy!

  13. 5 stars
    Made this, this morning with 2 half dead apples…it was absolutely delicious! Only had 2% milk—it worked fine. Thanks for this recipe!!

  14. 5 stars And so easy. I didn’t have whole milk so just mixed 2% and some half and half and it was still perfect. I also didn’t have cream for whipping so I used some plain yogurt to make a cinnamon honey yogurt drizzle and it was *chef’s kiss*. Added a noce slight tang that really balanced the sweetness of the syrup.

  15. Hello, just wondering if this can be made gluten free? I tried but didn’t have much luck, was very dense and eggy? Suggestions please 🙂

    1. Hi Kiri! I have not tried making this GF, I am really sorry about that. Please let me know if you do try it! xTieghan

  16. 5 stars
    Amazing 🤩. I’ve made it twice and it’s been delicious both times. Thanks so much for this great recipe 🙌🏾🙌🏾

  17. 5 stars
    I just made this and it was amazing! The syrup was an absolute highlight. The kids and husband all loved it and said it was perfect comfort food during social distancing. Thanks for another great recipe!

  18. 5 stars
    This was so tasty! It’s the first Dutch baby I have ever made, but definitely not the last. I wish mine would have puffed up more, but it was still delicious. The lack of luck could have been because I used a 12 inch cast iron skillet or did something else strange. I was too lazy to make the fancy syrup, but it was still so good with regular syrup!!

    1. Hi Madison! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

  19. This looks so yummy!!! Is this Staub cast iron
    flying pan? Could you tell me which size do you own?
    I’m thinking to buy one, but not sure which size I should get.

  20. 5 stars
    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!

  21. 5 stars
    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.

  22. 5 stars
    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!

  23. 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.

  24. 5 stars
    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.

  25. 5 stars
    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.

    1. I am so glad you loved this Danielle! Thank you so much! Also, I hope it turns out just as amazing on Christmas morning!

  26. 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.

  27. 5 stars
    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

  28. 5 stars
    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!

  29. 5 stars
    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!

  30. 5 stars
    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.

  31. 5 stars
    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.

  32. 5 stars
    Loved this recipe!! I would like to make it as a dessert for a dinner party. Do you think you could make the batter ahead of time? Thank you so much for all your recipes. They are amazing and you are adorable.

    1. HI! You can make the batter and keep in the fridge overnight, bring to room temp before baking! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan

  33. Breakfast creativity at its finest! It looks like a delicious cake that is perfect for the fall morning. Each slice of apple looks so crisp and flavorful–I bet it was tough not eating at least half of the pan!

  34. 5 stars
    Made this for dinner tonight (my first time making a dutch pancake!). It turned out great. Thanks so much for the recipe, it will definitely be in my rotation when I need a quick & comforting meal (which happens a lot in the Fall)!

    1. Yes that will be just fine. The pancake make nut puff as much, but I am sure it will still be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  35. I just have to say you knock it out of the park every time!!! Love love love your recipes:) Your blog is pretty much the only blog I cook from literally at least 4 times a week! Thanks for all the yummy recipes!!! Can’t wait to try this one with my boys! I own a little pie company up here in Calgary Alberta and your flavor combos are always inspiring me.

    1. HI! I have not use buttermilk in a dutch baby before, but I think it would work. Let me know how it goes! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan