Applejack Dutch Baby
This luscious Applejack Dutch Baby Recipe will have you weak with apple fever. It is the perfect way to kick off apple season this year!
If there was ever a breakfast item that makes me swoon, it’s a dutch baby.
I love these things.
No… I am completely smitten with dutch babies.
If you’ve never made a dutch baby, you need to. I can say that without any reservation.
You NEED to.
This oven-baked Applejack Dutch Baby is rich, buttery, and almost custard like on the inside.
It all starts with an eggy pancake batter whirled to frothy perfection in the blender. Then the batter is poured into a sizzling hot skillet and placed in the oven.
Part of the beauty of a dutch baby is watching it rise into enormous bubbles in the oven, only to deflate the moment it comes out. These deflated air bubbles creates the most amazing layered texture, you could ever hope for in a pancake.
In today’s variation, the Applejack Dutch Baby, I added dark rich Musselman’s Apple Butter and apple brandy to provide a certain apple-icious pop of flavor.
I then topped the Applejack Dutch Baby with sweet vanilla yogurt and freshly sliced apples.
This my friends, is how to kick off apple season.
Honey Crisps are at their peak right now. Don’t they deserve to sit on such a lovely bed of apple goodness?
I think so.
Applejack Dutch Baby
- Fresh apple slices
- Vanilla yogurt
- Preheat the oven to 375 degrees F. Place a 10- to 12-inch cast iron skillet in the oven with 2 tablespoons of butter in it.
- Add all the remaining ingredients to a blender. Puree until frothy. (Make sure the eggs and milk are room temperature. Cold dutch baby batter won't bubble and rise as well.
- Open the oven and carefully swirl the melted butter around the pan. Pour the batter into the skillet. Bake for 20-30 minutes until puffed and golden.
- Remove from the oven and use a flat metal spatula to move the Dutch baby to a cutting board. Cut into wedges and serve warm with fresh apple slices and vanilla yogurt.
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