Ina Garten’s Fluffy Apple Cinnamon Dutch Baby Recipe

Apple Cinnamon Dutch Baby transforms ordinary breakfast into a culinary adventure that tantalizes taste buds and warms morning hearts.

Puffy, golden-edged pastry rises dramatically from a sizzling cast-iron skillet with theatrical flair.

Fragrant cinnamon weaves through delicate layers, promising sweet comfort in every ethereal bite.

Rustic yet elegant, this continental-style pancake combines simple ingredients into something remarkably sophisticated.

Seasonal fruits nestled within create a harmonious blend of textures that dance across your palate.

Home cooks appreciate how minimal effort yields maximum deliciousness with this impressive morning centerpiece.

Professional techniques elevate a basic recipe into something truly spectacular: prepare to amaze everyone at your table.

Apple Cinnamon Dutch Baby That Wows

• Effortless Elegance: Transform simple ingredients into a stunning breakfast showstopper that looks like it came from a professional bakery, making you feel like a culinary genius without complex techniques.
• Texture Sensation: Experience a magical combination of crispy, golden-brown edges meeting a soft, pillowy center, with tender caramelized apples that melt in your mouth and create a delightful contrast in every single bite.
• Quick Morning Magic: Whip up a gourmet breakfast in just 25 minutes from start to finish, perfect for weekend brunches or spontaneous morning treats that will impress family and friends with minimal effort and maximum flavor.

All About This Puff Pancake

• Apple: Sweet, crisp fruit that adds natural sweetness and soft texture; choose firm, ripe apples like Honeycrisp or Granny Smith.

• All-Purpose Flour: Provides structure and creates light, airy texture for Dutch baby.
• Granulated Sugar: Adds subtle sweetness and helps with caramelization.
• Salt: Enhances overall flavor and balances sweetness.

• Milk, Eggs: Primary base for creating fluffy, puffy pancake with rich, creamy consistency; whole milk recommended for best results.
• Vanilla Extract: Adds warm, aromatic flavor that complements cinnamon and apple.
• Butter: Provides rich flavor and helps create golden, crispy edges; use unsalted for better control of saltiness.
• Confectioners' Sugar: Light dusting for classic finish and added sweetness.
• Maple Syrup: Traditional topping that adds deep, rich sweetness.

• Cinnamon: Warm, aromatic spice that pairs perfectly with apple and adds depth to the dish.

Making a Dutch Baby at Home

Step 1: Warm Up the Oven

Crank your oven to a toasty 220°C (425°F) and let it get fully heated.

Step 2: Prepare Apple Slices

• Grab a fresh apple
• Peel off the skin
• Remove the core
• Slice into delicate, thin pieces

Step 3: Sauté Apple Goodness

• Melt butter
• Sprinkle granulated sugar
• Add cinnamon
• Toss apple slices
• Cook for 5-7 minutes until tender

Step 4: Create Liquid Magic

• Milk
• Eggs
• Melted butter
• Vanilla extract

Step 5: Mix Dry Ingredients

• Flour
• Granulated sugar
• Salt

Step 6: Blend Batter Smoothly

Whisk flour mixture into milk mixture until silky smooth.

Step 7: Pour and Spread

Gently pour batter over sautéed apples in hot skillet.

Step 8: Bake to Perfection

Slide skillet into preheated oven. Bake 12-15 minutes until puffy and golden brown.

Step 9: Serve with Flair

• Dust with powdered sugar
• Slice into wedges
• Drizzle with maple syrup
• Enjoy immediately

Tips for a Puffy, Sweet Finish

• Warm Eggs for Perfect Puff: Pull eggs from the refrigerator 30 minutes before baking to ensure a light, airy Dutch baby that rises beautifully.
• Heat Pan to Crispy Perfection: Cast iron or oven-safe skillet needs to be scorching hot before adding batter, creating those signature crisp, dramatic edges.
• Gentle Mixing Matters: Whisk ingredients just until combined, avoiding overmixing which can deflate the delicate texture and prevent the dramatic rise.
• Swift Serving Strategy: Dutch babies lose their impressive height quickly, so bring the skillet directly to the table and serve immediately for maximum drama and taste.
• Oven Vigilance is Key: Watch carefully during the final minutes of baking, looking for deep golden edges and a puffy center to guarantee a picture-perfect breakfast centerpiece.

Store Leftover Dutch Baby with Care

• Freeze Whole: Wrap the Dutch baby completely in plastic wrap, then place in a freezer-safe container. Lock in freshness by sealing tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheat with Crisp: Restore the Dutch baby's original texture by warming in a preheated 350°F oven for 5-7 minutes. Avoid the microwave, which can make the edges soggy and compromise the delicate golden surface.
• Slice and Store: Cut the Dutch baby into individual portions before refrigerating, making it easier to reheat only what you need. Place pieces in a single layer between parchment paper to prevent sticking and maintain their shape.

Fun Dutch Baby Variations

• Berry Bliss Dutch Baby: Swap apples with fresh mixed berries like strawberries, blueberries, and raspberries. Sauté berries briefly with butter and sugar for a vibrant fruity version.
• Nutty Caramel Crunch: Add chopped pecans or almonds to the batter. Drizzle warm caramel sauce over the Dutch baby after baking for extra richness and texture.
• Tropical Paradise Pancake: Replace apples with diced pineapple and add shredded coconut to the batter. Top with a sprinkle of rum-infused powdered sugar for a Caribbean-inspired breakfast.
• Chocolate Hazelnut Dream: Mix cocoa powder into the flour mixture and fold chopped hazelnuts into the batter. Serve with a dollop of chocolate spread and fresh whipped cream.

Dutch Baby Farewell Bite

Culinary magic happens when classic techniques meet simple ingredients in Ina Garten’s apple cinnamon Dutch baby.

Warm cinnamon and caramelized apples create an irresistible breakfast experience that transports diners to a cozy kitchen.

Delicate edges rise dramatically, promising a sensory adventure with each golden-brown bite.

Maple syrup drizzled across the surface adds luxurious sweetness to this elegant dish.

Family and friends will marvel at this seemingly complex yet surprisingly easy recipe that elevates morning meals.

Passionate home chefs can elevate their breakfast game with this foolproof masterpiece – ready to inspire, delight, and spark kitchen creativity.

Snap a pic of your dish, share this recipe with fellow cooking enthusiasts, and drop a comment below celebrating culinary joy!

Ina Garten Apple Cinnamon Dutch Baby Recipe

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4.8 from 16 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Ina Garten’s apple cinnamon Dutch baby brings rustic European charm to breakfast tables with its golden, puffy elegance. Warm cinnamon and sweet apples create a luxurious morning experience that welcomes eager diners to savor each delightful, custardy bite.

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Ingredients

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Main Ingredients:

• 2 extra-large eggs, at room temperature
• 1 large Granny Smith apple
• ½ cup whole milk
• ½ cup all-purpose flour

Flavor Enhancers:

• 4 tablespoons (½ stick) unsalted butter, divided
• 2 tablespoons granulated sugar, divided
• ½ teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon

Finishing Ingredients:

• ¼ teaspoon kosher salt
• Confectioners’ sugar
• Pure maple syrup, for serving

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Instructions

1. Prepare the oven by heating it to 220°C (425°F), ensuring a hot cooking environment for the Dutch baby pancake.
2. Transform the apple by carefully peeling, removing the core, and slicing it into delicate ⅛-inch thick segments.
3. Create a flavorful base by melting 45 grams () of butter in a 9-inch ovenproof skillet over medium-high heat. Introduce the sliced apple, 12 grams () of granulated sugar, and a sprinkle of cinnamon, tossing gently to coat. Sauté the mixture for 5-7 minutes until the apple becomes tender and slightly caramelized.
4. Distribute the cooked apple evenly across the pan, maintaining a low heat to keep warm.
5. Quickly melt the remaining 15 grams () of butter using a microwave.
6. In a medium mixing bowl, whisk together milk, eggs, the freshly melted butter, and vanilla extract until thoroughly combined.
7. In a separate small bowl, blend the flour, remaining 12 grams () of granulated sugar, and salt.
8. Merge the dry and wet ingredients, whisking until the batter becomes smooth and free of lumps.
9. Gently pour the silky batter over the warm, caramelized apple arrangement in the hot pan.
10. Immediately transfer the skillet to the preheated oven, baking for 12-15 minutes until the pancake rises dramatically and develops crispy, golden-brown edges.
11. Remove from the oven and elegantly dust with confectioners’ sugar, slice into wedges, and serve immediately alongside pure maple syrup for a decadent breakfast experience.

Notes

• Grab room-temperature eggs to ensure your Dutch baby rises beautifully and creates that perfect puffy texture.
• Heat your cast-iron skillet until it’s scorching hot, which guarantees crispy, golden edges that crackle with deliciousness.
• Whisk batter gently and quickly, stopping just when ingredients blend to maintain the light, airy consistency that makes this pancake magical.
• Keep a watchful eye during baking, noting how quickly golden-brown edges can transform from stunning to burnt in mere moments.
• Devour your Dutch baby immediately after pulling it from the oven, celebrating its dramatic rise before gravity deflates its impressive architecture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 of 4 servings
• Calories: 280 kcal
• Sugar: 12 g
• Sodium: 160 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 150 mg