Warm Apple & Pecan Dutch Baby

Despite its name, the Dutch baby traces to German-American kitchens, where a blistering-hot pan turns simple batter into a dramatic puff. This breakfast version folds in cinnamon-kissed apples and toasted pecans for cozy autumn crunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 10g protein
• 42g carbs
• 24g fat
• 3g fiber

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Ingredients

• 2 large crisp apples (Honeycrisp or Pink Lady), thinly sliced
• 4 tbsp unsalted butter
• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup toasted pecans, chopped
• 1 tbsp fresh lemon juice
• 2 tbsp powdered sugar for dusting
• 1/4 cup maple syrup for serving
• pinch flaky sea salt

Instructions

1. 1Place a 10-inch cast-iron skillet in the oven and preheat to 425°F so the pan gets screaming hot.
2. 2While the oven heats, whisk the eggs, milk, flour, sugar, vanilla, half the cinnamon, and kosher salt in a blender or bowl until the batter is completely smooth and slightly frothy; let it rest 5 minutes.
3. 3Toss the thin apple slices with lemon juice and the remaining cinnamon so they stay bright and lightly spiced.
4. 4Carefully remove the hot skillet, add most of the butter, and swirl until melted and foaming.
5. 5Arrange the apple slices in a single layer across the bottom of the skillet and return to the oven for 3–4 minutes so they begin to soften and caramelize at the edges.
6. 6Pull the skillet out again, pour the rested batter evenly over the apples, and scatter half the pecans on top.
7. 7Bake 16–20 minutes without opening the door until the Dutch baby is dramatically puffed, deep golden at the edges, and set in the center.
8. 8Remove from the oven; the puff will deflate slightly—that is normal. Dot with the remaining butter and finish with the rest of the pecans, a dusting of powdered sugar, and flaky salt.
9. 9Squeeze a little extra lemon over the top if you want more brightness, then slice into wedges.
10. 10Serve immediately with warm maple syrup on the side while the edges are still crisp and the apples are jammy.