Breakfast: Apple Dutch Babies

By far, at the top of my list for breakfast items. Cast iron skillet is essential to attain the crispness.

Breakfast: Apple Dutch Babies

Photo by Sharon E.

  • Prep Time


  • Total Time


  • Servings



  • 3

    large eggs

  • cup fat-free or low-fat milk (don't use whole milk)

  • cup all-purpose flour, sifted

  • 1

    teaspoon ground cinnamon

  • ¼

    teaspoon table salt

  • ¼

    teaspoon ground nutmeg

  • 1

    large apple (jonagold, pink lady, gala, etc.), peeled and thinly sliced

  • 1

    tablespoon granulated sugar

  • 4

    tablespoons butter, divided

  • ½

    cup sour cream

  • ¼

    cup firmly packed light brown sugar

  • 1 to 2

    Tbsp. apple cider or orange juice

  • Garnish: powdered sugar


1. Preheat oven to 450°. Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. 2. Whisk together eggs and milk in a medium bowl. Whisk in flour and next 3 ingredients. 3. Toss together apple slices and sugar in a small bowl. Melt 1 Tbsp. butter in skillet. Add apples, and sauté 3 minutes or until tender. Remove apples from skillet. 4. Melt remaining 3 Tbsp. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples. 5. Bake at 450° for about 20 minutes or until pancake is golden and puffed. 6. Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 Tbsp. at a time, until desired consistency is reached. Serve with hot pancake. To adjust for 10" skillet, reduce egg to 2, flour and milk to 1/2 cup each, cinnamon to 3/4 tsp.


Facebook Conversations