Apple Dutch Baby

Apple pie meets breakfast casserole in this delicious Apple Dutch Baby! Loaded with brown sugar, pecans, apple pie spice, and fresh, sliced apples… it’s warm and comforting and especially delicious drizzled with warm maple syrup!

When it comes to breakfast, I have strict rules for myself. There are weekday breakfasts, which always consist of eggs and avocado, and there are weekend breakfasts. And, well, come to think of it… weekend breakfasts have no rules!

Because weekends are for enjoying. So everything is fair game! From bagel sandwiches to coffee cake to cinnamon roll french toast casserole… I love it all. And I love mixing it up!

So when I recently found myself with an abundance of apples… and I had already made apple cookies and apple crumb cake and apple cinnamon oatmeal cream pies… I knew I needed to give this Apple Dutch Baby a try. And I’m SO glad I did.

If you’re not familiar with Dutch Babies, aka German Pancakes, they’re large, sweet, oven baked pancakes with a golden crust and a custard-like center. They’re usually made in a cast iron skillet, but I absolutely LOVE making them in a 9×13 inch pan.

And although the basic recipe doesn’t include any fruit, I also love adding apples! They’re the perfect addition to this recipe and pair beautifully with the custardy center. It’s almost like a warm apple pie that’s MADE for breakfast! And I’m 100% on board.

What You’ll Need For This Recipe

Eggs – Eggs are a main ingredient in this recipe and help to create the custard-like center of the pancake. I used 8 large eggs.

Milk – Milk is another key ingredient in the batter, adding moisture and richness. I used 1 1/2 cups milk (for best results, use 2% or whole milk.)

Flour – Flour adds structure to the recipe and creates the puffy, golden crust that Dutch Babies are known for. I used 1 cup all purpose flour.

Maple syrup – Maple syrup adds sweetness to the pancake batter and is also used for drizzling on top. I would definitely recommend using pure maple syrup instead of pancake syrup for the best flavor.

Vanilla, apple pie spice & salt – Vanilla extract, apple pie spice and kosher salt all add delicious flavor to the recipe. Feel free to adjust the amounts to taste.

Butter – Butter combines with brown sugar to coat the apples, adding sweetness and flavor and helping to keep the pancake from sticking to the pan. I used 1/2 cup salted butter.

Brown sugar – Brown sugar adds sweetness to the apples and the custard center. I used 1/2 cup brown sugar.

Apples – Sliced apples add flavor and texture to this recipe, giving it an apple pie-like quality that’s absolutely delicious! I used 3 apples.

Pecans – Pecans are an optional addition that adds flavor and crunch to this recipe.

How To Make Apple Breakfast Bake

Mix the custard base. In a large blender, combine the eggs, milk, flour, 1/4 cup brown sugar, maple syrup, apple pie spice, vanilla, and salt. Blend until smooth.

Melt the butter & brown sugar. Preheat the oven to 400°F. Add the butter and remaining 1/4 cup brown sugar to a 9×13 inch pan. Bake in preheated oven for 8-10 minutes, stirring halfway through, until butter is fully melted and bubbling.

Add the apples & pecans. Add the sliced apples and pecans to the pan with the butter. Stir to coat.

Pour the custard base over the apples. Pour the custard base over the apple mixture and sprinkle with 2 Tablespoons brown sugar.

Bake. Bake at 400°F for 20-30 minutes, until top is golden brown and a knife inserted in the center comes out clean.

Storage Tips

Leftovers can be stored, covered, in the refrigerator for up to 5 days. To reheat, cut to desired size and heat in the oven at 350°, covered, for 15 minutes or until heated through. You can also reheat in a small skillet, covered, over medium-low heat.