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Dutch Baby Pancake

Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.

  • Servings: 4
Dutch Baby Pancake

Source: Martha Stewart Living, February 1998


  • 1 1/2 tablespoons unsalted butter
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch wedges
  • 1/3 cup honey
  • 1/4 teaspoon ground cardamom
  • 3 large eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon confectioners' sugar


  1. Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.

  2. In a separate bowl, whisk together remaining ingredients, except confectioners’ sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners’ sugar sifted over the top.

Reviews (2)

  • Misha TH 16 May, 2014

    I've used this recipe since it was published in 1998, usually for visitors because it is easy and delicious. It comes out puffier than it appears in the photo. The apples become slightly caramelized at the bottom. Great recipe!

  • jonnidee 30 Dec, 2008

    I make this recipe completely in a pyrex 9 x 11 or in a round tart pan. While the oven is heating, I put the butter into the pan and let it melt in the preheating oven. Then I add the apples and let them sizzle for a few minutes to cook. I add the honey and cardamom and then pour the batter. I mix the batter in my blender. This couldn't be easier, and is lovely when it comes out of the oven. It is also good with brown sugar rather than honey. Use bananas rather than apples.

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