Dutch Baby Pancake with Apple Compote

Name: Dutch Baby Pancake with Apple Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tablespoons (56 g) unsalted butter, cut into small pieces; 4 large eggs, at room temperature; 1 cup (125 g) all-purpose flour; 1 cup (240 ml) whole milk, at room temperature; ¼ teaspoon (1½ g) kosher salt; ½ teaspoon (2½ ml) vanilla extract; 2 tablespoons (28 g) unsalted butter; 1½ pounds (680 g) Granny Smith apples, peeled, cored, and cut into ½-inch (1.25 cm) chunks; ¼ cup (50 g) packed light brown sugar; ¾ teaspoon (1.8 g) ground cinnamon; 1 tablespoon (15 ml) fresh lemon juice; ⅛ teaspoon (¾ g) kosher salt

From the MyKitchenBank Kitchen

A puffy, golden sheet-pan pancake that rises dramatically in the oven, served warm with spiced apple compote. This impressive yet simple bake combines a custard-like batter with caramelized apples and is perfect for weekend breakfasts or brunches.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 1 pancake (serves 4)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Use a 12-inch (30 cm) cast-iron skillet or 9×13-inch (23×33 cm) baking dish
Bring eggs and milk to room temperature (about 30 minutes)
Have all ingredients measured and ready before mixing the batter

1
Start the compote
- In a medium saucepan over medium heat, melt 2 tablespoons (28 g) of butter.
- Add the prepared apples, brown sugar, cinnamon, lemon juice, and salt.
- Stir gently to combine and bring to a simmer, stirring occasionally.
- Let cook for 8–10 minutes until the apples begin to soften and release their juices but still hold their shape.
- You want a chunky compote, not a smooth sauce.
- Set aside and keep warm.
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Ready when: Apples are tender and release liquid but retain their shape
Tip: Don't overcook the apples or they'll break down into applesauce. Undercooked apples are better than overcooked.
2
Prepare the panOven 425°F / 220°C
- Place a 12-inch (30 cm) cast-iron skillet or 9×13-inch (23×33 cm) baking dish in the preheated 425°F (220°C) oven with 4 tablespoons (56 g) of butter inside.
- Let it heat for 3–5 minutes until the butter is melted and the pan is very hot (you should see wisps of smoke).
- Do not skip this step; the hot pan is crucial for puffing.
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Ready when: Butter is melted and bubbling; pan edges are very hot and may show smoke
Tip: A truly hot pan is the secret to a puffy Dutch baby. Don't rush this step or skip preheating.
3
Make the batter
- In a large mixing bowl, whisk together the flour and salt.
- In a separate small bowl, whisk the room-temperature eggs, then add the milk and vanilla extract.
- Pour the wet mixture into the flour mixture and whisk until smooth, scraping the bottom and sides of the bowl.
- The batter should be thin and pourable, like very thin pancake batter.
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Ready when: Batter is smooth with no visible lumps or streaks
Tip: Don't overmix, but do make sure there are no lumps. Lumpy batter means uneven puffing. If you see lumps, gently strain the batter through a fine-mesh sieve.
4
Bake the pancakeOven 425°F / 220°C
- Carefully pour the batter into the hot pan with the melted butter.
- Return the pan to the oven immediately.
- Bake at 425°F (220°C) for 20–25 minutes until the pancake puffs dramatically and the edges are deep golden brown.
- The center will jiggle very slightly when you gently shake the pan, but the edges should be firm and set.
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Ready when: Pancake is dramatically puffed, edges are golden brown and crisp, center is just-set but slightly creamy
Tip: Do not open the oven door during baking—the draft can cause the pancake to collapse. If you're unsure if it's done, wait the full 25 minutes.
5
Rest and serve
- Remove the pancake from the oven and let it rest in the pan for 2–3 minutes (it will deflate slightly, which is normal).
- Transfer it to a serving platter or divide into four portions.
- Top with the warm apple compote and serve immediately while the pancake is still warm and has some residual puffiness.
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Ready when: Pancake has settled slightly but remains warm
Tip: Dutch babies deflate as they cool—that's completely normal and expected. Serve it immediately for the best texture and drama.

Good to know

Tips

The success of a Dutch baby hinges on a very hot pan. If your oven runs cold, increase the preheat temperature to 450°F (232°C) and shorten the baking time slightly.
Room-temperature eggs and milk mix more smoothly and contribute to even cooking. Plan ahead and remove them from the refrigerator 30 minutes before you start.
If you don't have a cast-iron skillet, a 9×13-inch (23×33 cm) ceramic baking dish or metal cake pan works well. Cast iron retains heat best and ensures maximum puff.
The apple compote can be made while the pancake bakes, saving time. Start the compote as soon as your pancake goes into the oven.

Storage & reheating

Store any leftover pancake (unlikely) covered in the refrigerator for up to 2 days and reheat in a 350°F (175°C) oven for 5–8 minutes to crisp the edges. The apple compote keeps refrigerated for up to 5 days and can be reheated gently in a saucepan or microwave. This dish is best served fresh and warm.

Substitutions

Granny Smith apples → Honeycrisp or Braeburn apples, or a mix of tart and sweet apples. Any firm, tart apple works well. Granny Smith is ideal, but Honeycrisp brings more sweetness and Braeburn offers a crisp texture. Avoid soft apples like Red Delicious.
packed light brown sugar → granulated white sugar or maple syrup (use 3 tablespoons / 45 ml syrup). White sugar will yield a slightly less rich flavor but works fine. Maple syrup adds deeper flavor but requires reducing the amount slightly.
whole milk → half-and-half for a richer pancake, or buttermilk for a tangier result. Half-and-half creates a creamier interior. Buttermilk adds pleasant tartness and may require slightly less flour to balance.
ground cinnamon → a pinch of nutmeg, cardamom, or ginger added to or replacing the cinnamon. These warm spices pair beautifully with apples. Use sparingly—a pinch of nutmeg goes a long way.