Apple-Pecan Dutch Baby

Apple Pecan Dutch Baby

This impressive oven pancake comes together quickly and is perfect served straight from the skillet.

Apple-Pecan Dutch Baby
Serves: Makes 4-6 servings
  • ¾ cup all-purpose flour
  • 6 tablespoons granulated sugar, divided
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup whole milk
  • ¼ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound Gala apples, cored and thinly sliced (3 to 4 apples)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ¼ cup unsalted butter, cubed
  • Maple syrup, toasted chopped pecans, and confectioners’ sugar, to serve
  1. Preheat oven to 425°.
  2. In a medium bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, and salt. In a small bowl, whisk together milk, sour cream, eggs, and vanilla. Add milk mixture to flour mixture, whisking just until combined. Set aside.
  3. In a large bowl, toss together apples, cinnamon, allspice, and remaining 4 tablespoons granulated sugar.
  4. In a 10-inch cast-iron skillet, melt butter over medium heat. Add apple mixture. Cook over medium-high heat, stirring frequently, until apples begin to turn light brown and soften, 6 to 8 minutes. Remove from heat. Stir batter, and pour over apple mixture.
  5. Bake until puffed and golden brown around the edges, 15 to 17 minutes. Serve immediately with syrup, pecans, and confectioners’ sugar.

Kitchen Tip: Serve this Dutch baby right away—after its dramatic rise, it falls quite quickly.

Want more delicious recipes? Check out our newest issue of Southern Cast Iron.


    • Hi Nadia,

      Our apologies for the delay getting back to you. For this recipe, you could probably substitute the sour cream with your favorite greek yogurt. Let us know if you have any other questions!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.