Apple Dutch Baby
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Cinnamon, nutmeg, and sliced apples all baked into a light and fluffy Dutch Baby pancake!
Picture this: A crisp fall morning, a cozy morning fire, a hot cup of coffee, and a puffy, golden-brown Dutch Baby pancake drizzled in maple syrup! Heaven! This autumn twist on our classic Dutch Baby recipe is loaded with cinnamon-spiced apple slices.
It’s baked in a Dutch oven using charcoal (or fire embers) until the edges are crispy brown and the middle is irresistibly fluffy. It’s simple, satisfying, and the perfect excuse to linger by the fire a little longer.
I know the term is overused, but our kiddo is toddler-level OBSESSED with Dutch Baby pancakes (at least for the moment). It has been her go-to breakfast request nearly every morning for the past three weeks. This recipe was developed for the campsite, but we’ve also included instructions for how to make it at home if you end up loving it as much as our two-year-old does!
-Michael & Megan
Tips for making this camping
- Mix all the dry ingredients together separately. In a separate bowl, beat the eggs, then mix in the milk, then add the dry ingredients. Otherwise, you’ll get clumps.
- Don’t stress over the number of coals too much. (Technically, it’s 17 on top and 8 on bottom.) Just remember: a little on the bottom, a lot on the top.
- Get a pair of Grill Armor heat-resistant gloves! We use these all the time with campfire and Dutch oven recipes to avoid burning our hands.
- Preheat your Dutch oven for about 5 minutes before adding the batter. This helps create that signature puffed-up rise.
- Use a paper towel or cloth to wipe out any ash or debris from your Dutch oven before cooking.
- Resist the urge to open the lid to peek! This could prevent the pancake from puffing up. Let it cook for at least 10 minutes before taking the lid off to see how it’s doing.
Pre-trip prep
- Mix the dry ingredients together in a sealable container or baggie.
- Milk and eggs can be combined together in a leakproof container and stored in your cooler for up to two days.
Apple Dutch Baby
Ingredients
- 3 large eggs at room temperature
- ½ cup whole milk at room temperature
- ½ cup all-purpose flour (60 g)
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 1 apple cored and sliced thin
- maple syrup
Instructions
- Prepare your coals: Either light charcoals (recommended) or start a campfire for cooking. For home cooking, see note*.
- To make the batter, crack the eggs into a large mixing bowl and beat vigorously until smooth. Add the milk, and give a quick stir to incorporate. Then add the flour, sugar, cinnamon, nutmeg, and salt. Mix together until smooth.3 large eggs, ½ cup whole milk, ½ cup all-purpose flour, 1 tablespoon sugar, ½ teaspoon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Once the embers or charcoals are ready, set your Dutch oven over the heat to preheat Place the butter in the bottom of the Dutch oven and swirl it around until it melts. Once the butter is completely melted, pour your batter into the Dutch oven.4 tablespoons unsalted butter
- Layer the sliced apples over the batter.1 apple
- Cover the Dutch oven with the lid. Place on a small bed of coals (about 8), and then cover the lid with additional coals (about 17).
- After 10 minutes, take a quick peak to check progress. You’re looking for the Dutch baby to be puffed up and golden brown in spots. Cook for a few more minutes if needed, and remove from the heat when it’s done.
- Serve immediately with syrup.