This Apple Dutch Baby is a cozy breakfast skillet pancake that puffs beautifully in the oven and is filled with warm spiced apples. It's naturally sweetened, gluten free, keto and paleo friendly, making it a wholesome choice for anyone looking to keep breakfast lighter but still special.
I love making Dutch Baby pancakes on the weekend when I want something that feels indulgent without being too heavy. This recipe takes me back to apple season in northern New York, where we always found ways to bake with the fresh fall harvest.
Quick Overview:
- Time & Yield: 35 minutes total (10 min prep, 25 min bake) - serves 4.
- Key Ingredients & Tools: Honeycrisp apples, almond and coconut flour, and eggs, baked in a cast iron skillet.
- Dietary Tags: Gluten-free, Keto, Paleo
- The Result: An easy, custardy apple-cinnamon skillet pancake that looks far more impressive than the effort it takes.
Why You'll Love this Apple Dutch Baby
Keto and Paleo Friendly: a breakfast you can enjoy without stepping outside your way of eating.
One skillet, start to finish: the apples cook and the pancake bakes in the very same pan.
Apple season favorite: a warm and comforting way to enjoy fresh apples.
Key Ingredients
See the recipe card below for full ingredient list and instructions.
- Honeycrisp Apple: brings natural sweetness and soft texture when baked.
- Almond and Coconut Flour: a gluten-free blend that gives structure and keeps it low carb.
- Monkfruit Sweetener: a sugar-free option that adds sweetness without carbs.
- Eggs: help the pancake puff up beautifully in the oven.
- Cinnamon: adds warmth and depth of flavor that complements apples.
How to Make Apple Dutch Baby
Heat butter or ghee in a cast iron skillet over medium-high heat, add the apple slices and a sprinkle of cinnamon, and let them soften for a couple of minutes. While the apples cook, whisk together the eggs, vanilla, almond milk, and maple syrup, then whisk in the almond flour and coconut flour until smooth.
Pour the batter into the hot skillet over the apples and transfer it straight to a 350°F oven. Bake for 20 to 25 minutes, until the pancake is puffed and no longer wet on top, then finish with a dusting of cinnamon-monkfruit sugar and fresh apple slices.
Ingredient Substitutions
- Try pear slices instead of apple for a twist.
- Swap almond milk for regular milk if you don't need it dairy free.
- Use coconut sugar or maple sugar instead of monkfruit if you're not following keto.
Recipe Variations
- Sprinkle with sliced almonds for added crunch.
- Use apple pie spice for more fall flavor.
- Make it savory by skipping the sweetener and topping with cheddar cheese and fresh thyme.
Top Tips
- Preheat the skillet before adding batter to help it puff.
- Don't peek while it bakes. Opening the oven can cause it to fall early.
- Serve right away for the best texture.
Storage and Reheating
Refrigerate: to store apple dutch baby, place in an airtight container in the fridge up to 2 days.
Reheat: to reheat, place in 300 degree oven wrapped in foil until warm through.
You Might Be Wondering
Yes - this recipe already uses it. Almond flour makes a pancake that's a little denser and richer than one made with all-purpose flour, but it still puffs up nicely in a hot skillet.
That's normal, not a sign anything went wrong - a Dutch baby is mostly egg and air, so it puffs dramatically in the oven and settles within a few minutes of coming out. That's part of why serving it right away gives you the best texture.
Honeycrisp is my go-to for sweetness, but Granny Smith or Braeburn both work well if you want something more tart.
Serve With...
This Apple Dutch Baby is wonderful with a sprinkle of cinnamon and fresh apple slices. Pair it with air fryer breakfast sausage or air fryer bacon for a hearty breakfast.
Related Recipes
If you love this Apple Dutch Baby, try these other recipes from my kitchen:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Apple Dutch Baby
Equipment
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Ingredients
- 1 medium honeycrisp apple thinly sliced
- 1 tablespoon ghee
- 1 teaspoon ground cinnamon divided
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon sugar-free maple syrup
- ¾ cup almond milk
- 2 tablespoons coconut flour
- ¾ cup almond flour
- 1½ tablespoons powdered monkfruit sweetener
Instructions
- Preheat oven to 350 degrees F.
- Heat a cast-iron skillet over medium-high heat. Melt butter or ghee in a skillet and add apple slices. Sprinkle with ½ teaspoon ground cinnamon. Simmer apples for 2 minutes until they begin to soften.
- While apples are simmering, whisk together eggs, vanilla extract, almond milk, and maple syrup until combined. Add almond flour and coconut flour and whisk until completely blended.
- Pour pancake batter into hot cast iron skillet, covering the layer of apples. Place skillet in the hot oven and bake 20-25 minutes, until pancake is puffy and no longer wet on top.
- If desired, mix together powdered monkfruit, remaining ½ teaspoon ground cinnamon and sprinkle over apple dutch baby. Top with thinly sliced fresh apple slices.
James says
What temperature for the oven?
Shelby Law Ruttan says
Oven temp is 350 Degrees. Thanks!