Quick Summary
Brown Butter Dutch Baby with cinnamon apples is the perfect breakfast or brunch for fall. Serve with maple syrup, a dusting of confectioner’s sugar, and whipped cream.
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby.
A Dutch baby is like a crepe, popover, and pancake all in one recipe. You make the batter in a blender, pour it into a hot skillet, and bake…and that’s where the magic happens. After a few minutes, the Dutch baby will start to climb up the edges of the pan and then all of a sudden, poof, you have a light, fluffy, and puffy pancake.
This Dutch baby is extra special, because it is made with brown butter and we all know brown butter makes everything better. It adds fantastic flavor and will have your family and friends wondering what the secret ingredient is.
During the fall months, I love to serve with cinnamon apples, pure maple syrup, a dusting of confectioner’s sugar, and whipped cream. The coziest weekend breakfast or brunch! But feel free to top with your favorite pancake toppings. This Dutch baby is good year-round.
Just a heads up, the Dutch baby will fall as it starts to cool, but that’s ok. You will still have a soft, tender, and DELICIOUS pancake. Just make sure the kids and your guests see you pull it out of the oven, it is pretty impressive!
This recipe is fun to make and fun to eat. You have to try it!
Table of Contents
Ingredients
- Butter– cut into tablespoon pieces.
- Eggs– use large eggs that are at room temperature.
- Milk– I prefer whole milk for a rich pancake, but you can use your favorite milk.
- Flour– all-purpose flour.
- Sugar– you can use granulated sugar or pure maple syrup to sweeten the Dutch baby.
- Vanilla extract– always use pure vanilla extract.
- Cinnamon– a touch of cinnamon brings out the brown butter flavor.
- Salt– just a pinch!
- Confectioner’s sugar– for sprinkling! It makes the Dutch baby so pretty!
- Skillet Cinnamon Apples– to top the pancake. The apples are optional, but SO good, especially during the fall months.
- Maple syrup and whipped cream– for serving!
How to Make Brown Butter Dutch Baby
- Preheat oven to 425 degrees F.
- Place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.
- When the oven is hot place a 10-inch cast iron skillet in the oven to warm for about 5 to 8 minutes. You want the pan to be hot.
- While the pan is heating up, combine the eggs, milk, flour, 1 tablespoon of the brown butter, maple syrup (or sugar), vanilla, cinnamon, and salt in the jar of a blender.
- Blend for 30 seconds, scraping down the sides of the jar with a spatula halfway through to make sure the flour is combined.
- Use an oven mitt to carefully remove the skillet from the oven. Add the remaining brown butter to the hot pan and swirl to coat bottom and sides of the pan. The butter will sizzle.
- Add the batter to the hot buttered pan and bake for 15 to 18 minutes or until pancake is puffed and golden brown at the edges.
- Remove the pan from the oven and serve with a dusting of confectioner’s sugar, cinnamon apples, and maple syrup. You can cut into wedges with a sharp knife.
- This recipe is best right out of the oven, so be ready to eat when it is hot!
Variations
If you don’t want to serve the pancake with cinnamon apples, here are some other topping ideas!
- Fresh berries (raspberries, blackberries, blueberries, or strawberries)
- Peach, pear, or banana slices.
- Serve with a dollop of yogurt.
- Drizzle with peanut butter or almond butter.
- Sprinkle with chopped pecans, candied pecans, or walnuts.
- Top with your favorite granola for a crunch!
- Add a drizzle of salted caramel sauce.
- Instead of maple syrup, use brown butter buttermilk syrup or strawberry syrup.
- Spread Nutella on top!
- Add a spoonful of lemon curd.
- Go all out and serve with ice cream!
More Pancake Recipes
- German Pancakes
- Raspberry Dutch Baby
- Best Buttermilk Pancakes
- Pumpkin Pancakes
- Lemon Ricotta Pancakes with Blueberry Sauce
- Chocolate Chip Pancakes
- Blueberry Pancakes
- Easy Blender Pancakes
Brown Butter Dutch Baby
Ingredients
- 4 tablespoons unsalted butter, cut in tablespoon pieces
- 3 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar, or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Confectioner’s sugar, for sprinkling
- Skillet Cinnamon Apples, for serving, optional
- Maple syrup and whipped cream, for serving, optional
Instructions
- Preheat oven to 425 degrees F.
- Place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.
- When the oven is hot place a 10-inch cast iron skillet in the oven to warm for about 5 to 8 minutes. You want the pan to be hot.
- While the pan is heating up, combine the eggs, milk, flour, 1 tablespoon of the brown butter, maple syrup (or sugar), vanilla, cinnamon, and salt in the jar of a blender. Blend for 30 seconds, scraping down the sides of the jar with a spatula halfway through to make sure the flour is combined.
- Use an oven mitt to carefully remove the skillet from the oven. Add the remaining brown butter to the hot pan and swirl to coat bottom and sides of the pan. The butter will sizzle.
- Add the batter to the hot buttered pan and bake for 15 to 18 minutes or until pancake is puffed and golden brown at the edges.
- Remove the pan from the oven and serve immediately with a dusting of confectioner’s sugar, skillet cinnamon apples, and maple syrup. You can also serve with your favorite pancake toppings.
Nutrition
Have you tried this recipe?
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Amazing. The last time I made a Dutch baby was in foods class in 7th grade and it was terrible so I never made it again. fast forward 20 years, my husband and I got up late on a Sunday and we made this for brunch along with the apples. Perfection. Thank you!!
Such a fun and delicious breakfast!