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Caramelised Apple & Cinnamon Dutch Baby Pancake

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1
  • Category: Dessert
  • Cuisine: British


This autumnal version of a dutch baby pancake with caramalised apples with cinnamon is great for breakfast, brunch or dessert.


  • 1 Large Egg
  • 1 1/2 tbsp Soft Light Brown Sugar
  • 1/4 tsp Ground Cinnamon
  • 1 1/2 tbsp Plain Flour
  • Fine Sea Salt
  • 1/2 tsp Vanilla Extract
  • 40ml Whole Milk
  • 1 Small British Dessert Apple, peeled, cored and sliced
  • Large Knob Butter


  1. Pre-heat the oven to 200 degrees (390 Fahrenheit), with an oven-proof metal baking dish in the oven (alternatively, you can use the frying pan baking method for a dutch baby which you can find here).
  2. Whisk together the egg and 1/2 tsp Soft Light Brown Sugar until all of the sugar has dissolved into the egg.
  3. Whisk in the cinnamon, flour and a pinch of salt until the batter is smooth, then whisk in the vanilla and the milk. 
  4. Leave the batter to stand while you heat half of the butter in a small frying pan until frothy.
  5. Add the apple slices and the rest of the sugar, and cook stirring occasionally until the apples are soft and golden.
  6. Remove the baking dish from the oven, and add the rest of the butter, swishing it around the dish until the butter is melted and it coats the sides.
  7. Pour in the batter, and spoon over the apples leaving any excess butter in the pan.
  8. Bake the pancake for 10 minutes, and serve immediately with crème fraîche and vanilla ice cream.