Baked Apple Dutch Baby Pancake with Sausage and Maple Syrup

This baked Dutch baby pancake is a showstopper that puffs up dramatically in the oven, creating a golden, custardy base studded with tender apple slices. It’s the perfect centerpiece for a leisurely weekend breakfast or brunch.

Serve it with savory breakfast sausage, fresh orange wedges and a generous drizzle of maple syrup for a sweet-and-savory balance that will impress everyone at the table.

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Ingredients

2 unit AppleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cinnamon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

4 ounce MilkView ingredient guideLike ingredientDislike ingredient

0.5 ounce FlourView ingredient guideLike ingredientDislike ingredient

4 ounce Breakfast SausageView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 425°F. Halve, core and cut apples into ¼-inch-thick slices. Melt half the cinnamon butter in a medium ovenproof pan over medium-high heat. Add apples, brown sugar and a pinch of salt. Cook, tossing, until apples are slightly softened, 3-5 minutes. Remove from pan and set aside. Wipe out pan.
2. Transfer empty pan to oven to heat. Meanwhile, crack eggs into a large bowl. Pour in ½ cup milk (we sent more). Whisk vigorously to combine. Add flour and beat until smooth (no lumps), about 2 minutes. Add remaining cinnamon butter to pan and let melt in oven. Once melted, 1-2 minutes later, remove pan from oven and swirl to coat surface in butter.
3. Add half the apple slices to pan in a single layer. Pour batter over apple slices. Return pan to oven and bake until batter is puffy and golden brown, about 20 minutes. Tip: Resist the temptation to peek. If you don’t keep the oven door closed, you may lose the heat needed to make the pancake rise.
4. Heat a drizzle of oil in another medium pan over medium-high heat. Add sausages and cook, turning occasionally, until browned and cooked through, 5-7 minutes.
5. Peel orange, removing as much white pith as possible. Cut into wedges. Tip: If you’re feeling fancy, try supreming the orange: use a small knife to cut away the peel and pith, then cut out wedges from the flesh, inserting the knife along the sides of the membranes and working over a bowl to catch the wedges and any juice.
6. Once Dutch baby is done baking, cut into slices and divide between plates. Top with orange and remaining apple slices. Drizzle with syrup. Serve with sausages on the side.

Recipe Tips

FAQ

Can I use a different fruit instead of apples?

Yes, pears or peaches work well. Adjust cooking time slightly if using softer fruits.

Why didn't my Dutch baby puff up?

Most likely the oven wasn’t hot enough or the door was opened too early. Make sure the oven is fully preheated and resist peeking until the end.

Can I make this dairy-free?

You can substitute the milk with a plant-based milk and use a dairy-free butter alternative. The texture may vary slightly.