Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A judicious use of butter and sugar gives this classic German apple pancake--also known as a Dutch baby--less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping--sautéed apples glazed with apple-cider syrup--is wonderful on oatmeal, waffles and frozen yogurt too.

Source: EatingWell Magazine, September 1997


Recipe Summary test

1 hr 10 mins

Nutrition Profile:



Apple topping


Instructions Checklist
  • To prepare topping: Heat butter and oil in a large nonstick skillet over medium heat until melted. Add apples and 3 tablespoons sugar; cook, stirring, until the apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.

  • Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sautéed apples. Set aside.

  • To prepare pancake: Preheat oven to 400 degrees F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.

  • Whisk eggs, flour, 2 teaspoons sugar and salt in a mixing bowl until smooth. Gradually add milk, whisking until smooth. Pour the batter into the prepared skillet.

  • Bake the pancake for 15 minutes. Reduce oven temperature to 350 degrees ; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)

  • Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners' sugar and cut into wedges. Serve immediately, with the warm apple topping.


To make ahead: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.

Nutrition Facts

282 calories; protein 8.1g; carbohydrates 47.1g; dietary fiber 2g; sugars 36.6g; fat 7.6g; saturated fat 2.6g; cholesterol 146.4mg; vitamin a iu 417IU; vitamin c 6.2mg; folate 20.7mcg; calcium 105.6mg; iron 1mg; magnesium 16.6mg; potassium 272.3mg; sodium 225.8mg; thiamin 0.1mg.

1 fruit, 2 starch, 1 1/2 fat