Sheet Pan Apple Dutch Baby

I’m finishing off this week of apple recipes with a Sheet Pan Apple Dutch Baby. Baking it on a sheet pan creates one big, puffy pancake that is easy to slice and serve to the whole family. Dutch babies and German pancakes are very similar, with crisp, golden edges and a soft, custardy center.

Start by spreading thinly sliced apples across the sheet pan with a little oil and cinnamon. The apples roast briefly on their own first, which helps soften them and bring out their sweetness. Because they are sliced so thin, they cook quickly, so keep an eye on them.

Once the apples are tender, add melted butter to the hot pan, then pour in the batter. The Dutch baby batter is easy to make: blend everything until smooth, then pour it over the apples.

The Dutch baby only needs about 10–15 minutes in the oven. You will know it is ready when the edges are puffed and golden brown and the center is set.

To serve, dust the whole pan with a little powdered sugar and slice it into pieces. We also like to drizzle ours with warm maple syrup for a little extra sweetness. This makes an easy breakfast or brunch, especially perfect during apple season.

Ingredients for Sheet Pan Apple Dutch Baby

• GALA APPLES – Gala apples add natural sweetness and tender apple flavor to the Dutch baby. Slice them very thin so they soften quickly and cook evenly on the sheet pan.
• VEGETABLE OIL – Vegetable oil helps coat the apples so they roast instead of sticking to the pan. Its neutral flavor lets the apples and cinnamon stand out.
• GROUND CINNAMON – Cinnamon adds warm spice and pairs naturally with the apples. It gives the whole dish a cozy fall flavor.
• WHOLE MILK – Whole milk adds richness to the batter and helps create the soft, custardy texture inside the Dutch baby.
• EGGS – Eggs provide structure and are what help the Dutch baby puff dramatically in the oven.
• SALT – Salt balances the sweetness and brings out the flavors of the apples, vanilla, and cinnamon.
• VANILLA – Vanilla adds warm, sweet flavor and complements the apples and cinnamon.
• FLOUR – All-purpose flour gives the batter enough structure to hold its shape while still baking up light and tender.
• SUGAR – Sugar adds a little sweetness to the batter and helps the Dutch baby brown nicely.
• BUTTER – Melted butter adds richness and helps keep the Dutch baby from sticking. It also gives the edges a buttery, golden finish.
• POWDERED SUGAR – Sprinkle powdered sugar over the finished Dutch baby for a simple, sweet topping and a pretty presentation.

Instructions for Sheet Pan Apple Dutch Baby Pancake

Preheat the oven to 425°F.

Add the sliced apples, oil, and cinnamon to an 18 x 13 x 1-inch rimmed sheet pan. Toss until the apples are evenly coated, then spread them into a single layer. Bake for 10–15 minutes, stirring after about 8 minutes, until the apples are tender and just beginning to brown.

While the apples are baking, prepare the batter. Add the milk, eggs, salt, and vanilla to a blender and blend for about 30 seconds, or until smooth.

In a separate bowl, whisk together the flour and sugar. Add the flour mixture to the blender in 3 additions, blending after each one until the batter is smooth.

Remove the sheet pan from the oven and drizzle the melted butter over the apples, making sure the butter coats the bottom of the pan. Pour the batter evenly over the apple mixture.

Return the pan to the oven and bake for 10–15 minutes, or until the Dutch baby puffs and turns golden around the edges.

Remove from the oven and dust generously with powdered sugar. Cut into squares and serve immediately, with maple syrup if desired.

FREQUENTLY ASKED QUESTIONS

Can I use a different kind of apple?
Yes. Honeycrisp, Fuji, Pink Lady, or Granny Smith would all work well. Choose an apple that holds its shape when baked.

How thin should I slice the apples?
Slice them very thin, about 1/8 inch if possible. Thin slices cook quickly and soften before you add the batter.

Do I need to use whole milk?
Whole milk gives the richest texture, but 2% milk can also work. The Dutch baby may be slightly less rich.

Why didn’t my Dutch baby puff very much?
The pan may not have been hot enough, or the batter may have sat too long before baking. Pour the batter onto the hot pan and return it to the oven right away.

Can I make the batter ahead of time?
You can blend it a short time ahead, but it is best baked soon after mixing for the best puff.

Can I use a smaller pan?
A smaller pan will make the Dutch baby thicker and may require more baking time. For the best results, use the 18 x 13-inch rimmed sheet pan called for in the recipe.

How do I know when it is done?
The edges should be puffed and golden brown, and the center should look set rather than wet.

Why does the Dutch baby deflate after baking?
That is completely normal. Dutch babies puff dramatically in the oven and naturally settle as they cool.

Can I serve it without powdered sugar?
Absolutely. You can skip it or serve the Dutch baby with maple syrup, whipped cream, caramel sauce, or extra fruit.

Can I reheat leftovers?
Yes. Reheat pieces briefly in the oven, toaster oven, or microwave. The texture will be softer than when freshly baked.

Tips and Tricks

• Slice the apples very thin. Thin slices cook quickly and become tender without making the batter watery.
• Keep the sheet pan hot. Add the butter and batter while the pan is still hot from roasting the apples. This helps the Dutch baby puff and develop crisp edges.
• Blend the batter until completely smooth. A smooth batter gives you the best texture and helps the pancake bake evenly.
• Work quickly once the batter is ready. Pour the batter over the apples and get the pan back in the oven right away so you don’t lose heat.
• Serve it immediately. Sheet pan Dutch babies are best right out of the oven, while the edges are still puffed and crisp.

FOR MORE RECIPES LIKE THIS, TRY:

• Pancake Mix
• Pumpkin Brown Sugar Pecan Pancakes
• Apple Fritter Waffles with Spiced Whipped Cream
• Apple Pie Pancake Pockets

Recipe is adapted from My Recipes.