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Savory Apple and Thyme Dutch Baby Pancake 1

Savory Apple and Thyme Dutch Baby Pancake

This dramatic puffy baked pancake transforms the typically sweet breakfast favorite into a sophisticated dish with caramelized apples and aromatic thyme, creating a show-stopping brunch centerpiece that's surprisingly simple to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Main Course
Cuisine American, European
Servings 4 servings
Calories 285 kcal

Equipment

  • 10-inch cast-iron skillet
  • Blender or Food Processor

Ingredients
  

For the batter:

  • 3 large eggs room temperature
  • 3/4 cup whole milk slightly warmed
  • 3/4 cup all-purpose flour substitute cup-for-cup gluten-free flour blend for GF option
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh thyme leaves plus extra for garnish
  • 2 tbsp unsalted butter for the pan

For the apple topping:

  • 2 medium Granny Smith apples thinly sliced (Honeycrisp or Pink Lady make excellent alternatives)
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium shallot thinly sliced
  • 1 tbsp fresh thyme leaves
  • 1 tsp apple cider vinegar
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup Gruyère cheese grated (substitute goat cheese or aged cheddar for different flavor profiles)

Instructions
 

  • Blend the eggs in a food processor or blender until light and frothy, about 30 seconds. With the machine running, gradually add the warmed milk. Add flour, salt, pepper, and thyme, then blend until totally smooth with no lumps, about 30 seconds more. The consistency should resemble heavy cream. Let the batter rest for 10 minutes.
  • While the batter rests, place a 10-inch cast-iron skillet or oven-safe pan in the oven and preheat to 425°F (220°C).
  • In a separate skillet over medium heat, melt 1 tablespoon butter with olive oil. Add the shallots and cook until translucent, about 2 minutes. Add apple slices and thyme, cooking until apples are tender but still have some bite, approximately 5-7 minutes. Season with salt, pepper, and deglaze with apple cider vinegar, scraping up any flavorful bits from the bottom of the pan. Set aside.
  • When the oven reaches temperature, carefully remove the hot skillet. Add the 2 tablespoons butter, swirling to coat the entire surface and sides of the pan. The butter should sizzle immediately. Quickly pour in the batter and immediately return the skillet to the oven. Bake for 20-25 minutes until dramatically puffed and deeply golden around the edges.
  • As soon as you remove the Dutch baby from the oven, top with the sautéed apples and sprinkle with Gruyère cheese. The residual heat will gently melt the cheese. Garnish with additional fresh thyme leaves and serve immediately.

Notes

For best results, ensure your eggs and milk are at room temperature before starting - this creates significantly more volume in the finished pancake.
Resist the urge to open the oven during the first 15 minutes of baking as temperature fluctuations can reduce rise by up to 50%.
The Dutch baby will begin to deflate within 2-3 minutes after removing from the oven, which is completely normal.
For a make-ahead option, prepare the apple topping up to 2 days in advance and make the batter the night before.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 10gFat: 16gSaturated Fat: 8gSodium: 210mgPotassium: 235mgFiber: 3gSugar: 9gVitamin C: 15mgCalcium: 18mgIron: 8mg
Keyword Dutch Baby, Pancake, Savory Pancake, Apple, Thyme, Cast Iron Recipe
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