This post contains affiliate links. Please read our disclosure HERE.
This Sourdough Salted Caramel Apple Dutch Baby Pancake bakes to perfection, emerging from the oven with irresistibly crisp, golden edges and a soft, custardy center. Topped with warm, salted caramelized apples, this cozy, skillet-baked treat is the ultimate cozy breakfast indulgence.
The moment this fluffy sourdough Dutch baby emerges from the preheated oven, its golden brown, crisp edges and soft, custardy center make it absolutely irresistible. The combination of sourdough starter, caramelized apples, and a drizzle of caramel sauce*optional creates the perfect balance of tangy, sweet, and buttery flavors.
Each bite is a heavenly mix of golden brown crispness and airy, melt-in-your-mouth texture. I love making this recipe because it turns simple ingredients into something truly special, filling the kitchen with the warm scent of vanilla extract, melted butter, and baked apples.
Pouring the dutch baby batter into a sizzling cast iron skillet ensures the most dramatic rise and beautifully crisp edges. It’s delicious served with maple syrup, a dusting of confectioner’s sugar, or even a scoop of vanilla ice cream for extra indulgence. If you enjoy baking with freshly milled flour, swapping purpose flour for whole wheat adds a nutty depth without compromising the signature puff.
Make this caramel apple Dutch baby pancake today, and let the comforting aroma of warm apples and caramel fill your home!
Why You’ll Love This Recipe
A warm, golden-brown Dutch baby fresh from the oven is a true breakfast delight. Here’s why this Sourdough Salted Caramel Apple Dutch Baby Pancake deserves a spot on your table:
01. Customizable
Whether you use freshly milled flour, swap in different fruits, or try a savory twist, this recipe is endlessly adaptable to your tastes. Experiment with flavors to make it uniquely yours.
02. Perfectly Puffy & Crisp
Poured into a sizzling hot skillet, this pancake rises beautifully, creating irresistibly crisp edges while keeping the center soft, airy, and custardy.
03. Caramelized Apple Topping
Sweet-tart Granny Smith apples cooked with maple syrup create a luscious, sticky topping that brings the flavors of warm apple pie to every bite.
04. Simple Ingredients, Big Flavor
Made with pantry staples like all-purpose flour, whole milk, and vanilla extract, this dish is proof that simple ingredients can come together to create something truly special.
05. Quick & Easy
The batter comes together in minutes, and with just 15–20 minutes in the oven, you’ll have a showstopping breakfast ready to serve in no time.
Ingredients
- All-Purpose Flour – Provides structure for a light and airy pancake. Swap with freshly milled flour for a nutty flavor.
- Whole Milk – Ensures a rich, creamy batter. Room temperature eggs help create the perfect rise.
- Maple Syrup – Adds natural sweetness and depth to the caramel apple Dutch baby pancake.
Find the full list of ingredients and exact measurements in the printable recipe card below.
Creative Twists and Variations;
- Savory Dutch Baby – Skip the sweet topping and add sautéed mushrooms, cheese, and herbs. A sprinkle of black pepper or a fried egg on top makes it extra delicious.
- Extra Spiced Version – Add an extra teaspoon ground cinnamon and a pinch of nutmeg for a deeper flavor. A touch of ginger or cardamom also enhances the warmth.
- Nutty Crunch – Sprinkle with toasted pecans or walnuts for extra texture. Chopped almonds or hazelnuts also add a wonderful crunch.
- Citrus Infusion – Add a splash of orange juice for a bright, tangy contrast. Lemon zest can provide even more citrusy freshness.
- Chocolate Drizzle – Top with melted chocolate for a decadent twist. A sprinkle of sea salt enhances the chocolate flavor beautifully.
Tools for This Recipe
- Cast Iron Skillet – Ensures even baking and crisp edges.
- Medium Mixing Bowl – Perfect for whisking the batter.
- Ovenproof Skillet – If you don’t have cast iron, use any degree oven-safe pan.
- Small Bowl – Ideal for mixing the melted butter and spices.
- Pastry Brush – Helps spread the butter evenly in the pan.
How to Make Fluffy Sourdough Dutch Baby with Salted Caramel Apples
Step 1: Prepare the Batter
Preheat your degree oven to 425°F (220°C). Place tablespoons of butter in a cast-iron skillet and heat until melted. Whisk together room temperature eggs, purpose flour, whole milk, vanilla extract, and ground cinnamon until smooth.
Step 2: Bake the Dutch Baby
Carefully pour the dutch baby batter into the hot skillet and bake for 15-20 minutes until golden brown and puffy.
Step 3: Make the Maple Caramel Apples
While the puffy pancake bakes, melt tablespoons of butter in a medium mixing bowl over medium heat. Stir in maple syrup, heavy cream, and sliced apple. Cook for 1-2 minutes until softened and sugar melts.
Step 4: Assemble and Serve
Remove the Dutch baby pancakes from the oven and let them cool slightly. Spoon the warm caramelized apples evenly over the top. Dust with confectioner’s sugar for a hint of sweetness. Add a scoop of vanilla ice cream if desired. Sprinkle with pan-roasted pecans or walnuts for crunch. Drizzle with homemade caramel sauce for extra indulgence. Slice and serve warm.
Enjoy with coffee or a Lavender London Fog Latte!
Tips for Best Results
Follow these simple tips to achieve the perfect Sourdough Salted Caramel Apple Dutch Baby Pancake every time.
- Use Room Temperature Ingredients – Bringing eggs and milk to room temperature ensures a smooth, lump-free batter that rises properly.
- Preheat the Skillet – A hot pan creates the ideal environment for a dramatic rise and irresistibly crisp edges. Place your skillet in the oven while it preheats for the best results.
- Blend the Batter for Extra Airiness – Blending the batter incorporates more air, giving your Dutch baby a light, fluffy texture. A few quick pulses in a blender will do the trick.
- Don’t Open the Oven Too Soon – Resisting the urge to peek helps maintain the heat and allows the pancake to rise beautifully without deflating. Wait until it’s fully set before opening the door.
Cozy Pairings
Pair your Sourdough Salted Caramel Apple Dutch Baby Pancake with these cozy homemade drinks for the ultimate brunch experience.
- Homemade Spiced Chai Latte – The warm spices of chai—cinnamon, cardamom, and ginger—beautifully complement the tangy sourdough and sweet caramelized apples. The deep, aromatic flavors create a cozy, café-style treat at home.
- Honey Lavender London Fog – A fragrant blend of Earl Grey tea, honey, and steamed milk adds a floral, soothing touch to your brunch spread. The hint of lavender elevates the experience with a delicate, relaxing aroma.
- Hot Mulled Apple Cider – This spiced cider enhances the apple flavors in your Dutch baby, creating a comforting, autumn-inspired combination. The blend of cloves, cinnamon, and citrus makes every sip feel like a warm hug.
- Homemade Hot Cocoa – Rich, creamy, and chocolatey, a warm mug of homemade cocoa is the perfect indulgence alongside the crisp edges and airy center of your pancake. Add a dollop of whipped cream or a sprinkle of cinnamon for an extra special touch.
FAQ’s
Can I use a different type of flour?
Yes! Swap all-purpose flour with freshly milled flour for a nuttier flavor and heartier texture.
What apples work best?
Granny Smith apples add tartness, while Honeycrisp or Gala bring natural sweetness.
How do I store leftovers?
Keep in an airtight container in the fridge for up to two days. Reheat in a hot skillet for the best texture.
More Cozy Recipes From The Cottage;
- Honey Lavender London Fog Latte Recipe; A Cozy Drink
- Sourdough Cranberry Orange Star Bread Recipe
- Sourdough Pumpkin Spice French Toast Casserole Recipe
- Homemade Sourdough Pop Tarts (discard or starter)
- Raspberry Sourdough Popovers (discard or starter)
If you enjoyed this recipe, I’d be so grateful if you left a 5 ⭐️ rating — it helps others discover it and fall in love with baking it too.
Want more homemade goodness? Join the email newsletter and get cozy recipes delivered straight to your inbox.
And don’t forget to tag @themoderndaycottage on Instagram — we adore seeing your beautiful bakes and warm kitchen moments (and sharing them too!).
Sourdough Salted Caramel Apple Dutch Baby Pancake
Ingredients
- For the Sourdough Dutch Baby
- 4 tablespoons 55g unsalted or *salted butter *(I only use salted butter for all my recipes)
- 3 large eggs room temperature
- ½ cup 120g sourdough discard (unfed or active)
- ¾ cup 95g all-purpose flour
- ⅔ cup 160ml whole milk, room temperature
- 2 tablespoons 40g maple syrup
- 1 teaspoon 4.2g pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cardamom for a warm, floral spice twist
- ¼ teaspoon ground nutmeg
- For the Maple Caramel Apples
- 2 tablespoons 28g unsalted or salted butter
- ¼ cup 60ml heavy cream
- ⅓ cup 80ml pure maple syrup
- 3 baking apples about 1 pound, such as Honeycrisp or Gala, peeled, cored, and sliced into thin wedges
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of ground ginger adds subtle warmth
- Pinch of fine sea salt
- For Serving
- Whipped cream or crème fraîche optional
- Toasted pecans or walnuts optional
How To Make
Step 1: Prepare the Sourdough Dutch Baby
- Preheat the oven to 425°F (220°C). Place the butter in a 10-inch cast-iron skillet or ovenproof pan and heat in the oven until melted, about 2–3 minutes.
- In a large bowl, whisk together the eggs, sourdough discard or starter(cold), flour, milk(cold), maple syrup, vanilla, cinnamon, cardamom, salt, and nutmeg until smooth. (For extra fluffiness, blend the batter in a blender for 30 seconds.)
- Carefully remove the hot skillet from the oven, swirl the melted butter to coat the pan, and immediately pour the batter into the skillet.
- Return to the oven and bake for 20–25 minutes, until puffed and golden brown with crispy edges.
Step 2: Prepare the Maple Caramel Apples
- While the Dutch Baby bakes, melt the butter in a skillet over medium heat. Stir in the heavy cream and maple syrup, cooking until slightly thickened, about 2 minutes.
- Add the sliced apples and cook, stirring often, until softened and glossy, about 8–10 minutes. Stir in the vanilla, cinnamon, ginger, and a pinch of salt.
Step 3: Assemble and Serve
- Remove the Dutch Baby from the oven and let it cool slightly—it will naturally deflate a bit as it settles.
- Spoon the warm maple caramel apples over the Dutch Baby, spreading them evenly.
- Garnish with whipped cream or crème fraîche and sprinkle with toasted nuts, if desired.
Notes
- Use Room Temperature Ingredients – Bringing eggs and milk to room temperature ensures a smooth, lump-free batter that rises properly.
- Preheat the Skillet – A hot pan creates the ideal environment for a dramatic rise and irresistibly crisp edges. Place your skillet in the oven while it preheats for the best results.
- Blend the Batter for Extra Airiness – Blending the batter incorporates more air, giving your Dutch baby a light, fluffy texture. A few quick pulses in a blender will do the trick.
- Don’t Open the Oven Too Soon – Resisting the urge to peek helps maintain the heat and allows the pancake to rise beautifully without deflating. Wait until it's fully set before opening the door.
Leave a Reply