Apple and Vanilla Dutch Baby Pancake
By OcadoLife
Published on 30 January 2026
“Dutch babies – often called lazy person’s pancakes, with good reason – are a moreish half-pancake, half-Yorkshire pud wonder,” says food writer and supper club host Alexina Anatole, who created this Apple and Vanilla Dutch Baby Pancake. “They’re super-easy to make and can be enjoyed sweet or savoury. This recipe is softer and more rumpled than your usual crispy version. It makes a wonderful hearty pud, or you can adapt it for a weekend brunch by using maple syrup instead of custard, and/or topping with berries and a dollop of crème fraîche.” For another tasty brunch idea, search for Alexina’s Chive Dutch Baby Pancake with Smoked Salmon and Crème Fraîche.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 50g unsalted butter
- 2 red-skinned eating apples, cored and sliced
- 4 medium eggs
- 120ml whole milk
- 1 tsp vanilla bean extract or paste
- 80g plain flour
- 1 tbsp granulated or caster sugar
- ¼ tsp fine sea salt
- ½ tbsp icing sugar, for dusting
- 400g custard, to serve (optional)
Method
Step 1
Preheat the oven to 230°C/210°C fan/gas 8 – it needs to be nice and hot. Melt the butter in a 23cm ovenproof frying pan or skillet, then carefully scoop 1 tbsp into a blender; set aside.Step 2
Return the pan to the hob, add the apples and stir to coat in the butter. Cook over medium heat for 5-8 mins until softened.Step 3
Meanwhile, add the eggs, milk and vanilla to the blender. Tip in the flour, granulated or caster sugar and salt; briefly blitz until smooth.Step 4
Pour the batter into the pan with the apples, then transfer to the middle shelf of the oven for 18 mins or until risen, rumpled and golden. Serve in slices, dusted with icing sugar, with a drizzle of custard, if liked.