Caramel Apple Dutch Baby Pancake
Dairy Free
JUMP TO RECIPE
(Discloser: This is a sponsored post, and I received free product from Nature’s Flavors; However, all opinions and thoughts are my own. Thank you for supporting the brands that keep Inspiration Apron running!)
Talk about an easy, yet STUNNING breakfast for fall. Nothing better says “Fall” than apples, and especially caramel apples. This Caramel Apple Dutch Baby Pancake comes together and ready for oven in a few minutes. Watch as it magically puffs up before your eyes to a golden delight! Drizzle with my easy homemade caramel sauce and sprinkle with cinnamon for a taste of caramel apple for a cozy fall breakfast on a chilly morning.
The caramel sauce is made using Nature’s Flavors Dulce De Leche organic flavor syrup for a quick and easy delicious dairy and corn free caramel sauce. For the recipe, click HERE.
Let’s begin!
Ingredients:
3 1/2 tbsp plant butter, divided
4 large eggs
2/3 cups all-purpose flour
2/3 cup canned coconut milk (full fat)
1 tbsp brown sugar (packed)
1/2 tsp salt
1/2 apple, thinly sliced (peel or no peel)
caramel sauce, for drizzling (find my homemade recipe HERE.)
You will also need to use an 8- or 10-inch oven safe skillet or cast-iron skillet.
How to make dutch baby pancake
Instructions:
Preheat oven to 440℉. Add 1 1/2 tbsp butter to skillet and place in oven to melt.
While butter is melting in skillet, start other steps:
Melt remaining 2 tablespoons of butter and set aside. In a food processor or blender, add eggs, milk, flour, sugar, cinnamon, vanilla and salt. Pulse a few times then blend on low for one minute. Scrape down sides then add melted butter and blend on low for 30 seconds.
Carefully remove skillet from oven with an oven mitt and swirl melted butter around pan to coat.
Immediately pour prepared batter in hot skillet, place apples on top and sprinkle with extra ground cinnamon, if desired.
Place on middle rack of oven and bake for 20-25 minutes or until puffed and gold brown. Do not open oven for the first 20 minutes.
Remove from oven (using oven mitt) and let cool for 2 minutes, then drizzle caramel sauce over top. Slice and enjoy while warm.
Perfect for fall mornings and delicious with coffee, tea or apple cider.
Enjoy!
💜Julie
Caramel Apple Dutch Baby Pancake (dairy free)
Ingredients
Instructions
- Preheat oven to 440℉. Add 1 1/2 tbsp butter to skillet and place in oven to melt.
- While butter is melting in skillet, start other steps: Melt remaining 2 tablespoons of butter and set aside. In a food processor or blender, add eggs, milk, flour, sugar, cinnamon, vanilla and salt. Pulse a few times then blend on low for one minute. Scrape down sides then add melted butter and blend on low for 30 seconds.
- Carefully remove skillet from oven with an oven mitt and swirl melted butter around pan to coat.
- Immediately pour prepared batter in hot skillet, place apples on top and sprinkle with extra ground cinnamon, if desired.
- Place on middle rack of oven and bake for 20-25 minutes or until puffed and gold brown. Do not open oven for the first 20 minutes.
- Remove from oven (using oven mitt) and let cool for 2 minutes, then drizzle caramel sauce over top. Slice and enjoy while warm.
Nutrition Facts
Calories
251.93Fat (grams)
16.4Sat. Fat (grams)
10.96Carbs (grams)
20.62Fiber (grams)
1.56Net carbs
19.06Sugar (grams)
8.48Protein (grams)
6.45Sodium (milligrams)
322.2Cholesterol (grams)
141.81Note: Nutritional values may vary with brands used.
