Apple Cheddar Dutch Baby Pancake

overhead shot of apple cheddar dutch baby in large cast iron skillet, small wooden bowl of grated cheddar cheese, small white bowl with maple syrup, thyme sprigs, serving utensil, two red apples and a cream colored napkin on a white background

This apple cheddar dutch baby pancake is a real stunner that rides the line between sweet and savory like a champ, making it perfect for breakfast, brunch, or even dinner.



3 large eggs
¾ C milk
½ tsp kosher salt
¼ tsp black pepper
¾ C all-purpose flour
5 T unsalted butter, divided
¾ C grated sharp cheddar cheese
2 pink lady apples, cored and cut into ¼ inch slices*
1 T brown sugar
1 tsp lemon juice
½ tsp ground cinnamon
1 tsp chopped fresh thyme
1 tsp cornstarch
¼ C water
Optional: Maple syrup for serving


Place a 10 inch cast iron skillet on the middle rack of your oven and preheat to 425° F.

In a blender (or in a large bowl using a mixer), mix the eggs on high speed for 1 minute, or until frothy and light yellow in color.

Pour in the milk, salt, and pepper and blend for another minute.

Add the flour and blend for another minute, or until it’s fully incorporated. The batter should be light, bubbly, and just a little thicker than heavy cream.

Carefully remove the cast iron pan from the oven and add three tablespoons of the butter, swirling the pan until it’s completely melted and just beginning to brown.

Pour the batter into the pan and working quickly, sprinkle the cheese evenly over the top, avoiding the edges. Transfer to the oven and bake for 18-20 minutes or until golden brown and puffed.

While the dutch baby cooks, melt the remaining two tablespoons of butter over medium heat in a skillet. Add the apples, brown sugar, lemon juice, cinnamon, thyme, and a pinch of kosher salt. Cook, stirring frequently, until apples are tender but with a little bite left in them – about 10 minutes.

Mix the cornstarch and water together in a small bowl until thoroughly combined and add to the apples. Simmer for one minute and turn off heat. The mixture will continue to thicken a bit as it cools.

When your dutch baby is done, remove it from the oven and let it cool for 5 minutes. It will deflate a bit, which is fine. Pile the apples into the center of the dutch baby and serve with maple syrup.


*Instead of coring my apples the traditional way, I just cut around the core which will give you two larger cheeks, and two smaller ones. It’s faster and easier IMO.

*As you can see I also made mini versions. Same as the big one but only cooked for about 16 minutes.

Keywords: breakfast for dinner, brunch recipe, apple cheddar recipe