Delicious, easy-to-make Dutch Baby pancake filled with cinnamon-spiced apples and bananas. This warm, fluffy skillet pancake is perfect for a cozy fall or winter breakfast or a relaxed weekend brunch.

I had wanted to make a Dutch Baby for a while but kept putting it off. This morning my daughter Sophie asked what was for breakfast and, after the usual cereal and yogurt options, she wanted something different. When I suggested pancakes and mentioned a Dutch Baby she was thrilled — even happy to wait a few extra minutes because this version needs to bake.

Rather than serving a plain Dutch Baby and adding fruit afterward, I decided to bake the fruit with the batter. I scattered cinnamon-spiced apples and banana slices across the batter before sliding the skillet into the oven. The result was a tender, custardy pancake base with pockets of soft, caramelized fruit — a texture and flavor combination that reminded me of clafoutis, a French baked fruit dessert.

Before baking I leave a small gap at the edge of the skillet so the batter can puff up evenly. Once the Dutch Baby comes out of the oven it will be piping hot, especially where the fruit is tucked in, so allow a minute or two before serving. Dust with confectioners’ sugar and serve immediately for the best texture and presentation.

FOR FULL RECIPE & INSTRUCTIONS — SEE RECIPE CARD BELOW

WHAT YOU’LL NEED

Dutch Baby Pancake with Spiced Apples and Bananas

• 2 large eggs (or 3 small)
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 teaspoon salt
• 6 tablespoons butter, divided
• 2 small tart apples, cored and cut into chunks (skin left on if you like)
• 2 ripe bananas, sliced
• 3–4 tablespoons sugar (I use 1 tbsp brown and 2 tbsp white), or to taste
• 1 teaspoon ground cinnamon
• Confectioners’ sugar for dusting

HOW TO MAKE IT

1. Preheat the oven to 400°F (200°C). In a frying pan over medium heat, melt 4 tablespoons of the butter. Add the apple chunks and banana slices, sprinkle with the sugar and cinnamon, and sauté for 3–4 minutes, until the apples have softened but are not mushy. Remove from heat and set aside.
2. In a bowl, beat the eggs, then whisk in the flour, milk, and salt until the batter is smooth and combined.
3. Melt the remaining 2 tablespoons of butter in an oven-proof skillet. Pour the batter into the hot skillet and spoon the fruit mixture over the top, leaving about 1/2 inch clear around the edge so the pancake can rise. Bake in the preheated oven until the Dutch Baby is puffed and golden, about 25–30 minutes (ovens vary; mine was perfect at 25 minutes). Dust with confectioners’ sugar and serve right away.

Yield: 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Tags: Pancake, Dutch Baby, Breakfast, Brunch, Easy Recipe

Tips and variations: For a slightly richer batter, substitute half-and-half or add a splash of cream. You can swap pears for apples or add a handful of berries for a brighter fruit note. If you prefer less sugar, reduce the added sugar or use all brown sugar for a deeper caramel flavor. Serve with a dollop of yogurt or whipped cream, a drizzle of maple syrup, or a sprinkle of toasted nuts for extra texture.

Recipe Card — Dutch Baby Pancake with Spiced Apples and Bananas