This Apple Dutch Baby is a skillet recipe with a layer of apples baked right in the pancake batter. The puffed pancake is topped with more fresh apple slices, cinnamon powdered sugar, and a drizzle of maple syrup.
Serve this low carb, Paleo-friendly Apple Dutch Baby pancake for breakfast or dessert! It is a beautiful and delicious addition to your dining room table. A perfect fall recipe that will make your tastebuds happy.
A Low Carb Paleo Recipe for Apple Dutch Baby
I have been eating in a more Paleo like manner lately. My garden produced a lot of winter squash and our apple tree was full of apples. I like the variety that I get from following Paleo and I am still able to keep my recipes lower carb.
I have been on a skillet puffed pancake kick lately. When the weather cools down, we want warm and inviting aromas welcoming us to the table. Recently, we enjoyed this Pumpkin Dutch Baby with chocolate chips. That was when I decided the next oven pancake would be made with apples!
The best apple for your german pancake
In my younger years, I always went for a really crisp apple. It didn’t matter whether I was just eating an apple or cooking with it. My choice was always a Cortland. It was crisp and tart and delicious. Then the Honeycrisp came on the scene and instantly became my new favorite.
The Honeycrisp Apple is crispy, sweet, and juicy! It is perfect for eating or baking. A great apple to have on hand and it worked deliciously in this Apple Dutch Baby recipe!
A Paleo skillet recipe for breakfast, dinner, or dessert!
It all starts with a 12-inch cast-iron skillet for baking. Cast iron holds heat and distributes the heat evenly, making it the perfect dish to bake a dutch baby in. The recipe starts on the stove with apples and ghee (or butter). The ghee is melted and apple slices are laid out at the bottom of the hot skillet.
Once the apples have started to cook in the skillet, I like to sprinkle them with a little cinnamon. Cook the apples for about 3 minutes in the skillet. While the apples are cooking, whip together the batter for the dutch baby. The skillet will be nice and hot at this point in time and ready for your pancake batter.
The magic happens in the oven
After you pour the batter into the hot skillet, it goes into a hot preheated oven. After 10 minutes you may wonder if the batter is going to bake because it will look like nothing is happening. Don’t worry, the oven and the skillet are working their magic!
After 15 minutes, you will see the apple dutch baby begin to puff up in the skillet. A few minutes later you will have a puffed pancake that is completely baked and gorgeous! I highly recommend having the oven light on so you can watch the pancake puff!
Paleo Apple Dutch Baby your way
My favorite way to enjoy this Apple Dutch Baby is with thinly sliced fresh apple slices, a sprinkling of cinnamon sugar, and a drizzle of maple syrup. It is delicious hot or cold, but my preference is hot. If you have leftovers, it can be stored in the fridge and easily reheated in the microwave.
Because this is a Paleo recipe, I used ghee. Feel free to use coconut oil or grass-fed butter depending on how you follow the diet. I used pure maple syrup in the batter and to drizzle over the apple pancake. Sugar-Free maple syrup is completely acceptable to substitute.
A buffet table of delicious breakfast ideas!
I like to vary my breakfast (or brunch) table. Especially when we will have family over. Because of this, I will have a variety of great recipes on the table to share.
Mom’s Apple Pie in a Jar is a delicious way to top the Apple Dutch Baby, just skip the fresh apple slices and set out a bowl of the pie filling. (be sure to make the apple pie in a jar recipe a sugar-free version if paleo)
Chunky Monkey Noatmeal is another huge favorite in our home. Serve it up with banana slices and, almond or coconut milk.
Feel like spicing things up a bit? Serve Hot Fireball Apple Cider! This hot cinnamon flavored beverage is only two ingredients and everyone will love it!
*If you made this recipe for Paleo Apple Dutch Baby, please give it a star rating*
A delicious german pancake recipe with apple filling, topped with fresh apple slices, cinnamon powdered sugar, and maple syrup drizzle. Great for breakfast or dinner!
- Heat a cast-iron skillet over medium-high heat. Melt butter or ghee in a skillet and add apple slices. Sprinkle with 1/2 teaspoon ground cinnamon. Simmer apples for 2 minutes until they begin to soften.
- While apples are simmering, whisk together eggs, vanilla extract, almond milk, and maple syrup until combined. Add almond flour and coconut flour and whisk until completely blended.
- Pour pancake batter into hot cast iron skillet, covering the layer of apples. Place skillet in the hot oven and bake 20-25 minutes, until pancake is puffy and no longer wet on top.
- If desired, mix together powdered monkfruit, remaining 1/2 teaspoon ground cinnamon and sprinkle over apple dutch baby. Top with thinly sliced fresh apple slices.
Nutition Information calculated with sugar-free maple syrup. Carbs will be higher if using pure maple syrup.
Net Carbs: 7.45 grams
Serving Size:4 people
Amount Per Serving: Calories: 324Saturated Fat: 4gCholesterol: 219mgSodium: 110mgCarbohydrates: 33gNet Carbohydrates: 7gFiber: 26gProtein: 12g