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Molasses-Spice Dutch Baby with Sautéed Apples

Molasses-Spice Dutch Baby with Sautéed Apples

Updated October 28, 2026

A big, puffy oven pancake flavored with molasses and warm spices, topped with buttery sautéed apples.

Before you start: bring the eggs and milk to room temperature, or warm the milk slightly; place a 12-inch cast-iron skillet on the middle rack before heating the oven to 425°F; peel, core and slice the apples about 1/4 inch thick. It will deflate a few minutes out of the oven; that's normal.

The batter can be blended up to a day ahead and refrigerated; let it sit out 30 minutes and re-blend before baking. A dusting of powdered sugar or a spoonful of whipped cream on top is a nice finish.

Cook time
1 hr 1 min
Rating
…

Ingredients

Scale
Measurement units
  • 4 large eggs (room temperature)
  • 1 cup whole milk (room temperature)
  • 3 tbsp unsulfured molasses (not blackstrap)
  • 1 cup all-purpose flour
  • 1 ½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp kosher salt
  • 6 tbsp unsalted butter (divided)
  • 2 Granny Smith apples (peeled, cored and sliced 1/4 inch thick)
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Instructions

Heat the oven and skillet
With the skillet on the middle rack, heat the oven to 425°F and let the skillet heat until the oven has been hot for a few minutes, about 15 minutes.
Equipment: 12-inch cast-iron skillet
Make the batter
While the oven heats, blend eggs, milk (1 cup), molasses (3 tbsp), flour (1 cup), cinnamon (1 ½ tsp), ginger (¾ tsp), nutmeg (¼ tsp), cloves (⅛ tsp) and salt (½ tsp) until smooth with no lumps. Let it rest while the skillet finishes heating.
Equipment: blender
Bake the Dutch baby
Pull out the oven rack, add butter (3 tbsp) to the hot skillet and swirl until melted and foaming.
Pour in the batter all at once, slide the rack back in and bake without opening the door until the pancake is puffed high, deep brown at the edges and set in the center, about 18 minutes.
Equipment: 12-inch cast-iron skillet
Sauté the apples
While it bakes, melt butter (3 tbsp) in a medium skillet over medium-high heat. Add sliced apples and sugar (2 tbsp) and cook, stirring now and then, until golden and tender but not falling apart, about 6 minutes.
Stir in lemon juice (1 tbsp) and take off the heat.
Equipment: medium skillet
Serve
Set the hot skillet on a trivet, spoon the apples and their pan juices into the center and cut into wedges. Serve right away, before it deflates.
Equipment: 12-inch cast-iron skillet

Tomorrow's Meal

Skillet-Crisped Dutch Baby with Yogurt

Leftover Dutch baby wedges crisped in a buttered skillet and topped with yogurt and any leftover apples.

You'll need to pick up:

1 tbsp butterplain Greek yogurtmaple syrup or honey

Quick overview:

  1. 1.Melt the butter in a skillet over medium heat
  2. 2.Add leftover Dutch baby wedges and cook 2 minutes per side until warm and crisp
  3. 3.Warm any leftover apples in the same pan for 2 minutes
  4. 4.Top with a spoonful of yogurt, the apples and a drizzle of maple syrup

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