giant pancake.

I know what you’re thinking.

It’s not quite fall yet! This is a travesty! We should be celebrating every last ounce of summer we can before the leaves change color and we have to wear sweater socks with traction* again!

Well, I hear you, but… apples. Roasted apples. Roasted apples with butter and cinnamon. The apples win.

apples 'n butter.

I mean…

roasted apple-y goodness.

Can you just take a look at that? Just a little gander? Does that not warm you up even a weensy bit to the idea of fall? Maybe that’s just the sweater socks. But STILL. I’ll take this Dutch baby with roasted apples and whipped cream any dang day. Summer or fall. Winter or spring. In a house or with a mouse. You catch my drift.


whole wheat Dutch baby.

I made this giant pancake for a friend one weekend morning because when I want to bake things for loved ones, the phrase “giant pancake” comes to mind. Maybe it’s because I like to make big, eye-catching treats for them to make them feel extra special (kind of like how you bring a giant cookie to a friend for his or her birthday… because one regular cookie just isn’t the same) and because, let’s be real — everyone likes pancakes. Therefore giant + pancake = The Best Breakfast Ever.

Dutch baby for one.

Top it all off with a heaping helping of warm roasted apples fresh from the oven and a dollop of homemade whipped cream and you’ll never want anything else for breakfast but giant pancakes for the rest of your days. It’s a tough standard to live up to but, lucky for us, this is one easy recipe. Plus, it makes your home smell like apples and spices and fall and autumn and all the good things in life. You’re welcome.

*P.S. Props to those who get the socks with traction note. You know who you are.

Whole Wheat Dutch Baby with Roasted Apples
Dutch baby a Girl Versus Dough original; roasted apples courtesy of Joy the Baker

Yields: 4 servings


For the roasted apples —
4 apples, preferably Fuji, peeled and thinly sliced
1 tablespoon lemon juice
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cornstarch
sprinkling of ground allspice
pinch of salt
2 tablespoons unsalted butter, cut into small cubes

For the Dutch baby —
2 eggs
1/2 cup milk
1/2 cup whole wheat flour
pinch of nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
pinch of salt
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon vanilla
1 1/2 teaspoons granulated sugar


Preheat oven to 425 degrees F. Place a 10-inch cast-iron or other oven-safe skillet on center rack of oven. Line a baking sheet with parchment paper or a silicone mat and spread apples across the surface. Top apples with lemon juice, brown sugar, cinnamon, cornstarch, allspice and salt; toss with fingers to combine. Sprinkle with cubes of butter. Place baking sheet on rack just below skillet and bake for 15-20 minutes or until apples are golden brown and bubbling. Remove from oven and cool slightly.

Meanwhile, make the Dutch baby: In a large bowl, using an electric hand mixer, whisk eggs until pale and frothy, about 1 minute. Add milk, flour, nutmeg, cinnamon, vanilla and salt and whisk until smooth, about 1 minute.

Add butter to skillet; swirl to coat. Add batter to skillet and return to center rack in oven (you can bake this simultaneously with the apples). Bake 20 minutes or until deep golden brown. Meanwhile, in a large bowl using electric hand mixer, whisk together heavy cream, vanilla and sugar until soft peaks form, about 2-3 minutes.

Remove pancake from oven. Serve warm in skillet topped with roasted apples and whipped cream on the side.