Apple Butter Dutch Pancake…and a Le Creuset Giveaway

Many of you know that last year I did a series of Popovers (yeah, I know, I need to update the links under the header – I’ll get to it). There were SO many! I can’t pinpoint one particular reason I love them so, other than they are simple, almost foolproof, and everyone seems to love them.

Dutch Babies are similar.

The first time I ever had a Dutch Baby (or Baked Pancake, or Dutch Pancake) was soon after I started dating Jon. His mother made this oven baked concoction – kind of French Toasty, kind of crepe-y – full of undulation and bubbly battered goodness.


It wasn’t until after we were married (after 7 years of dating) that I got the recipe.

I have no idea where the recipe is or where it went. But no matter. I know his mom would give it to me again if I asked, but thanks to my foray into the world of baking, I kind of know what I’m doing these days. Really. Well, okay, sometimes.

I know Dutch Babies.

I pulled this recipe together on a whim, and it turned out too perfect not to share it with the lot of you. I think even my mother-in-law would approve, though these days she’s all up into Weight Watchers, and I just can’t deal with points. Points, schmoints. The only point I need to know is this-

This is good stuff.


Apple Butter Dutch Pancake

Serves 4

  • 3 Tablespoons Butter
  • 4 eggs
  • 1 cup milk
  • 3 tablespoons Apple Butter (I used Musselman’s)
  • 2 teaspoons vanilla
  • 5 Tbsps brown sugar (I used Dixie Crystals Free Flowing Brown Sugar)
  • 1 1/4 cups All Purpose Flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • pinch salt


  1. Preheat oven to 375. Place butter in cast iron pan. Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the milk, apple butter, vanilla, and sugar, then whisk in the flour and spices. Pour the batter into the hot butter filled pan. Return to oven for 25 minutes, then reduce the temperature to 350 and continue to bake for another 15-20 minutes, until pancake is puffed and golden. Drizzle with Cream Cheese Glaze or syrup, as desired. Serve and enjoy!

The Giveaway

I always use my green Le Creuset Saucier when making Dutch Babies, as it’s the perfect vessel. It evenly heats, it’s sturdy (way sturdy), and easy to clean up. I want you to have one!

2 1/4 qt. Saucier

All you need to do is let me know you’d like to have it, and voila, you are entered. No need to do anything else. However, if you’d be so kind as to Pin, Tweet, or Facebook a link to this post, then let me know you did so, that will garner you an additional entry.

So, there you have it – 2 chances at this incredible piece of cookery, valued at $180.

Contest is open until January 21 at 11:59pm EST. Winner will be emailed at provided email address. US residents only. Contest is not sponsored. Good luck!!

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