Healthy Apple Cinnamon Dutch Baby Pancake


I am back on track with my #365dairyfree challenge! It’s almost a shame that I have more travel coming up as I’m really starting to feel in the groove with not only a more varied menu, but also many completed recipes for sharing here on Go Dairy Free and in my upcoming books! This week’s #365dairyfree recipe feature is an oldie but goodie that I’m reprising from my old blog: a healthy Apple Cinnamon Dutch Baby.

Healthy Apple Cinnamon Dutch Baby Recipe - naturally dairy-free, gluten-free, whole grain and baked without sugar! (deep-dish style pictured - but can be made thinner)

Years ago I discovered Dutch babies via a recipe blogger and got on a bit of a kick making different variations. Dutch babies, also known as German pancakes, are egg-ier than traditional pancakes and are baked rather than pan-fried. They puff up in the oven, and then deflate – yes, don’t worry, it is supposed to fall! Some versions are sweetened and most are made with white flour. I keep this apple cinnamon Dutch baby healthier with whole grains and by leaving the sugar out of the recipe. I do drizzle on just a touch of maple syrup to serve – adding a little bit of this low-glycemic sweetener is simply the icing on the nutritious breakfast cake in my opinion!

Note that the bigger the pan you use, the thinner and more authentic your Dutch baby will be. I’ve tried many different pans, but only took pictures once! The ones shown here are smaller, single-serve baking dishes that made for a deep-dish apple cinnamon Dutch baby. Yours will be thinner if using a standard pie dish.

365 Dairy-Free Recipe Challenge Update

With the 365 New Dairy-Free Recipe Challenge, my goal is to trial at least 365 new-to-me recipes this year, and that doesn’t even count all of the retesting to perfect many of those dishes. I’ll be using the hashtag #365dairyfree here and on social media to share many of the trials, successes and flops! I’m almost back on schedule with 51 new recipes trialed, including these new ventures from this past week:

  • “Grated” Seed Parmesan (easy perfection)
  • Rice Milk (I tested 5 Variations! Yes, I found the best method)
  • Parm Flakes (2 versions based on Hannah’s recipe – both good, but still working on it)
  • Almond Ricotta (several tests, but I finally got it right!)
  • Mom’s Spanish Rice (good, but I’m going to try a fresher spin)
  • Mini Matcha Muffins (spot on structure, but I’m determined to make the flavor more “wow!”)

Healthy Apple Cinnamon Dutch Baby Recipe - naturally dairy-free, gluten-free, whole grain and baked without sugar! (deep-dish style pictured - but can be made thinner)

Special Diet Notes: Apple Cinnamon Dutch Baby

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.

Confuse eggs with dairy? You’re not alone! See this post: Are Eggs Dairy?

No oats? Yes, you can use wheat flour in place of the oat flour if gluten is okay for you. I recommend white-wheat flour (I use Bob’s Red Mill, which is called Ivory Wheat Flour to keep it whole grain without too much density.

5.0 from 2 reviews
Healthy Apple Cinnamon Dutch Baby
Prep time
Cook time
Total time
Serves: 2 yummy servings
  1. Preheat your oven to 400ºF. Place an empty glass pie plate or baking dish in the oven to preheat. If you want, you can make individual dutch babies with two smaller baking dishes.
  2. Place the eggs, milk beverage, flour, ¼ teaspoon cinnamon, and sea salt in your blender and blend until smooth.
  3. Remove the dish(es) from the oven, and add the oil or buttery spread and let it melt. Add the diced apples in an even layer. Pour the batter over top. Sprinkle with a touch more cinnamon, if desired.
  4. Bake for 15 to 20 minutes, or until set.
  5. Cut into wedges and serve immediately with maple syrup, a sprinkling of powdered sugar, a pat of buttery spread and more cinnamon, or whatever you like!
*To make oat flour, simply process rolled or quick oats in a spice grinder or food processor. They should turn into a nice flour within 1 minute.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I just wanted to tell you that I’ve been making these all the time since I saw this recipe years ago on your other blog! We don’t eat oats right now so I make mine with rice/millet or millet/buckwheat flour. LOVE them and so do the kiddos. I added raisins in last time as well. Lovely! Thanks for sharing!

  2. Dutch baby pancakes were my favorite thing when I discovered them. I learned how to make one in 7th grade cooking class (um, home economics I think?), and would make them every weekend for my family. until they got tired of them, ha!

    I would love to have one again… this sounds wonderful!

  3. Okay, so I was having a discussion with my sister about eggs being dairy or not. Thanks for the clear-up! In the Canadian food guide they would always place eggs under the meat and poultry category 🙂 Anyway, this is one awesome meal and I am so happy you are back on track with your awesome mission!

  4. This looks amazing. I think this will be a GREAT breakfast for the kids in the morning. Just need to get my butt out of bed to make it for them 😉 But also would be a wonderful lunch on a weekend!

    • Haha, I know the feeling Kaitie! Honestly, some mornings we’re so lazy, we eat leftover popcorn 🙂 But if I have even the tiniest bit of energy, these are pretty darn easy and much more well-balanced!

Leave A Reply

Rate this recipe: