As much as I absolutely love pumpkin, there’s another autumn ingredient that gets frequently forgotten: the apple. I’m not quite ready for a straight up apple pie yet (reserved for November) so instead here’s an easy peezy chai spice apple dutch baby with honey butter!
When I first discovered the dutch baby pancake, I was in heaven. I mean you literally throw the ingredients in a blender and then cook it in an oven safe pot.
That’s it. And it looks SO snazzy! Perfect for a swanky looking brunch dish.
This chai spice apple dutch baby has a couple extra steps but not to worry. They’re also ridiculously easy.
Extra step number 1: Combine chai spices in a bowl. Add 2 teaspoons of the mix to some sliced apples and dump the rest into the blender with the rest of your ingredients. Simple!
Extra step number 2: Instead of melting the butter in the skillet in the oven, melt it on the stove and add the apples. Cook for 4-5 minutes until slightly softened. Then pour in the dutch baby mix like regular and throw it in the oven.
Still so easy, and sooo worth it.
PS. Make sure to top your chai spice apple dutch baby with a little honey butter to complete your breakfast! Basically whisk together some softened butter and a drizzle of honey. Boom.
Also, remember to add some autumn pecans and walnuts, plus a sprinkle of pomegranate seeds for extra color and flavor!
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A delicious, quick and easy autumn breakfast whipped up in a blender and cooked in one pot! Done in just 30 minutes. Top with regular or candied walnuts, pecans, some fresh pomegranate seeds, and of course a dusting of powdered sugar!
Ingredients
For the Chai Spice Mix
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground black pepper
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground fennel seeds
For the Honey Butter
- 1/4 cup unsalted butter, softened
- 1–2 teaspoons clover honey
For the Dutch Baby
- 2–3 large apples, thinly sliced (I used Gala apples)
- 3 eggs
- 1/2 cup AP flour
- 1/2 cup skim milk
- 1/4 teaspoon coarse salt
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste (optional – can easily substitute with vanilla extract)
- 3 tablespoons unsalted butter
- Pomegranate seeds, walnuts, pecans, powdered sugar for garnish
Instructions
- Preheat to 425˚F. Combine all ingredients for the chai spice mix in a small bowl and set aside. Whisk together all ingredients for honey butter and chill until ready to use.
- Melt butter in a large, oven safe skillet over medium high heat. Stir in apples and 2 teaspoons of the spice mix. Cook until apples have started to soften, about 4-5 minutes.
- While the apples are cooking, blend eggs, flour, milk, salt, sugar, vanilla paste, vanilla extract and remaining chai spice mix in a blender until smooth.
- Turn off the stove heat and pour the batter into the pan. Place the pan in the preheated oven and cook for 20-25 minutes, until puffed and golden brown.
- Remove from the oven. Sift some powdered sugar over the puffed pancake, add pomegranate seeds, walnuts, pecans, and chilled honey butter as desired. Serve immediately.
Notes
- To really spice up this dish, add some candied pecans or walnuts!
Beautiful recipe but.I need to make it dairy free. What would you suggest as replacements.
Hi Marilyn! I can’t be certain as I haven’t made it with dairy free ingredients but I would suggest trying a vegan butter or vegan butter spread instead of regular butter and your favorite non-dairy milk (soy, coconut, almond, etc). Hope that helps!