Biscoff Dutch Baby with Apples and Cider Syrup

My most recent trip to Green City Market resulted in cider, Honey Crisp apples and the freshest eggs I’ve ever seen. The eggs were all different sizes and colors. One of them even had a little fuzz on it, which I think was a feather. If I were smart I would have used these fresh eggs for something like an omelet or simple eggs sunny side up, but Dutch Baby’s are the route we took. And I don’t regret it.


What’s funny is that 6 months ago I had never even heard of a Dutch Baby. And now we’ve posted about them twice. To me, Dutch Baby’s are a fancier and more delicate version of pancakes. They’re a bit more egg-y, but in a good way.

We knew we wanted to make our second Dutch Baby with caramelized apples and a homemade syrup but we were wondering how we could spice up the Dutch Baby batter we made the first time. We decided to add Biscoff Spread because…well…why not? Biscoff enhances EVERYTHING. Plus, Biscoff and apples sounded like a winning combination, and it was.


Here’s what you’ll need


First get the buttered skillet in the oven to heat. Then, using a stand mixer, beat together eggs


Add the milk


Then add the flour gradually


Once it’s combined, mix in the Biscoff Spread too


Add batter to the hot cast iron pan


Meanwhile, peel and slice the apples


In another pan, caramelize the apples with brown sugar and butter


While the baby bakes and the apples caramelize, make a quick syrup. Whisk together cider, brown sugar and butter


The dutch baby will puff up like this! Looks ready…


A fancy Breakfast!


Biscoff Dutch Baby with Apples and Cider Syrup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast


  • 1/4 cup butter, softened
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/2 cup Biscoff Spread

For the Caramelized Apples:

  • 2 apples, peeled and sliced (we used Honey Crisp)
  • 3 tbsp brown sugar
  • 2 tbsp butter

For the Syrup:

  • 1 tbsp butter
  • 1/2 cup brown sugar
  • 1 cup apple cider


  • Preheat oven to 425 degrees F. Place butter in a cast iron skillet and set in the oven to heat.
  • While the butter melts, make your batter. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs. Mix at high speed for about a minute. Pour in the milk first, then gradually the flour. Add the Biscoff Spread last and mix until combined.
  • Remove the cast iron skillet from the oven and give it a shake to help spread the butter. Pour the batter into the skillet and return to the oven. Bake until the pancake is fluffy and browned on the edges, about 20 to 25 minutes.
  • While the Dutch Baby bakes, start caramelizing the apples. In a large skillet over medium heat, cook the sliced apples with 2 tablespoons butter and 3 tablespoons brown sugar. Cook apples until caramelized and softened, about 6 to 7 minutes.
  • While the apples are cooking, make a syrup to serve with the Dutch Baby. In a small saucepan, whisk together butter, brown sugar and cider until smooth. Heat until thickened, about 5 minutes.
  • When Dutch Baby is ready, serve immediately with caramelized apples and syrup. You can also dust the top with confectioners’ sugar.
Keyword biscoff, Dutch Baby