Meet the Dutch baby pancake with spiced pears. Fall in love. The end.
If you already love Dutch baby pancakes, you’re going to fall head over heels for this pear version.
First a little clarification. The name of this pancake is a little misleading since it’s also known as a German pancake. That’s because Dutch baby pancakes find their origin in Germany. The Dutch baby is a simple combination of mostly eggs, flour, and milk and it’s typically baked in a cast iron skillet. All of the ingredients are mixed in one bowl, poured into the skillet and popped in the oven – easy!
Dutch baby pancakes are delicious in their basic form, but I like to add fruit to the batter to make them even more delightful. Fall fruit such as pears and apples work nicely, spiced with cinnamon, cardamom, and a little sugar. Fresh berries of any variety are also great when in season.
I’m posting this in the fall, the pears are at their peak and I love adding them to every meal I can. I’m sneaky that way.
I used Bosc pears in this recipe as they tend to hold their shape well when baked. Slice them any way you like, but I like the beautiful look of a pear cut from top to bottom into thin slices and then laid over the batter. Place the center slice prominently in the middle of the pancake for an impressive display. It’s the little things…
For this recipe I used a 9″ cast iron skillet When you first pull your Dutch baby out of the oven it will be puffed high almost to the rim of the skillet, but it will quickly deflate. Don’t be alarmed, you’ve done nothing wrong, but do be sure to sprinkle with powdered sugar and serve immediately (right in the skillet) while it’s still warm.
Serve the Dutch Baby Pancake With Spiced Pears with slices of lemon and a sprinkling of powdered sugar. Those with a wicked sweet tooth might also enjoy a drizzle of maple syrup. If you’re serving it for dessert, you might be really naughty and add a scoop of vanilla ice cream on the side. Just a suggestion 🙂
Dutch Baby Pancake With Spiced Pears
The Dutch Baby with Spiced Pears goes directly from the oven to the table and is served right in the skillet. Sprinkle with powdered sugar and serve with lemon wedges for the best flavor combination.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Breakfast, Dessert
For the pancake
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 cup sugar
- 4 large eggs
- 1/2 teaspoon vanilla
- 1 tsp lemon zest
- 1 Bosc pear, cut from the top (stem portion) down and sliced into 1/4″ slices (peeled or skin on)
- 4 tablespoons (1/2 stick) butter (for the skillet)
- powdered sugar for serving
For the pears
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon sugar
Preheat oven to 425°F
Once the oven is heated, place the butter in a 9″ cast iron skillet and place it in the oven until the butter is melted through.
Meanwhile, in a large mixing bowl, whisk the eggs with a fork just until combined and then add all of the remaining ingredients. Mix the batter thoroughly with the fork until no lumps remain.
Combine the spices and sugar for the pears.
With an oven mitt, carefully remove the skillet from the oven and tilt the pan so that the bottom and edges of the pan are coated with butter. Pour the batter into the skillet and carefully arrange the pear slices over the batter. Sprinkle each pear slice with the cinnamon/cardamom/sugar mixture. Return the skillet to the oven for 15 minutes or until the edges of the pancake are a light golden brown.
Remove the pancake from the oven and sprinkle with powdered sugar to taste. Serve with lemon wedges.