Cinnamon Pear Dutch Baby
A puffed skillet pancake carries tender cinnamon pears and a crisp sugared edge for a cozy breakfast.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (173 reviews)
INSPIRED BY
A farmers market pear haul meets the dramatic puff of a classic Dutch baby.
Story
This is the breakfast I make when the house is quiet enough for everyone to hear the oven timer. The pears soften into little caramelized pockets while the batter climbs the sides of the skillet, so the finished pancake looks celebratory without any fussy work. A spoonful of yogurt keeps the sweet edges balanced. Serve it right from the pan and let everyone tear off the crispest corner.
By Casey
Ingredients
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter
- 2 ripe but firm pears, thinly sliced
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- Powdered sugar, for serving
- Plain yogurt, for serving
Instructions
- Place a 10-inch ovenproof skillet in the oven and heat to 425°F. Whisk the eggs, milk, flour, granulated sugar, cinnamon, and salt until smooth, then let the batter rest while the oven heats.
- Melt the butter in a small skillet over medium heat. Add the pears, brown sugar, and lemon juice, then cook for 3 minutes until the edges soften but the slices still hold their shape.
- Carefully remove the hot skillet from the oven. Swirl the butter around the bottom and sides, then arrange the pear slices in an even layer.
- Pour the batter over the pears and return the skillet to the oven. Bake for 12 to 15 minutes, without opening the door, until the edges are puffed and deep golden.
- Turn off the oven and leave the skillet inside for 2 minutes so the center sets without collapsing too quickly. Remove it and let it stand for 1 minute.
- Dust with powdered sugar, add spoonfuls of yogurt, and slice at the table while the edges are still crisp.
Chef Tips
- Resting the batter helps the flour hydrate and gives the Dutch baby a smoother center.
- Use firm pears so they soften in the oven without turning watery.
- Apples or sliced peaches work in the same amount, depending on the season.
- Leftovers keep covered in the fridge for 2 days and reheat best in a toaster oven.
Cook's Notes
- **Timing:** Resting the batter helps the flour hydrate and gives the Dutch baby a smoother center.
- **Texture:** Use firm pears so they soften in the oven without turning watery.
- **Swaps:** Apples or sliced peaches work in the same amount, depending on the season.
- **Storage:** Leftovers keep covered in the fridge for 2 days and reheat best in a toaster oven.