I love a nice, decadent sunday breakfast, especially in the winter when you feel like you want to stay inside forever. This pear Dutch baby is the perfect excuse to heat up your kitchen in the morning and enjoy a sweet breakfast (or brunch) treat with your coffee.
A Dutch baby is essentially a giant pancake in a skillet that’s baked and then topped with a sweet, cooked fruit mixture. In the fall and winter, when a lot of fresh produce is hard to come by, I love taking advantage of pears. Their natural sweetness make them perfect for desserts or sweet breakfast recipes.
For this recipe, you can either peel the pears or leave the skins on. I go back in forth with what I prefer. Since the skin of pears gets super soft when cooked, I’m never opposed to leaving them on for a little extra texture and fiber!
prepare for the puff
Even if you love a big sunday breakfast, nobody likes to spend their morning slaving in the kitchen only to have breakfast ready by noon. This is a great breakfast recipe for when you want to feel decadent but don’t want a big hassle (or mess).
You’ll start by cooking the some sliced pears with sugar and lemon juice. Since they’re already so soft, this should be super quick, only about 5 minutes on the stove. Once the pears are nice and soft, and the sugar has dissolved, you can make the batter for the “pancake” portion.
The batter is made simply with flour, milk, sugar, and eggs. You need about 25 minutes for it to bake. You’ll know it’s done when it’s super puffy and golden brown (see photo below). The dough will flatten out pretty quickly once it’s out of the oven.
Make sure to add the pears back to the skillet quickly, and after that you’re done! Super quick, and you only dirty up one skillet.
I hope you love this pear Dutch baby and have the relaxing weekend morning you deserve. Let me know your thoughts in the comments below, and stay warm out there!
⟶ the recipe
pear dutch baby
ingredients
3 large Bartlett pears (option to peel them)
¼ cup brown sugar
¼ cup fresh lemon juice
1 cup flour
1 cup milk
3 tablespoons sugar
3 large eggs
Powdered sugar for dusting
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
6 servings
instructions
Preheat oven to 425 degrees Fahrenheit. Slice the pears, and add them to a large mixing bowl with the brown sugar and lemon juice. Toss to combine.
Sauté pear mixture in a large cast-iron skillet for about 5 minutes or until pears are golden.
Remove from heat, and transfer the pear mixture back to the mixing bowl. In a different bowl, whisk together the flour, milk, sugar, and eggs, until well-combined.
Add a dab of butter to the skillet, and allow it to melt. Pour the batter into the skillet and bake it in the oven for about 25 minutes, or until puffy and browned on top.
Remove from oven, and spoon the pear mixture into the center of the skillet. Dust with powdered sugar or drizzle with maple syrup before serving.
⟶ recipe notes
- The Dutch baby is at its best immediately after making it. Make sure to work quickly so your pears don’t get too cold and make sure the table is set so you can enjoy it right out of the oven!
⟶ modifications
- If pears aren’t your jam, you can try a different type of fresh fruit. Apples would be great, or a stone fruit like peaches or plums could be yummy
⟶ make it ahead and store it
- You can make the pear mixture ahead of time, and refrigerate it until ready to use. Just pull them out of the fridge once you start the baking process so they’re not too cold. You can also place them in a small saucepan and heat on low until ready to serve
- Unfortunately, the Dutch baby doesn’t keep long after making it. You can store in the fridge, but the pear mixture may soak into the crust, making it kind of soggy. The good news? You have an excuse to eat it all up at once!
