Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 large eggs, room temperature
- 2/3 cup whole milk, room temperature
- 2/3 cup (85 g) all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- 3 tbsp unsalted butter
- 2 firm-ripe pears, cored and 1/4-inch sliced
- 1/4 cup packed light or dark brown sugar
- 1/4 tsp ground cinnamon (optional)
- 1 small lemon, for serving
- Confectioners’ sugar, for dusting
Do This
- 1. Heat oven to 425°F with a rack in the center; place a 10-inch cast-iron skillet inside to preheat.
- 2. Blend eggs, milk, flour, granulated sugar, salt, and vanilla until smooth (20–30 seconds); let rest 5–10 minutes.
- 3. Carefully melt butter in hot skillet over medium heat; add pears, brown sugar, and cinnamon. Cook 4–5 minutes until glossy and just tender.
- 4. Spread pears evenly; return skillet to oven for 2 minutes to reheat.
- 5. Whisk batter briefly, pour quickly around pears, and bake 18–22 minutes until puffed with deeply golden edges.
- 6. Squeeze lemon over top, dust generously with confectioners’ sugar, slice, and serve immediately.
Why You’ll Love This Recipe
- Dramatically puffed pancake with crisp, lacy edges and a custardy center.
- Caramelized brown-sugar pears bring glossy, jammy sweetness in every bite.
- One skillet, minimal cleanup, spectacular results—perfect for brunch or dessert.
- A bright squeeze of lemon and a snowy dusting of sugar balance the richness.
Grocery List
- Produce: 2 firm-ripe pears (Bosc or Anjou), 1 small lemon
- Dairy: 3 large eggs, whole milk, unsalted butter
- Pantry: all-purpose flour, granulated sugar, light or dark brown sugar, kosher salt, vanilla extract, ground cinnamon (optional), confectioners’ sugar
Full Ingredients
Batter
- 3 large eggs, room temperature
- 2/3 cup whole milk, room temperature
- 2/3 cup (85 g) all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
Caramelized Pears
- 3 tbsp unsalted butter
- 2 firm-ripe pears (about 1 lb total), cored and sliced 1/4-inch thick
- 1/4 cup packed brown sugar (light or dark)
- 1/4 tsp ground cinnamon (optional)
To Finish
- 1 small lemon, cut into wedges
- 2–3 tbsp confectioners’ sugar, for dusting
Step-by-Step Instructions
Step 1: Preheat the oven and pan
Place a rack in the center of the oven and heat to 425°F. Put a 10-inch cast-iron skillet on the rack to preheat while you make the batter. A hot pan helps the Dutch baby puff dramatically and develop crisp, golden edges.
Step 2: Make a super-smooth batter
In a blender, combine the eggs, milk, flour, granulated sugar, salt, and vanilla. Blend until completely smooth and silky, 20–30 seconds. Let the batter rest 5–10 minutes to relax the flour and build better lift. No blender? Whisk vigorously in a bowl for 30–45 seconds until lump-free.
Step 3: Slice the pears
Core the pears and slice into even 1/4-inch slices. Even slices cook uniformly, staying tender but not mushy. If your pears are very ripe, cut them a touch thicker so they hold their shape.
Step 4: Caramelize the pears
Carefully remove the hot skillet and set it over medium heat on the stove. Add the butter and melt. Stir in the pears, brown sugar, and cinnamon (if using). Cook, stirring occasionally, until the pears are glossy, just tender, and the sugar is bubbling, 4–5 minutes. Spread the pears into an even layer so every slice gets some caramel.
Step 5: Reheat the skillet for maximum puff
Slide the skillet back into the 425°F oven for 2 minutes to reheat the pan and caramel. This step jump-starts the rise and gives the edges a wonderfully crisp texture.
Step 6: Add the batter and bake
Whisk or blend the batter for a few seconds to recombine. Using oven mitts, pull out the rack and quickly pour the batter around and over the pears. Immediately close the oven and bake 18–22 minutes without opening the door. The Dutch baby is done when it’s towering and deeply golden at the edges with a softly set, custardy center.
Step 7: Lemon, sugar, and serve
Remove the skillet. Squeeze a wedge or two of lemon over the surface to brighten the caramel, then dust generously with confectioners’ sugar. Slice into wedges right in the skillet and serve immediately while the pancake is still airy and crisp.
Pro Tips
- Room-temperature eggs and milk help the batter whip up smoother and rise higher.
- Do not open the oven during baking—heat loss deflates the Dutch baby.
- Use firm pears (Bosc or Anjou) for clean slices that hold shape; avoid very soft, overripe fruit.
- For glassy caramel, cook pears just until glossy and lightly tender; overcooking can make them mushy.
- Scaling up: Use a 12-inch skillet and increase batter and pear mixture by 1.5x; bake 2–3 minutes longer.
Variations
- Cardamom-Ginger Pear: Add 1/4 tsp ground cardamom and a pinch of ground ginger to the pears instead of cinnamon.
- Maple-Pecan: Replace brown sugar with 3 tbsp pure maple syrup and sprinkle 1/3 cup toasted chopped pecans over the pears before adding the batter.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend; rest the batter 15 minutes for best texture.
Storage & Make-Ahead
Best enjoyed immediately for maximum puff and crisp edges. Leftovers can be refrigerated in an airtight container up to 2 days; reheat on a sheet pan at 350°F for 8–10 minutes until warm and re-crisped (microwaving softens the edges). Batter can be blended up to 24 hours ahead; refrigerate in a covered container and whisk briefly before using. Pears can be caramelized up to 1 day ahead; cool and refrigerate, then warm gently in the skillet before proceeding.
Nutrition (per serving)
Approximate: 360 calories; 13 g fat; 52 g carbohydrates; 9 g protein; 4 g fiber; 28 g sugars; 180 mg sodium.
