This delightful pear oven pancake is perfect for a special breakfast or brunch, featuring cardamom-infused pears and an effortless Dutch baby batter. Made with just 10 ingredients and only 15 minutes of active prep time, it’s as simple as it is delicious.
INGREDIENTS
- 3 tbsp unsalted butter
- ¾ cup all-purpose flour*
- ½ tsp fine sea salt
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 2–3 medium pears (ripe but firm), cored and sliced ¼–½-inch thick
- ½ tsp ground cardamom
- Juice of ½ lemon
- 2 tbsp granulated sugar
- Powdered sugar, for dusting (optional)
- Maple syrup, for drizzling
Equipment
- 1 10-inch ovenproof skillet
INSTRUCTIONS
- Preheat the oven: Place a rack in the center and set the oven to 400°F. Add the butter to a 10-inch cast iron (or other oven-safe) skillet and let it melt in the oven.
- Make the batter: In a large bowl, combine the flour and salt. Create a well in the center, add the eggs, and whisk. Gradually pour in the milk, whisking until smooth. Stir in the vanilla and about two-thirds of the melted butter. Set the batter aside.
- Cook the pears: Heat the skillet with the remaining butter over medium heat, brushing some butter along the edges of the pan. Add the pears, cardamom, lemon juice, and sugar. Cook, stirring occasionally, for about 10 minutes, or until the pears are tender and the sugar begins to caramelize.
- Bake the pancake: Pour the batter over the pears in the hot skillet and transfer it to the oven. Bake for 25 minutes, or until golden and puffed.
- Serve: Dust with powdered sugar, slice into wedges, and drizzle with maple syrup. Serve immediately.
- Reheating leftovers: If any pancake remains, reheat it in a toaster oven for 5–10 minutes.
NOTES
- Recipe adapted from Local Flavors by Deborah Madison.
- Any pear variety works, even Asian pears. Adjust initial cooking time based on ripeness.
- Gluten-free option: Replace flour with a mix of ¼ cup oat flour, ¼ cup almond flour, 3 tbsp sweet rice flour, and 1 tbsp tapioca flour (or use a GF blend like Bob’s Red Mill 1-to-1).
- Dairy-free option: Substitute plant milk (almond or oat) for whole milk.
- Fruit swaps: Use apples (peeled and sliced) or skip the sauté step with blueberries or peaches.
