• Pear Dutch Baby, a Breakfast Favorite


    When I wake up early on a weekend morning I love throwing a Dutch Baby in the oven. The smell permeates the house and smells like love baking. In season pears are best but otherwise when they are hard, throw them in a paper bag for a couple days and they will ripen to juicy deliciousness. This dish takes 25-30 minutes from prep to the first forkful in your mouth, enjoy!


    2 Ripe Pears, cored and sliced thin (I leave the skins on but that is a personal preference)

    3 Tbsp of butter

    1/2 Cup of Flour (I love Pamela's Pancake Mix but regular all purpose flour will do)

    2 Large Eggs

    1/3 Cup of Milk

    1 Tbsp of Oatmeal Cookie Spice Blend

    1 Tbsp of Brown Sugar


    Preheat the oven to 400 degrees. Put the butter in a cast iron skillet (stainless steel will work too just make sure the pan and handle are oven safe) and put the skillet in the oven to melt the butter while you make the batter. I use one 4 cup measuring glass, add the rest of the ingredients, excluding the pears, and using a hand mixer, blend.

    When the butter has melted, pull the pan out of the oven and arrange the pear slices on the bottom. Pour the batter on top and bake for 18 minutes or until the center is set. Serve with or without maple syrup.

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