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Baked Pancake with Pear and Cardamom

Baked pancake with pear and cardamom delivers a dramatic Dutch baby-style puff in the oven, with golden, cardamom-spiced batter and caramelized pear slices. The result is a crisp-edged, custardy center Dutch baby pancake topped with powdered sugar and served hot with lemon.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Scandinavian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggs and batter
  • 3 large eggs
  • 0.75 cup whole milk
  • 0.75 cup all-purpose flour
  • 2 tbsp sugar
  • 0.5 tsp cardamom
  • 0.25 tsp cinnamon
  • 0.25 tsp vanilla extract
  • 1 salt pinch of salt
Pears and finishing
  • 2 tbsp butter
  • 2 medium pears peeled and thinly sliced
  • 1 tbsp brown sugar
  • 1 powdered sugar for serving
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep skillet
  1. Preheat the oven to 425°F and place a 10-inch cast iron skillet inside to heat through.
  2. While the oven heats, peel and thinly slice the pears, then toss them with the brown sugar until coated.
Make batter and arrange pears
  1. Blend the eggs, whole milk, all-purpose flour, sugar, cardamom, cinnamon, vanilla extract, and salt until completely smooth.
  2. When the oven is hot, carefully remove the skillet and swirl in the butter so the bottom is evenly coated.
  3. Arrange the pear slices in the skillet in a single layer, then immediately pour the batter over the pears.
  4. Return the skillet to the oven and bake for 20–25 minutes, until dramatically puffed and golden.
Serve
  1. Dust the hot baked pancake with powdered sugar and serve immediately with lemon wedges.

Notes

Pro tip: Blend just until smooth and pour the batter right after assembling the pears so the Dutch baby rises properly. Store leftovers covered in the refrigerator up to 2 days; rewarm in a 325°F oven until heated through (not freezer-friendly). For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (choose one with xanthan gum) to keep a similar puff.