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Spiced Pear Dutch Baby

5 from 1 vote
Servings 4


  • Large cast iron skillet
  • Blender


For the Dutch baby

  • 3 tablespoons butter
  • 3 eggs
  • ¾ cup all-purpose flour
  • ¾ cup Milk (room temperature)
  • tablespoons sugar
  • teaspoons vanilla extract
  • teaspoon kosher salt

For the spiced pear topping

  • 2 tablespoons butter
  • 2 Harry & David® Royal Riviera® Pears (peeled, cored, and diced)
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • teaspoon ground nutmeg
  • Whipped cream (or maple syrup, for serving)


For the Dutch baby

  • Preheat the oven to 400° F.
  • Place the butter in a large skillet and transfer to the oven.
  • While the butter melts, add the eggs, flour, milk, sugar, vanilla, and salt to the pitcher of a blender. Blend until smooth.
  • Carefully remove the skillet from the oven and swirl the butter around to coat.
  • Pour the batter into the skillet and return to the oven.
  • Bake until the pancake is puffed in the center and golden brown around the edges, approximately 20 minutes.
  • Transfer the pancake to a wire rack to cool slightly.

For the spiced pear topping

  • While the Dutch baby is baking, melt the butter in a medium skillet over medium heat. Add the pears to the butter and sauté until softened.
  • Stir in the brown sugar, cinnamon, cloves, ginger, and nutmeg. Cook until caramelized, approximately 5 minutes.
  • Pour the pear mixture into the center of the Dutch baby and dust with powdered sugar, if desired.
  • Serve with whipped cream or maple syrup.
Author: Kellie Hemmerly
Course: Breakfast
Keyword: pears
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