Pear Dutch Baby or German Pancake

A Dutch baby aka a German pancake is so puffy, golden and crisp on top and custardy in the center. It’s perfect with the soft and juicy pears.



2 large eggs, room temperature

2/3 cup half n half, room temperature

1/2 – 1 Tablespoon granulated sugar

pinch of salt

1/2 cup all purpose flour

2 Tablespoons butter

3-4 pears, peeled and sliced

1/4 cup brown sugar

lemon juice from half a lemon

1 teaspoon vanilla extract


  1. Preheat the oven to 500 degrees Fahrenheit. 
  2. In a large measuring cup or bowl, whisk the eggs until smooth. Add the half n half, sugar, salt and flour. Mix until the batter is smooth, getting rid of all the lumps. The batter should have little bubbles on the top. You can also do this in a blender. 
  3. Using a 10 inch skillet, either a cast iron skillet or a nonstick skillet that is oven safe, place it on the stovetop and heat on medium heat. Melt the butter. 
  4. Add the pears and brown sugar. Mix to combine. Cook on medium heat for about 5 minutes until the pears are soft but not falling apart. Add the lemon juice and vanilla. 
  5. Pour in the batter on top of the pears, distributing it evenly over the surface. 
  6. Reduce the heat to 425-450 degrees Fahrenheit. Bake for about 15-18 minutes. 
  7. Sprinkle with powdered sugar before serving.