To us, the best way to enjoy a classic Dutch Baby pancake is in a cabin in the woods, preferably during a snowstorm.
The souffléd pancake is a stunner — it rises to great heights, gets crisp on the edges and custardy in the middle, and is a pancake crater that’s a natural bowl for anything you like to top your pancakes with, from fruit to syrup. In the fall, we want to serve it with caramelized fruit, from pears to apples or persimmons, and the best Maple Syrup you can find. This Caramelized Persimmons Dutch Baby Pancake will be perfect for this fall.
Why You’ll Love This Recipe
The Dutch Baby Pancake is a show-stopping addition to any brunch or breakfast table. Its dramatic puff and golden, crispy edges make it visually stunning, while the custardy center offers a delightful contrast in texture. The natural crater formed by this soufflé-like pancake is perfect for holding an array of toppings, from sweet caramelized fruit to a drizzle of syrup, making each bite irresistibly delicious.
Recipe Ingredients
To create this delightful pancake, you’ll need:
- 6 tablespoons unsalted butter, divided
- 3 large eggs, room temperature
- 2/3 cup heavy cream or half-and-half, also at room temperature
- 5 tablespoons packed light brown sugar, divided
- 2/3 cup all-purpose flour or white whole-wheat flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Powdered sugar for serving
- 2 very ripe Hachiya persimmons, trimmed, quartered, and thinly sliced
- A splash of Spiced Pear Liqueur or orange liqueur such as Cointreau
- A pinch of ground cinnamon
- Pomegranate seeds for serving
How to Make This Recipe
Begin by preheating your oven and heating a cast-iron skillet. Meanwhile, brown some butter and blend it with eggs, cream, sugar, flour, vanilla, and salt to make your batter. Pour the batter into the hot skillet and bake until the pancake puffs up and the edges turn crispy. Concurrently, caramelize the persimmons with butter, sugar, and a splash of liqueur. Once baked, serve the Dutch Baby with a dusting of powdered sugar, caramelized persimmons, and a scattering of pomegranate seeds.
What to Serve This Recipe With
This Dutch Baby Pancake pairs beautifully with more tart flavors to balance its richness. For dessert, serve it with a dollop of crème fraîche or a scoop of vanilla ice cream.
A side of crispy bacon or savory sausage links complements the sweet and fruity flavors for a fuller breakfast. A fresh mimosa or a hot cup of coffee make ideal accompaniments for beverages.
Variations On This Recipe
This Dutch Baby Pancake recipe is wonderfully adaptable:
- For a savory twist, omit the persimmons and instead top with sautéed mushrooms, crumbled goat cheese, and a sprinkle of fresh thyme.
- Transform it into a decadent dessert by adding a scoop of vanilla bean ice cream to the pancake right out of the oven, allowing it to melt into the custardy center.
- You can give it an autumnal flair by replacing the persimmons with caramelized apples and a dash of nutmeg. This recipe is perfect for a cozy fall breakfast.
- Top the finished pancake with fresh mango slices, a drizzle of coconut cream, and a sprinkle of toasted coconut flakes for a tropical variation.
This pancake is a visual centerpiece and a versatile dish that can be customized to suit any palate, making it a must-try for your next brunch gathering.
Now go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Dutch Baby Pancake with Caramelized Persimmons Recipe
Ingredients
- 6 tablespoons unsalted butter divided
- 3 large eggs at room temperature
- 2/3 cup heavy cream or half-and-half, at room temperature
- 5 tablespoons packed light brown sugar divided
- 2/3 cup all-purpose flour or white whole wheat flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- powdered sugar for serving
- 2 very ripe Hachiya persimmons trimmed, quartered, and thinly sliced
- Splash Spiced Pear Liqueur or an orange liqueur such as Cointreau
- Pinch ground cinnamon
- pomegranate seeds for serving
Instructions
- Heat The Pan: Heat the oven to 425°F, arrange a rack in the middle, and place a seasoned 10-or-12-inch cast-iron skillet in the oven. Meanwhile, melt 4 tablespoons of the butter in a small saucepan over medium-high heat. Swirl occasionally to make sure it melts evenly. Cook until it starts to smell toasted and looks golden brown, remove it from the pan and set aside to cool slightly.
- Make The Dutch Baby Batter: Combine eggs, cream, 2 tablespoons of the brown sugar, flour, vanilla, and salt in a blender with 2 tablespoons of the brown butter and blend until you have a smooth batter, about 45 seconds to 1 minute.
- Cook The Dutch Baby Pancakes: Using a dry towel or pot holder, carefully remove the very hot skillet from the oven. Return the remaining melted browned butter to the pan and swirl to coat the bottom of the pan. Quickly pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Carefully return the pan to the oven and bake until the pancake is puffed up, golden brown on top and crispy on the edges, about 20 to 25 minutes.
- Make The Caramelized Persimmons: Meanwhile, melt the remaining 2 tablespoons of butter in a medium pan over medium heat. When it foams, sprinkle the sugar over the top and cook until bubbly. Add the persimmons and cook until just soft, about 5 minutes. Add a splash of pear liqueur and a pinch of cinnamon and set aside until ready to use.
- Serve The Dutch Baby Pancake: Using a dry towel or pot holder, carefully remove the skillet from the oven and use a heatproof spatula to turn the pancake onto a large plate. (It may fall slightly once removed from the heat, but thats normal.) To serve, cut into wedges and sprinkle with powdered sugar, a squeeze of lemon, and a spoonful of the caramelized persimmons and some pomegranate seeds or with a spoonful of your favorite preserves
