This easy Vanilla Pear Dutch Baby recipe combines vanilla and fresh pears for delicious dessert or breakfast treat you will love.
Have you ever made something that you thought was going to be really complicated, only to realize it was incredibly simple?
And then you felt like an idiot for never trying it before?
That’s how I felt when I made this Vanilla Pear Dutch Baby.
For some reason I really thought that these were complicated to make. I guess it’s because they puff up in the oven. Maybe I was confusing them with a souffle or something.
Pears are in abundance this time of year and I thought the soft texture of the fruit would work perfectly in this recipe.
You could use either the caviar from a vanilla bean or regular old vanilla extract if its what you have on hand.
I used my last vanilla bean to make the Dutch Baby so all I had to use for this picture was my vanilla extract. Either way, it will be delicious!
You are simply cutting up a pear, throwing a bunch off stuff in a blender, then baking it in the oven while you make yourself a pot of coffee and read the newspaper (and by read the newspaper, I mean check Facebook).
If you need a skillet, here is the one I use from Amazon.
Squeeze a little bit of fresh orange juice on top and you will be in breakfast heaven.
I’ve listed the serving size as four servings…. but the husband and I ate this whole thing between the two of us, so your servings may vary! Oops.
Pin this recipe to Pinterest.
Here’s the Recipe!
Vanilla Pear Dutch Baby Recipe
- 3/4 c. whole milk
- 2 eggs
- 1/2 c. flour
- 1 Tbsp. sugar
- Caviar from one vanilla bean - or 1 ½ tsp. vanilla extract
- Zest from one orange - about 1 Tbsp
- 2 pears - peeled, cored, and chopped
- 2 Tbsp. unsalted butter
- 1 tsp. powdered sugar
- Preheat the oven to 450. Place the milk, eggs, flour, sugar, vanilla, and orange zest in a the bowl of a blender and blend until smooth. Fold in the pear pieces until well combined.
- Put the unsalted butter in a 10-inch cast iron skillet. Place it in the oven to melt. Remove from oven and use a pastry brush to spread the butter evenly across the surface of the dish. Pour in the batter.
- Bake for 15 minutes. Reduce temperature to 350 and bake another 15 minutes, until the Dutch baby is golden brown and well-puffed.
- Remove from oven and dust with powdered sugar. Serve warm with orange slices for squeezing.