Dutch Baby with Roasted Pears and Toasted Hazelnuts


Our first autumn on the east coast has welcomed us with all sorts of vivid shades of oranges, reds and yellows. And as the cool fall weather is setting there is nothing more comforting than a warm breakfast. The first time I had dutch baby was a little over six years ago, when my partner and I took a trip to the Kootenays to visit some of his family. Adrian and talked of dutch baby stating that it was one of his favourite breakfasts, but I didn’t quite understand what all of the fuss was about. What is a dutch baby anyways? Adrian’s step-mom, Jill, whipped one up on our first morning with them and I have been hooked ever since. The crispy edges, puffy and eggy texture makes the dutch baby somewhere between a waffle and a pancake. Simple to make, requiring only a cast iron pan and a blender, means that dutch baby the perfect dish for weekend brunch.


To this day dutch baby remains one of Adrian’s favourite breakfasts, requesting one nearly every weekend. Even after slowly savouring this baked delight, when he is full, all he can talk about it when we will have it next. A great vessel for nearly any fruit topping it is equally delicious plain with a drizzle of maple syrup. I had some pears on hand so I roasted them up until tender and topped it all off with some toasted hazelnuts. The perfect fall breakfast!


Dutch Baby with Roasted Pears and Toasted Hazelnuts
adapted from Martha Stewart
Serves 2-4

  • 2 Tbsp. coconut oil (or butter)
  • 3 large eggs
  • 3/4 cup milk (I use oat milk)
  • 1/2 cup all purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. sugar
  • 1 recipe Roasted Pears (see below)
  • 1/2 cup chopped hazelnuts, toasted
  • maple syrup

Place a medium sized cast iron pan in oven and preheat to 425°F.

In a blender combine eggs, milk, flour, salt, vanilla extract and sugar.

Remove pan from oven and add coconut oil. Swirl to melt and to coat pan.

Blend egg and flour mixture for 30 sec – 1 minute until frothy. Pour into hot pan and bake for 20 minutes.

Roasted Pears
adapted from Smitten Kitchen

  • 3 pears, cut in half and seeds removed
  • 1/2 cup water
  • 2 Tbsp. sugar
  • 1 Tbsp. coconut oil (or butter)

Preheat oven to 375°F. Place pears in roasting pan cut side up. Add water to roasting pan. Sprinkle sugar over pears and place a bit of coconut oil (or butter) on each pear half.

Bake for 15 minutes, brush pan juices on pears and add more water if pan is getting dry. Place back in oven for another 15 minutes. Flip pears so they are cut side down and bake another 10 minutes.

Let cool.

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