Apricot “Dutch Baby” Pancake

A Dutch baby, or Dutch pancake, is one of the simplest things in the world to make, and for that I find it so satisfying. Here I’ve used apricots, but you can use virtually any fruit, depending on the season. The traditional Dutch way is with sautéed apples and cinnamon, which is so nice in the fall, and peaches would be delicious later in the summer. You can use berries of any sort, or try mixing them in with other fruit. Blueberries or raspberries would be a delicious addition to the apricots, for instance.

The way that this recipe works is, you’re making a very simple batter using eggs, flour, milk, and a touch of sugar – which is all you really need to make it work – but I like to add a pinch of salt, nutmeg, and some vanilla to enhance the flavor. Then you melt a nice amount of butter and cook your fruit for a bit there, before pouring the batter right into the sizzling butter and then into the oven it goes. Depending on what fruit you’re using and how you’d like to present it, you can even leave the fruit right in the pan and pour the batter over top; because I like how the apricot halves look sitting on top I like to add them about halfway through the cooking process.

Here I’ve also added a bit of warmed apricot jam as a glaze, a dusting of confectioners’ sugar, and a sprinkle of dried edible flowers before serving – all of which are optional, and again may change depending on the fruit you use. Sweeter fruits may not need a glaze at all, or maybe you’ll opt for maple syrup (my favorite for blueberries) instead.

Enjoy experimenting with this one, as you really can’t go wrong.


Apricot Dutch Baby Pancake

  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1-2 tablespoons sugar* (can substitute honey, maple syrup, etc.)
  • 1 teaspoon pure vanilla extract
  • Healthy pinch kosher or sea salt
  • Pinch freshly grated nutmeg
  • 1/2 cup flour of your choice (I used sprouted spelt, but you could use all-purpose, whole wheat, etc.)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4-5 fresh apricots, pitted and halved
  • 1-2 tablespoons apricot jam, warmed to use as a glaze (optional)
  • Confectioners’ sugar, for dusting (optional)

*I like to use 2 tablespoons of sugar when I use apricots for this since they are on the tart side, but if using a sweeter fruit (or serving with maple syrup!) you can use less.

Preheat oven to 425 degrees F. In a bowl, whisk all ingredients through flour until well-combined.

Melt butter in a 10-inch cast-iron or heavy ovenproof skillet. Add apricots and gently sauté for a minute or so, so that they get a nice bathing in the butter. Transfer to a plate and set aside, leaving butter in the pan. Pour batter into pan and bake for 10 minutes. (Note: my apricots were very ripe/soft to start with, but if yours are more firm, you may want to add them 5 minutes in.) Add apricots to the top, then bake another 10 minutes. Turn heat down to 300 and bake another 5 minutes.

If desired, brush jam over top of fruit, and dust with confectioners’ sugar.

Serves 2-4, depending on whether or not you’re serving anything else to go along.



Apricot “Dutch Baby” Pancake

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