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Spiced Pear & Walnut Dutch Baby by Baking The Goods.
After six years living in California I developed a deep appreciation for the state’s landscapes and ingredients. California offers beaches, mountains, deserts and some of the most exceptional produce in the country. Its agricultural output connects to food systems nationwide and around the world. When I crafted this Spiced Pear & Walnut Dutch Baby, the beautiful pears I found at my Oregon market were labeled California Grown.
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California-grown pears include sweet Bartletts, classic Bosc and vibrant Red Pears—so many varieties to enjoy.
CALIFORNIA IS THE LEADING AGRICULTURAL STATE IN THE NATION
Chances are you’ve bought California-grown produce—lettuce, Bartlett pears, wine grapes or walnuts—without even thinking about it. California farms produce more than 400 commodities across the state, making it a national leader in agriculture.
CALIFORNIA GROWS MORE THAN A THIRD OF THE COUNTRY’S VEGETABLES AND TWO-THIRDS OF THE COUNTRY’S FRUITS AND NUTS.
I didn’t always love pears. For years I found them bland and grainy. Over time I learned about seasonality, varietals and timing. Now pears are as common in my fruit bowl as apples.
REMEMBER, RIPE PEARS ARE SWEET PEARS & THEY ARE WORTH THE WAIT.
Pears reach their best flavor when fully ripe. Some varieties change color as they ripen, while others look the same on the outside. Many pears continue to ripen after being picked. A simple test helps: gently press the area around the stem, the “neck.” If it yields slightly, the pear is ripe and ready to eat; if it’s still firm, give it another day or two.
We’re in peak California pear season now, with fruit available from July through November. This Dutch Baby highlights the ripe sweetness of two California varieties: Bartlett and crimson-skinned Red Pears.
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Mostly pantry staples plus fresh pears and toasted walnuts make this Dutch Baby special. -
Lightly toasting walnuts brings out their warm, nutty flavor. -
Slice pears about ½” thick for sautéing and topping. -
Quickly sautéed with butter, brown sugar and cinnamon, the pears become tender and caramelized.
Bartlett pears are juicy, sweet and versatile; they hold up well in baking. Red Pears offer the same texture and taste but with a vibrant skin color that brightens a plate or a cheese board. Together they add flavor and visual appeal to this Spiced Pear & Walnut Dutch Baby.
MORE THAN 99% OF THE WALNUTS IN THE U.S. ARE GROWN IN THE CENTRAL VALLEY OF CALIFORNIA.
Toasted California walnuts are the other star in this dish. They add crunch and a toasty, savory depth that contrasts beautifully with the tender pancake and buttery pears.
This Dutch Baby elevates breakfast: a single skillet produces a puffy, oven-baked pancake with a slightly custardy center and dramatic edges. A few technique notes will help you get the best rise and texture:
- Blend well. A high-speed whisk or blender aerates the batter, helping it puff in the oven.
- Use high heat. Bake at 425°F so the batter sets quickly and the edges rise dramatically.
- Preheat the skillet. Heat a cast-iron skillet in the oven, then add butter and immediately pour in the batter—this jumpstarts the puff.
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Blending the batter gives it an airy texture for a taller rise. -
Place the skillet in the oven while it preheats, then add butter to the hot pan before pouring in the batter. -
Pour batter into a ripping-hot skillet for that signature puff.
The pear topping is intentionally simple so the fruit’s natural honeyed sweetness shines. A little butter, brown sugar and a mix of cinnamon and cardamom is enough to enhance the slices as they sauté. Prepare the pears while the Dutch Baby bakes and assemble immediately when it comes out of the oven.
To finish: pile the warm spiced pears over the puffed pancake, scatter toasted walnuts, dust with powdered sugar and serve with lemon wedges and a dollop of crème fraîche for brightness and creaminess.
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When baked correctly, the Dutch Baby puffs high around the edges. -
Top the hot Dutch Baby with the sautéed pears and toasted walnuts. -
The contrast of tender fruit, pillowy pancake and crunchy walnuts is delightful.
This Spiced Pear & Walnut Dutch Baby is elegant enough for a special breakfast for two, versatile as a brunch side or satisfying as dessert. On chilly, drizzly mornings it feels particularly comforting.
As autumn settles in Oregon, I love a slow morning with this warm, spiced Dutch Baby. I’m grateful for California’s abundant, high-quality produce and for being able to find many California Grown items at local markets year after year.
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A light dusting of powdered sugar adds a finishing touch. -
Warm spiced pears pair beautifully with the pancake. -
Serve with crème fraîche for a tangy, creamy finish.
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All the breakfast flavors baked into a single skillet.
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A pretty breakfast in bed option. -
A single slice is lovely, though you might want seconds.
This post was made in partnership with California Grown. All opinions are my own. I appreciate your support of the brands and ingredients I love.
IF YOU ENJOYED THIS SPICED PEAR & WALNUT DUTCH BABY RECIPE – CHECK OUT THESE RECIPES FEATURING CA GROWN GOODS!
- Roasted Grape Goat Cheese Tart
- Pear Berry Cobbler
- Purple Sweet Potato Dinner Rolls
- Roasted Tomato Whipped Feta Dip
- California Inspired Snack Board
Recipe
Spiced Pear & Walnut Dutch Baby
- Author: Becky Sue of Baking The Goods
- Total Time: 50 minutes
- Yield: Serves 2
Description
This Spiced Pear & Walnut Dutch Baby bakes tall with puffy edges and a slightly custardy center. It’s topped with tender pears sautéed in butter, brown sugar and warm spices, then finished with toasted walnuts. Serve with powdered sugar, lemon and crème fraîche for a bright, indulgent touch.
Ingredients
DUTCH BABY
- 3 large eggs
- ¾ cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ¾ cup all-purpose flour
- 3 tablespoons unsalted butter
SPICED PEAR & WALNUT TOPPING
- ¾ cup walnuts, roughly chopped
- 2 large ripe pears, sliced ½” thick
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ cup crème fraîche
- 1 lemon, cut into wedges
- 1–2 tablespoons powdered sugar
Instructions
- Toast the walnuts in a dry skillet over medium-high heat for 3–5 minutes, stirring occasionally, until fragrant and slightly browned. Remove and cool.
- Preheat the oven to 425°F and place a 10″ cast-iron skillet inside to heat.
- In a blender, combine eggs, milk, sugar, vanilla and salt; blend on high 1–2 minutes until frothy. Add flour and pulse briefly to combine. Let the batter rest while the oven preheats.
- When the oven and skillet are hot, add 3 tablespoons butter to the skillet and allow it to melt.
- Remove the skillet, swirl to coat with butter, then pour in the batter. Bake 15–20 minutes until puffed and golden and the center is set but slightly custardy.
- While the Dutch Baby bakes, make the pear topping: melt 2 tablespoons butter in a skillet over medium heat, add pear slices and brown sugar, and sauté 5–7 minutes until they begin to caramelize. Stir in cinnamon and cardamom, cook 1 more minute, then remove from heat.
- When the Dutch Baby is done, top with the spiced pears and toasted walnuts. Serve immediately with lemon wedges, crème fraîche and a dusting of powdered sugar.
Notes
A hot oven and hot pan are essential for the signature puff—use caution when handling the skillet. The Dutch Baby will begin to collapse as it cools, so serve right away for the best presentation. This recipe makes a satisfying breakfast for two or a lovely addition to a brunch spread.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Pancake
