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Baked Pancake with Pear and Cardamom

Baked pancake with pear and cardamom is a dramatic Dutch-baby-style oven pancake that rises tall and turns golden in a hot cast iron skillet. Caramelized pear slices and a warm cardamom-spiced batter make it an easy brunch pancake with a puffed, custardy center.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Scandinavian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Egg pancake batter
  • 3 large eggs Use room-temperature eggs for the smoothest batter.
  • 0.75 cup whole milk
  • 0.75 cup all-purpose flour
  • 2 tbsp sugar
  • 0.5 tsp cardamom
  • 0.25 tsp cinnamon
  • 0.25 tsp vanilla extract
  • 0.125 tsp salt Use a pinch; keep it small but noticeable.
Pears and serving
  • 2 butter For coating the hot skillet.
  • 2 medium pears Peeled and thinly sliced.
  • 1 tbsp brown sugar Toss with pear slices for caramelization.
  • powdered sugar Dust over the finished pancake.
  • lemon wedges Serve alongside for brightness.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep skillet
  1. Preheat the oven to 425°F with a 10-inch cast iron skillet inside until the oven reaches full heat and the pan is scorching hot.
Make smooth batter
  1. Blend eggs, milk, flour, sugar, cardamom, cinnamon, vanilla extract, and salt until completely smooth with no visible lumps.
Caramelize pears
  1. Toss the sliced pears with brown sugar until the pieces look lightly coated and glossy.
Assemble and bake
  1. When the oven is hot, carefully remove the skillet and swirl in the butter to coat the surface.
  2. Arrange the pear slices in the skillet in a single even layer, then immediately pour the batter over the top.
  3. Return the skillet to the oven and bake for 20–25 minutes, until the pancake is dramatically puffed and golden.
  4. Dust with powdered sugar and serve immediately with lemon wedges for the best rise.

Notes

Pro tip: for a higher puff, pour the batter over the pears right away after the skillet is butter-coated, and keep the oven at a steady 425°F. Refrigerate leftovers in an airtight container up to 2 days; reheat briefly in the oven or skillet to re-warm. Freezing is not recommended since the pancake’s custardy texture softens. For a dairy-light option, swap whole milk for an equal amount of lactose-free milk or unsweetened oat milk, and use a dairy-free butter substitute to keep it similar.