Dutch baby pancake with cinnamon-spiced pears is the best fall breakfast

Sep 11, 2015 at 10:00 a.m. ET
Image: Patricia Conte/Sheknows

This breakfast treat is delicious and filing, all in one pan. You’ll love the cinnamon-pear mixture that will delight everyone gathered around the breakfast table.

Delight your guests with this gluten-free cinnamon-spiced pear Dutch baby pancake!

You’ve probably seen Dutch baby pancakes on the menus at your favorite breakfast restaurants. If you’ve tried a Dutch baby and loved it, you’ll want to keep this gluten-free, cinnamon-spiced pear Dutch baby pancake recipe handy. It’s a delicious dish that's so easy to make.

This pancake gets puffy and fluffy when you bake it, and it’s even tastier topped with maple syrup or a dusting of powdered sugar. Serve it for a special brunch or for a weekend family breakfast.

Go for this gluten-free cinnamon-spiced pear Dutch baby for a fabulous breakfast treat!

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free cinnamon-spiced pear Dutch baby pancake recipe

Sweet pears are tossed into this classic breakfast treat that will make your day. Serve this to make any breakfast or brunch special.

Serves 4

Prep time: 10 minutes | Cook time: 18-23 minutes | Total time: 28-33 minutes

Ingredients:

For the pear mixture

  • 2 tablespoons butter
  • 1 large pear, sliced into 1/4-inch wedges
  • 1 teaspoon cinnamon
  • 1/2 teaspoon lemon juice

For the batter

  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons butter

Directions:

For the pear mixture

  1. Place an ovenproof skillet over medium heat. When hot, add the butter. When melted, add the pears, cinnamon and lemon juice. Cook, stirring gently, for about 3 minutes or until just soft.
  2. Transfer the pears to a bowl, and clean the skillet.

For the batter

  1. Heat the oven to 425 degrees F.
  2. In a bowl, combine the eggs, milk and pure vanilla extract. Whisk to combine.
  3. In a separate bowl, combine the flours, salt and cinnamon. Whisk to combine.
  4. Add the wet ingredients to the dry ingredients, and whisk until smooth.
  5. Heat the skillet in the oven for 5 minutes. Remove, and add the butter to the skillet. When it melts, add the pear mixture to the center of the skillet, then add the batter.
  6. Bake for 15 to 20 minutes or until the pancake is fluffy and lightly golden.
  7. Serve warm with syrup on the side or a dusting of powdered sugar.

More gluten-free recipes

Banana crepes with caramel sauce
Waffles with strawberry-blackberry compote
Carrot cake muffins with lemon-ginger glaze

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