• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
subscribe
search icon
Homepage link
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
×
You are here: Home » bake » Breads

Published: Sep 10, 2016 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Apricot Dutch Baby Pancake

Share it!

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfast
Jump to Recipe Print Recipe
Use a blender to whip up this fluffy pancake and bake it all in the oven. This one is served with a warm apricot compote.
Prep Time30 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 343kcal
Vegetarian
Breakfast

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfastHappy weekend! Guess what!? Hockey has already started. Yep, that's right, the kids are wearing flip-flops and tank tops to hockey practice!  I know! True story. As my Gav says, "It's not supposed to be this hot when you play hockey"

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfast

As weekend schedules settle around hockey timetables, I was feeling nostalgic about a time when i used to make special breakfasts here at home. Slow food. It's called breakfast.

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfast

To a time when not only did I have an hour to make something special, I had an hour or so before hand to browse the greater Internets to find the perfect weekend breakfast project. Try something new. Something better than PB&J or a bowl of cereal. Slower than smoothies. A meal that might actually have more than one step - Gasp! There used to be days like that. This Apricot Dutch Baby Pancake is one of those recipes . although, ironically, not particular hard or time-consuming. Consider the research done for you... and you just have to pick up this recipe and get to it.

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfast

Fresh apricots are one of my favourite things.

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfast

They are a bit temperamental and unreliable... but a good fresh apricot is just that... Good. Sweet, jammy with a hint of tart freshness. If you don't have fresh apricots -- you can sub in just about any fruit. Peaches are kinda nice this time of year... move quickly though, they're almost done. Apples work too. Berries. Or just sub in some warmed up jam or maple syrup.

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfast

A few notes:

  • If you don't have apricots, use any kind of fruit you have to make the sauce, or just warm up some preserves with a little butter in a small sauce pan. It won't take long, maybe 5-8 minutes.
  • First things first, place your cast iron skillet in the oven and get both nice and hot while you slice up the fruit and make the batter.
  • When you are ready, and oven and skillet are heat through, you have to work quickly. Add the butter to the skillet and pour the batter into the pan, Immediately walk it all back into the oven.
  • This pancake will puff up when it's done, but deflate fairly quickly. Set the table while it bakes so you can serve it as soon as it comes out of the oven.

📖 Recipe

Apricot Dutch Baby Pancake | www.infinebalance.com #recipe #breakfast
5 from 2 votes

Apricot Dutch Baby Pancake

Use a blender to whip up this fluffy pancake and bake it all in the oven. This one is served with a warm apricot compote.
Prep Time30 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 343kcal

Ingredients

for Apricot compote

  • 4 fresh apricots washed, pitted and sliced (you don't need to peel)
  • ¼ cup white sugar or to taste
  • 1 tablespoon butter

for pancake

  • 3 tablespoons butter
  • 3 large eggs
  • ¾ cup milk your choice, I used almond
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ¼ cup white sugar

for serving

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white sugar
  • Apricot compote

Instructions

  • Preheat oven to 425 degrees. Place cast-iron skillet into the oven. You want the skillet hot.

for Apricot Compote

  • In a medium saucepan over medium heat, melt butter and add sliced fruit and sugar. Bring to a simmer, then reduce heat to low and allow to simmer while you make the pancake, stirring occasionally. Adjust heat to the mixture is simmering, but not scorching on the bottom of the saucepan.

for the pancake

  • Meanwhile, combine the following in a blender: eggs, milk, flour, salt, vanilla and sugar and cover with lid. Pulse several times and while combined, creamy and frothy. About 1 minute.
  • Remove the skillet from the oven, and melt 2 tablespoons of butter into the skillet. Once butter is melted, pour batter into the skillet and return to the oven. Bake about 20 minutes or until the pancake is golden brown on top and bottom. It will puff up and crisp around the edges.
  • Remove the pancake from the oven, sprinkle with lemon juice and remaining tablespoon of sugar. Cut into slices and serve with warm apricot compote on top.

Notes

Nutritional information is an approximation only and includes apricot compote.
 
Calories: 343kcal (17%) Carbohydrates: 43g (14%) Protein: 7g (14%) Fat: 16g (25%) Saturated Fat: 9g (56%) Trans Fat: 1g Cholesterol: 157mg (52%) Sodium: 313mg (14%) Potassium: 131mg (4%) Fiber: 1g (4%) Sugar: 31g (34%) Vitamin A: 602IU (12%) Vitamin C: 1mg (1%) Calcium: 77mg (8%) Iron: 1mg (6%)
Trish Cowper | www.infinebalance.com
Tried this recipe?Mention @infinebalance or tag #infinebalance!

More Baked Goods and Dessert Recipes

  • a stack of 3 vegan morning glory muffins made with sprouted spelt flour
    Vegan Morning Glory Muffins made with Sprouted Spelt Flour
  • a stack of Hello, Dolly! chocolate chip cookies
    Hello, Dolly! Chocolate Chip Cookies
  • maple cheesecake with maple whipped cream and maple glazed pecans on a table
    Canadian Maple Cheesecake
  • baked vanilla donuts with sprinkles on a baking rack
    Baked Vanilla Donuts

Share it!

The latest recipes

a stack of 3 vegan morning glory muffins made with sprouted spelt flour

Vegan Morning Glory Muffins made with Sprouted Spelt Flour

a stack of Hello, Dolly! chocolate chip cookies

Hello, Dolly! Chocolate Chip Cookies

kale and couscous salad with goat cheese and apricots

Goat Cheese & Kale Salad with Couscous

whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds

High Protein Cottage Cheese Breakfast Bowls

lentil salad with carrots and peas in while serving bowl

Easy Lentil and Pea Salad

maple cheesecake with maple whipped cream and maple glazed pecans on a table

Canadian Maple Cheesecake

Reader Interactions

Comments

    5 from 2 votes (2 ratings without comment)

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Ariel Trotta says

    April 25, 2021 at 2:53 am

    Up up up, good

    Reply

Primary Sidebar

Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

more about me →

Popular

  • kale and couscous salad with goat cheese and apricots
    Goat Cheese & Kale Salad with Couscous
  • whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds
    High Protein Cottage Cheese Breakfast Bowls
  • lentil salad with carrots and peas in while serving bowl
    Easy Lentil and Pea Salad
  • open jar of honey strawberry jam with a spoon in it
    Low-Sugar Strawberry Jam with Honey & Vanilla
  • spinach mac and cheese with crispy bread crumb topping in a red casserole dish
    Creamy Spinach Mac and Cheese
  • Healthy Winter Salads to Start Your New Year!
  • sesame butter cookies on a marble counter top
    Sesame Butter Cookies
  • pumpkin butter in a mason jar with a spoon and on a cutting board
    Make your own pumpkin butter from scratch

Footer

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up!! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

7ads6x98y

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.