![['Close-up view of a Dutch Baby pancake topped with sliced pears and dollops of labneh.', 'Side view of a golden-brown Dutch Baby with bosc pears and a sprinkle of thyme.', 'Delicious Sunday Dutch Baby served with fresh pears and creamy labneh on a rustic plate.', "Close-up of a fluffy Dutch Baby pancake garnished with pears and a light dusting of confectioners' sugar."]](https://snacknova.com/wp-content/uploads/2026/07/sunday-dutch-baby_1_U1.webp)
Sunday Dutch Baby with Pears and Labneh
A delightful brunch dish featuring a fluffy Dutch baby topped with caramelized pears, labneh, and orange zest for a fresh, tangy finish.
Ingredients
Dough
- 0.5 cup flour
- 3 large eggs
- 0.75 cup whole milk
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon kosher salt
Topping
- 2 tablespoons unsalted butter
- 3 bosc pears bosc pears
- 1 teaspoon pumpkin spice
- 5-6 thyme sprigs thyme sprigs
- 0.33 cup brown sugar
- 1½ cups labneh
- 1 tablespoon confectioners’ sugar
- Zest of 1 orange orange zest
Instructions
- Preheat oven to 450°F (230°C).
- Melt butter in a skillet over medium heat, then sauté pears, thyme, and pumpkin spice until softened, about 5-10 minutes.
- Add brown sugar and cook until pears are tender and saucy, about 2 minutes. Remove thyme sprigs and set aside.
- Pour batter into a hot cast iron skillet and bake until golden and puffed, about 15-20 minutes.
- Mix labneh with confectioners’ sugar, dollop on Dutch baby, top with pears, and finish with orange zest. Serve immediately.
Notes
For extra flavor, add a drizzle of honey or a sprinkle of cinnamon before serving.