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Angel Baby (Angelcot Dutch Baby Pancake)

We’re in the middle of trying to convince our kids that a Dutch baby pancake is just as good as a Pop-Tart.

“Mom, we’re on summer vacation now,” moaned our 9-year-old. “Can’t we just go down to the store and pick up some Pop-Tarts for breakfast?” Sheesh. How badly have these┬ákids suffered during an entire school year of ‘healthy’ breakfasts?

We countered with,”Let’s try a different kind of pop-up breakfast, one that we can make ourselves with whatever kind of filling we want.” What we had in mind, of course, was a Dutch baby. That’s the giant pancake that puffs up in the oven and then falls down, creating a soft eggy crater to fill with fruit. The 9-year-old grudgingly agreed.

The beauty of the Dutch baby pancake is you can basically dress it up however you like. And we had a sudden inspiration to make it a little more heavenly with the fruit known as Angelcots from our friends at Frieda’s Produce. Angelcots are white-fleshed apricots that have a mild sweetness and creamy, almost buttery texture. You can find them nationwide at Trader Joe’s and other retailers.

Dutch baby pancake

Angel Baby (Angelcot Dutch Baby Pancake)

Angel Baby (Angelcot Dutch Baby Pancake)

This beautiful Dutch baby pancake gets a splash of bold color, with golden angelcot fruit.

Course Breakfast, Dessert
Cuisine American
Keyword angelcot, blueberry, Dutch baby, pancake, raspberry
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 2 tbsp butter
  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 tsp salt
  • 5 ripe Angelcots, at room temperature (or substitute fresh apricots)
  • fresh blueberries and raspberries for garnish


  1. Preheat the oven to 400 degrees. Place the butter in a 9-inch cast-iron skillet and put the skillet in the oven to melt the butter.

  2. Meanwhile, whisk the eggs until creamy and evenly yellow. Add the flour, milk, and salt, and continue whisking until smooth. Pour the batter into the skillet with the melted butter. Bake until golden brown and puffy, 20 to 25 minutes.

  3. Chop the Angelcots and scatter over the warm pancake. Add fresh raspberries and blackberries for additional color if desired.

  4. In a small bowl, whisk together the lemon juice and powdered sugar to create a thin glaze. Drizzle the glaze over the pancake to taste (you may have glaze left over). Top with additional powdered sugar if desired. Serve immediately.

Dutch baby pancake

The result? A beautiful, golden summer breakfast. And a big thumbs-up from the reluctant 9-year-old. Take that, Pop-Tarts!

P.S. Looking for another fruit-based breakfast? Try this rosy orange Persimmon Fruit Smoothie.

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4 Responses to Angel Baby (Angelcot Dutch Baby Pancake)

  1. Adri June 30, 2013 at 10:49 am #

    I love Dutch Babies! What a great fruit combo. I’m going to have to try it. This is my first visit to your site, and I’ll be a regular reader now. Thanks for the kitchen inspriation.

    • Jeanne June 30, 2013 at 3:34 pm #

      Thanks, Adri – and thanks for visiting!

  2. Yum! I’ve never made a dutch baby, I need to get on that. It looks like a lovely breakfast treat!

    • Jeanne July 3, 2013 at 11:43 am #

      Yes – definitely try it! It’s super-quick and easy!

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