If you’ve never tried a puffed-up Dutch baby, you’re in for a treat.
Breakfast is served: this pistachio butter Dutch baby is a light, airy start to the day topped with a rich, nutty finish.
I’m totally craving it right now.
I didn’t grow up with Dutch babies, but when I discovered them a few years ago I became obsessed. They’re fluffy and delicate, and unlike traditional pancakes they feel light instead of heavy—perfect for a weekend breakfast or a special holiday tradition.
And they’re incredibly easy to make.
But the real show-stopper here is the pistachio compound butter and the pistachio sugar.
The pistachio butter is a simple compound butter—softened butter folded with chopped pistachios. It’s decadent and versatile; I’ve used a similar butter on savory dishes and pancakes, and it’s always delicious.
In fact, I’ve served it on pistachio pancakes before—so this feels a bit like pistachio-butter inception: a Dutch baby that’s essentially a giant, airy pistachio pancake.
For the pistachio sugar, I pulse pistachios in a food processor until they’re just shy of becoming a butter, then mix them with powdered sugar. The result is a fragrant, slightly crunchy pistachio sugar perfect for dusting over the warm Dutch baby.
Pistachio sugar: I’d happily sprinkle it on everything.
Top the Dutch baby with a generous scoop of pistachio butter, dust with pistachio sugar, scatter fresh blueberries and slice into it while still warm.
Pistachio Butter Dutch Baby
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Ingredients
Dutch baby
- 2 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 3 large eggs
- 3/4 cup milk
- 1 tablespoons vanilla bean paste
- 1 cup blueberries chopped
Pistachio butter
- 3 tablespoons finely ground pistachios
- 6 tablespoons unsalted butter
Pistachio sugar
- 3 tablespoons finely ground pistachios almost to powder
- 1/4 cup powdered sugar
Instructions
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Preheat the oven to 400°F. Place the butter in an 8- or 9-inch cast iron skillet or another oven-safe dish and set it in the oven just until the butter melts.
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Whisk the flour, sugar, cinnamon, and salt in a large bowl. In a separate bowl, whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry and whisk until smooth. Remove the hot skillet from the oven and pour in the batter, then return it to the oven and bake 18–20 minutes, until puffed and golden.
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Remove the Dutch baby and immediately add a few scoops of pistachio butter. Dust with pistachio sugar and top with blueberries. Serve warm.
Pistachio butter
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Stir the softened butter and ground pistachios together until combined. Use immediately or chill to firm, then wrap tightly and store until needed.
Pistachio sugar
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Whisk together the finely ground pistachios and powdered sugar. Use a fine-mesh strainer to dust over the Dutch baby.
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Maybe I’ll make this my new weekly tradition.