Fig Dutch Baby Pancake

Dutch Baby Pancakes are the perfect union of pancake, crepe and Danish pastry – except, they’re easier to make than all three. This fig Dutch Baby recipe uses rehydrated figs infused with a light orange flavour (don’t worry, it’s super easy to do), icing sugar, and a drizzle of honey to create a deliciously sweet start to your day! 

Hey bestie! Quick disclosure: This post was sponsored by Valley Fig Growers. Thank you for supporting the brands that support this blog! 

Fig Dutch Baby Pancake – Worth Waking Up For!

There are few things more wonderful than waking up knowing you have a magical brunch experience in front of you. This Dutch Baby Pancake with figs is going to become one of your year-round favourites. It’s got all the puffiness of your usual Dutch Baby, but the rehydrated figs and honey bring a wonderful sweetness…and that orange infusion? It’s magical. And different. In a good way. 

Oh, and just in case you’ve never tried a Dutch Baby Pancake before: it’s essentially a pancake that has a higher ratio of eggs to flour than what you would see in a good old-fashioned American pancake. This leads to a puffy, slightly custardy finish (think of a sweeter, brunch-ier Yorkshire pudding). 

(Lazy late-sleeper bonus tip: Dutch baby pancakes are super easy to make. They require very little skill, and minimal time investment. I’d actually argue that the Dutch Baby is the easiest of all the pancake variations!)

General Dutch Baby Tips & Tricks

There are however a few things to keep in mind when making your Fig Dutch Baby Pancake:

• Use a blender to create a smooth and airy batter.
• Room temperature ingredients are a must! 
• If you’re looking for a puffier Dutch Baby, consider using a slightly smaller pan – this will force the pancake to puff up around the sides. 
• Make sure to let the batter rest before baking it. It’s a small thing, but it can do wonders. (For you too, bestie…make sure to find some time to relax. I feel like you’ve been working a little too hard recently.)
• Cast-iron pans are great for making this Dutch Baby Pancake with figs, but they’re not necessary. All you need is an oven-safe pan or baking dish. 

How to Serve Your Dutch Baby Pancake with Figs

The easiest option (and the one I do the vast majority of the time) is to simply lay a heatproof mat on your table, and carry your cast-iron pan/baking dish to the table – icing sugar, and honey on the side, so that everyone can dress their serving however they choose. If you’re in an extra special good mood, you can even give them some apricot jam. 

I’d recommend taking a quick bite out of the fig Dutch Baby Pancake before dressing with any jam, honey, or icing sugar, as the rehydrated figs take on an almost jammy quality once cooked. A quick taste will ensure you know how much dressing feels right for you! (Personally…I go a little crazy with the honey.)

Other Dutch Baby Pancake Recipes You’ll Love

• Dutch Baby Pancake
• Lemon-Raspberry Dutch Baby Pancake
• Peach Dutch Baby Pancake

Rehydrating Dried Figs

The process to rehydrate dried figs is the same as that with any other dried fruit. Simply place the dried figs in a bowl and cover with boiling water for 10-15 minutes. Strain well, and you’re left with reconstituted fruit (in this case, figs) – they should be softer, juicier, and less shriveled! 

For a little extra flavour, I recommend you rehydrate the dried figs for this recipe using orange juice. The sweetness of the figs and the tartness of orange play off each other to create a fun and unique flavour profile. 

…”flavour profile” is a fancy way of saying, “it tastes really good!”.

Why use dried figs?

The honest truth is that you don’t need to use (and rehydrate) dried figs for this recipe. However, it makes a lot of sense to do so. Fig season is actually pretty short, and ripe figs don’t keep for very long. Using Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs allows you to enjoy recipes like this one all year round.

Lastly, dried figs make for a yummy little snack while cooking. (Mmmm…fiber.) My personal favourite are the Orchard Choice Mission Figlets – a little smaller than your usual fig, but just as sweet. I can grab a quick handful, reseal the bag, and get back to writing delicious recipes for you! 

Okay, bestie…tell me what you think. Comment below and let me know if you’ve made this fig Dutch Baby Pancake, or just tell me what you think about figs (ripe or dried!). Make sure to follow me on Facebook, Pinterest, Instagram and Twitter for all the latest. Or just sign up to be a part of my mailing list.

Let’s Reminisce

One Year Ago: How to Read a Recipe Post…Properly
Two Years Ago: Perfect French Toast (Twice-Cooked!)
Three Years Ago: Chicken with Cumin, Lemon, Tahini & Burnt Onions

Disclaimer: This recipe post has been sponsored by Valley Fig Growers. All opinions are my own. Thank you for supporting the brands that support this blog! 

📖 Recipe

Fig Dutch Baby Pancake

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★★★★★

5 from 9 reviews

• Author: Riz | Chocolates & Chai
• Total Time: 40 minutes
• Yield: 1 Fig Dutch Baby Pancake 1x

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Description

 

This delicious Fig Dutch Baby Pancake is infused with a subtle orange flavour that compliments the rehydrated figs perfectly!

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp butter, unsalted
• 1 tsp pure vanilla extract
• ⅔ cup milk, room temperature
• 3 large eggs, lightly beaten
• Salt, a pinch
• ½ cup all-purpose flour
• 1 tbsp orange zest
• 6–8 rehydrated Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, halved lengthwise
• Icing sugar, for dusting
• Honey, for drizzling

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Instructions

1. Preheat oven to 420 degrees F.
2. Melt butter in an ovenproof (or cast iron) pan over low-medium heat.
3. Blend together milk, eggs, flour, and orange zest until a smooth batter is formed. Mix in the melted butter. (Optional: Let the blended batter sit for 15-25 minutes.)
4. Into the hot pan, place the figs (cut/flat side up for prettiness!), and then pour the batter over and around the figs into the hot pan.
5. Bake for 20-30 minutes until slightly browned at the edges and puffy (it will deflate as it cools).
6. Dust with icing sugar, garnish with more rehydrated figs, a drizzle of honey, and serve!
7. Become everyone’s favourite person.

Notes

This recipe uses Valley Fig Growers’ Dried Figs (I used a mix of their Sun Maid Calimyrna Figs and the Blue Ribbon Orchard Choice Mission Figlets), and rehydrates them using the instructions noted in the post above. While fresh figs will work fine (albeit, taste slightly different), you will miss out on the lovely orange flavour infused into the rehydrated figs.

Make sure to place the rehydrated figs into the pan, and THEN pour the batter over and around them. Pouring the batter into the pan first, and then placing the figs on top may affect how well the Dutch Baby Pancake rises.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American

Keywords: Fig Dutch Baby, Valley Fig Growers, rehydrated figs