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
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.
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!Print
Fig Dutch Baby Pancake
- Total Time: 40 minutes
- Yield: 1 Fig Dutch Baby Pancake 1x
This delicious Fig Dutch Baby Pancake is infused with a subtle orange flavour that compliments the rehydrated figs perfectly!
- 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
- Preheat oven to 420 degrees F.
- Melt butter in an ovenproof (or cast iron) pan over low-medium heat.
- 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.)
- 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.
- Bake for 20-30 minutes until slightly browned at the edges and puffy (it will deflate as it cools).
- Dust with icing sugar, garnish with more rehydrated figs, a drizzle of honey, and serve!
- Become everyone’s favourite person.
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
This looks delicious! We usually do savory dutch babies for dinner, but now I can’t wait to try a sweet version for breakfast. Those figs sound amazing.
Thanks so much, Julie! Wishing you a delicious and sweet breakfast indeed!
Dutch babies are delicious, but I’ve never made one at home. It looks really easy, so I think I’m definitely going to need to try this soon!
Hi Lindsey! Thank you for your comment, I hope you enjoy it!
There’s something so warm and nostalgic about dutch babies that I can’t think of a better way to start the day. Can’t wait to try it sometime soon!
I agree! They’re a wonderful way to start the day, thanks Tatiana!
This looks better than american pancakes honestly ! I am definitely going to try this 🙂
I hope you enjoy it, Analida!! 🙂
The dried figs and orange zest in this Dutch baby sound like they will make the whole kitchen smell sweet and gorgeous on a weekend morning! This sounds tremendous!
You know what, Jenni? They do make the kitchen smell sweet and gorgeous on a weekend morning. I couldn’t have described it better myself!
Marisa F. Stewart
We love figs and Dutch baby pancakes making this an ideal recipe for our next brunch. Next weekend our family is coming over celebrating the end of summer for them. Won’t they be surprised. Thanks for the tip about using the dried figs — I’ll certainly keep that in mind.
So happy I could help! Hope you and the family had a delicious brunch, Marisa!
I’ve been dying to try a dutch baby at home but I haven’t worked up the courage yet. This is perfect because my husband LOVES figs. Testing it out next weekend!
I hope you enjoyed it! Thank you for commenting!
That is a gorgeous breakfast! I never think to use figs, but this recipe looks and sounds delish. I love a good dutch baby!
Thanks Michele! I feel like figs get overlooked sometimes (I’m just as guilty of it), but they’re definitely worth remembering!
How good are figs!?! One of my favorite fruits of all time, and they pair so perfectly with this dutch baby!!
Thanks Donna! I’m so happy to hear you enjoyed it!!
This looks like a perfect Fall breakfast, I’ve never had a Dutch Baby and I really want to try one.
Nicole! You are in for a treat. 🙂
This is such an impressive brunch dish! I love the rich sweetness the figs add. Thanks so much for sharing!
Hey there Amanda! Thanks so much for commenting! You’re right, the figs bring a lovely sweet flavour to the dish 🙂
This fig Dutch baby pancake looks like such a fabulous weekend breakfast idea. I’ve lots of fresh figs from the neighbouring farmer’s tree to use up, so might try it first with fresh figs! Although making it with dried figs sounds delicious too and a great option when fresh figs aren’t available!
Thanks Jacqueline! So lucky to have a fig tree near you! (I don’t think I’ve ever actually seen a fig tree in real life! lol!)
I tried it and it was quite delicious but slightly tough, not fluffy and soft, the only thing I dint do is lightly beat the eggs first before blending – could that be the reason?
Hi Ash, I’m not sure…it would depend on how well the eggs were blended. I’ve never experienced a tough dutch baby before…but I’ll definitely look into why that may happen and put out an answer the next time I make a dutch baby recipe.