Go Back
Photo of a dutch baby pancake topped with pineapple, toasted coconut, macadamia nuts and a little bit of mango in a cast iron skillet. S A lime is next to the skillet

Tropical Delight Dutch Baby Pancakes

Tropical Delight Dutch Baby Pancakes is a unique and flavorful twist on a classic dish, combining the light and puffy texture of Dutch baby pancakes with the exotic flavors of coconut, pineapple, and mango. Enhanced with coconut and vanilla extracts, the pancake is baked to perfection and topped with toasted coconut, fresh tropical fruit, and crunchy macadamia nuts. Served with a dusting of powdered sugar and a squeeze of lime, this recipe offers a delightful burst of tropical flavors, perfect for a special brunch or weekend treat.
No ratings yet
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Brunch
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 340kcal

Ingredients

  • 3 large eggs room temperature
  • 2/3 cup whole milk, room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • 1/2 cup 50 g shredded coconut, toasted
  • 1/2 cup 75 g diced fresh pineapple
  • 1/2 cup 75 g diced fresh mango
  • 1/4 cup 25 g chopped macadamia nuts
  • 2 tbsp Powdered sugar for dusting
  • Lime wedges for serving

Instructions

Make the Pancake

  • Preheat your oven to 425°F (220°C) and place a 10-inch (25 cm) oven-safe skillet in the oven to heat up.
  • In a blender or using a hand mixer, combine the eggs, milk, flour, salt, vanilla extract, coconut extract, and granulated sugar. Blend or mix until the batter is smooth and well combined, about 1-2 minutes.
  • Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around to coat the bottom and sides of the skillet. Once the butter is melted and bubbly, pour the batter into the skillet.
  • Place the skillet back into the oven and bake for 18-22 minutes, or until the Dutch baby is puffed and golden brown. Do not open the oven door during baking to ensure the pancake puffs up properly.
  • Remove the Dutch baby from the oven and let it cool for a few minutes. The pancake will deflate slightly as it cools.

Prepare Toppings

  • While the Dutch baby is baking, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.
  • Top the Dutch baby with toasted coconut, diced pineapple, diced mango, and chopped macadamia nuts. Dust with powdered sugar and serve with lime wedges for a burst of citrus flavor.

Notes

 
 

Nutrition

Calories: 340kcal