American Food

Recipe: Pistachio Dutch Baby with Cherry Compote

I treasure Sunday mornings at home – typically this is the time we cook breakfast that goes beyond eggs and really savor that first cup of coffee. When Domino Sugar invited me to try their newest product, Golden Sugar, I knew it would make the perfect accompaniment to my Sunday morning routine. Golden Sugar is less processed than its white counterpart and can be used as a replacement for all of my favorite recipes – I’m sold.

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Pistachio Dutch Baby with Cherry Compote

Because summer means cherry season in the Mid-Atlantic, the grocery stores have just been taunting me with their perfect cherry displays. I love the way cherries taste when they’re super plump and juicy, then cooked down into a compote or a jam and paired with pistachios.

The cherry compote can be cooked up to a week ahead of time and stored in an airtight container in the refrigerator. It’s also super adaptable and tastes delicious on toast, ice cream, or a dutch baby.

If you’re unfamiliar with a dutch baby, allow me to reintroduce you to one of the easiest breakfast items that will taste like you’ve been up for hours standing over a hot stove. It’s a skillet pancake that can be baked in 25 minutes while you sip coffee and leisurely enjoy your morning. So simple, so good.

When it’s just my girlfriend and I for brunch, we typically split a dutch baby that we make in our 10.25 inch cast iron skillet – but if we aren’t feeling the same flavor combos, the recipe works for two 6 inch cast iron skillets.

Pistachio Dutch Baby with Cherry Compote

Easy Sunday brunch idea, great for when eggs just won't cut it

Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes


Cherry Compote

  • 20 oz Pitted Cherries
  • 1 cup Orange Juice
  • 1 cup Domino Golden Sugar

Pistachio Dutch Baby

  • 3 Eggs
  • 1/2 cup Flour
  • 1/2 cup Milk I used skim
  • 4 tbsp Unsalted Butter
  • 1 tbsp Domino Golden Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Coarsely Chopped Pistachios
  • pinch Kosher Salt
  • 2 tbsp Coarsely Chopped Pistachios for topping


Cherry Compote

  1. Bring pitted cherries, orange juice, and Domino Golden Sugar to a boil in a large saucepan

  2. Reduce heat to medium-low and simmer until cherries are softened and start to release juices, about 10 minutes

  3. Using a slotted spoon, transfer cherries to a medium heatproof bowl

  4. Simmer juices until thick enough to coat the back of a spoon, approximately 15–20 minutes depending on your stove

  5. Add the cherries back to the pot and stir to coat

  6. Keep on heat until it reaches your desired thickness

Pistachio Dutch Baby

  1. Preheat oven to 425º F

  2. Add eggs, flour, milk, sugar, vanilla, and salt together into a blender and blend until smooth

  3. Stir in the coarsely chopped pistachios

  4. Place butter in a cast iron skillet and place in the oven until butter has melted (approximately 2 minutes)

  5. Pour the batter into the skillet and return to oven and bake for 20 minutes, until the pancake is puffed and golden

  6. Lower oven temperature to 300 degrees and bake five minutes longer

  7. Remove the pancake from the oven, top with cherry compote and additional chopped pistachios

  8. Cut into wedges and enjoy

Recipe Notes

  • If you do not have a blender, the dutch baby can be whisked by hand
  • Additional topping ideas for the dutch baby include cocoa powder, chocolate chips, or whipped cream

You can see what other dishes I’m cooking, here.

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While this post was sponsored by Domino Sugar, all views stated here are my own.

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