I really like breakfast. I’m sure many of you can relate to my affinity; I could eat breakfast foods morning, noon and night, which means I especially love brunch. I enjoy when I get to make brunch for my friends, and this grapefruit Dutch baby is absolutely perfect.

It looks super fancy and hard to make when in actuality you spend most of your time waiting for you oven to preheat to 425°F. I slightly adapted (and by slightly I mean used almond milk instead of regular milk) this recipe from our favorite blogger, the wonderful Pancake Princess, but all the credit goes to her and her wonderful idea for this grapefruit Dutch baby.


Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Servings: 1


2 tablespoons butter, divided
½ grapefruit, peeled and segmented (or about 1 cup of your fruit of choice)
1-2 tablespoons brown sugar
1 large egg
Scant 3 tablespoons almond milk
Scant ½ teaspoon vanilla extract
Scant 3 tablespoons purpose flour
1/8 teaspoon salt
Dash of cinnamon



1. Preheat oven to 425°F.
2. Melt 1 tablespoon butter in a 6-inch cast iron dish, or a dish that can go from the stovetop to the oven.


3. Supreme or peel a grapefruit. Dip in brown sugar and then caramelize in the cast iron pan. Take off heat once you start to smell the sugars caramelizing and the butter is bubbling.



4. In a separate bowl, combine the egg, milk and vanilla. Whisk vigorously to get air into the eggs.


5. Add flour and cinnamon. Mix gently, don’t overbeat or you will lose the air you put into your eggs.


6. Melt remaining tablespoon of butter. Mix into batter and immediately pour over caramelized grapefruit and put into the oven.


7. Bake at 425°F for 15 minutes, then lower to 350°F and cook for another 10 minutes.

8. Serve with powdered sugar and be in bliss.



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