Pistachio Lime & Cardamom Dutch Baby

It’s so very very cold here. It’s the kind of cold that happens in late February or March when it’s not technically colder than it has been any other time, but the chill aches in your bones and you feel like you’ll never get warm again.

That’s why I am desperately trying to cheer myself up with a bit of citrus.

This recipe is a new adventure for me because, despite my proliferation of all things pancake or waffle on the weekends, I haven’t yet managed to give birth to a dutch baby. Dutch babies are basically oven pancakes and as long as you have a cast iron or oven safe griddle pan, you too can create dutch baby magic.


Those sweet bubbles of browning and edges of crisp give way to a fluffy inside that’s perfect for drowning your winter blues in. I like to drown mine in the delectable deliciousness that is pistachio butter and lime syrup but you do you.


Pistachio butter is made in a food processor with a handful of pistachios, a drizzle of honey, a pinch of salt, and a smidge of coconut oil. As you can tell, it’s not a precise science so experiment until you get the consistency right. Lime syrup follows the basic recipe for simple syrup—half sugar, half water and a bunch of lime zest boiled for five minutes until it thickens slightly.

As for the dutch baby herself, she comes together in a mason jar with a few simple ingredients and a quick shake. Then she’s off to the oven to bake and set and produce that wonderful brown beauty you glimpsed earlier.


The best part of a dutch baby is dressing her with all your favorite things. I decided to go with a sprinkle of cardamom sugar, a liberal dollop of pistachio butter, and a smothering drizzle of lime syrup. You can basically opt for whatever tickles your fancy that you manage to dig up from the dredges of your fridge. Oranges or lemons, pecans or pineapple. Oven pancakes are a canvas and you get to create whatever the hell you want.

Enjoy friends and hopefully by next month, we’ll be welcoming warmer weather.


Pistachio Lime & Cardamom Dutch Baby


1 eggs

1/4 cup flour

1/4 cup buttermilk

1 tablespoon cardamom sugar

2 tablespoons butter

Pistachio butter, Lime syrup


Preheat oven to 425 degrees.

Combine eggs, flour, milk, and cardamom sugar in a mason jar. Shake vigorously.

Place butter in a small cast iron skillet or baking dish and place in the oven. As soon as the butter has melted add the batter to the pan and return to oven to bake for 20 minutes. Lower temperature to 300 degrees and bake five minutes longer as needed.

Remove pancake from oven, sprinkle with additional cardamom sugar. Serve with dollop of pistachio butter and drizzle with lime syrup.

Want to more brunch inspiration? Follow A Sweet Little Life on Instagram.