Printed July 29, 2026
Berbere-Spiced Dutch Baby with Honey Labneh
A puffy German pancake gets an Ethiopian spice makeover and lands on a cloud of tangy strained yogurt. Sweet, spicy, and impossibly dramatic.
Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 2 tablespoons honey, plus more for drizzling
- 1 tablespoon berbere spice blend
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup labneh or Greek yogurt
- 2 tablespoons honey
- 1/4 teaspoon cardamom
- Fresh figs or berries
- Toasted sesame seeds
- Flaky sea salt
Preparation
The Dutch baby—that showstopping oven pancake—rarely ventures beyond its comfort zone of lemon and powdered sugar. Here, we infuse the batter with berbere, the complex Ethiopian spice blend of chiles, fenugreek, and warm aromatics, creating a breakfast that's equal parts cozy and adventurous.
Prepare the Honey Labneh
In a small bowl, whisk together the labneh, 2 tablespoons honey, and cardamom until smooth and billowy. Refrigerate until serving. This can be made up to 3 days ahead.
Make the Dutch Baby
- Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 10 minutes.
- While the skillet heats, blend the eggs, milk, flour, 2 tablespoons honey, berbere, and salt in a blender until completely smooth, about 30 seconds.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the entire surface as it melts and sizzles.
- Immediately pour the batter into the skillet and return to the oven.
- Bake for 18-22 minutes until the pancake is puffed and golden with crispy edges. It will deflate slightly as it cools—this is normal.
Assemble and Serve
While still warm, spread the honey labneh across the center of the Dutch baby. Top with fresh figs or berries, a drizzle of additional honey, toasted sesame seeds, and a pinch of flaky sea salt. The contrast between the spiced, crispy pancake and cool, tangy labneh is addictive. Slice into wedges and serve immediately.
