Jalapeño Dutch Baby Pancake

A classic breakfast dish with a modern twist.

Prep: 14 min
Cook: 10 min
Total: 24 min
Servings: 1
Medium
Breakfast Mexican Vegetarian Dairy-Free
By Fresh Kitchen Recipes | Published Mar 07, 2026

Ingredients

1 servings
  • 2 tbsp butter

    Suggested swaps

    Coconut oil · 1:1 ratio — Works well in baking; adds slight coconut flavor
    Olive oil · 3:4 ratio — Use ¾ cup oil per 1 cup butter; best for savory dishes
  • 1 cup blueberries
  • 1 cup milk
    Sub: use oat milk instead
  • 1 tsp baking powder
  • 1 cup Greek yogurt
    Sub: use coconut yogurt
  • 1 cup milk

    Suggested swaps

    Oat milk · 1:1 ratio — Creamy texture; works in most recipes
    Almond milk · 1:1 ratio — Lighter flavor; may be thinner than whole milk
  • 1 tbsp chili powder

Instructions

1

Grease the pan lightly with butter or cooking spray.

2

Spread avocado evenly and season with salt and red pepper flakes.

3

Slice fresh fruit and arrange on top.

4

Fold the wet ingredients into the dry until just combined.

5

Cook over low heat until eggs are just set.

Tips & Notes

A non-stick pan makes all the difference.

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Per serving

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.