A Dutch baby is a giant balloon of a pancake that’s made in a cast-iron skillet in the oven, which means you don’t have to stand over a hot stove flipping individual pancakes and praying they’ll be fluffy. This recipe balances the tang of buttermilk with the sweetness of caramelized pears for a perfect morning treat. Feel free to replace the pears with other fruity toppings like cooked apples, macerated berries, or lemon curd. Or, for an even simpler (and more traditional finish, put a pat of butter in the middle of the pancake, squeeze some lemon juice over the top, and sprinkle the whole thing with confectioners’ sugar.

Preheat the oven to 350°F (175°).

To make the Dutch baby, heat the butter in a 9- or 10-inch (23 or 25cm) cast-iron skillet over medium heat. Cook, swirling often, until the butter begins to brown, about 8 minutes.

Meanwhile, whisk the flour, granulated sugar, salt, nutmeg, and cinnamon together in a medium bowl. Make a well in the center, then add the buttermilk, eggs, and vanilla. Whisk until the batter is smooth, 1 to 2 minutes.

Swirl the skillet to coat it evenly with the butter, then pour in the batter. Bake for 25 to 30 minutes, until golden and puffed.

Meanwhile, make the topping. Toss the pear slices with the brown sugar and cinnamon until evenly coated. Heat the butter in a large skillet over medium-high heat. When the skillet is very hot, add the pears and turn the heat down to medium. Cook the pears, stirring every few minutes to keep the slices coated in syrup, until they are tender and caramelized, 10 to 15 minutes depending on their ripeness.

Place the pears on top of the Dutch baby and, if you wish, dust everything with confectioners’ sugar.

Reprinted with permission from Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap copyright © 2015 by Editors of Food52. Photography copyright © 2015 by James Ransom. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.