No other fruit denotes summer in the south quite like a juicy, ripe peach. Orchards hang heavy with fruit in every shade of blush and roadside stands and farmer’s markets overflow with bushels for a few short weeks. Peaches are quite perfect eaten on their own but they find their way into countless recipes and desserts. Some preserve their haul making jam, others pair their sweet summer perfection with creamy burrata. Then there’s all the peach pies, cobblers and crisps. Is there anything peaches can’t do? As for me I decided to turn them into breakfast in the form of a Dutch baby, or baked skillet pancake. This Peach Dutch Baby is easy to make and perfect for a weekend brunch.
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The last weekend in June my friend posted pictures from her peach picking foray at Martin Farm and Winery in Knott’s Island, NC. Knott’s Island is not in fact an island, but a little slip of land just south of Virginia Beach and reachable to the rest of North Carolina only by ferry. I made my own trip out and was rewarded with over 10 pounds of succulent, sweet peaches (and if you happen to visit make sure to pick up one of their peach wine slushies). I prepped most of them to freeze ( most likely for future pie use) but kept a few out to use right away. I woke up the next morning and knew immediately that I wanted to use these peaches in a pancake, but not just any old pancake. I was going to make a peach Dutch baby (be sure to also check out my Peach Clafouti!).
What is a Dutch Baby?
Contrary to it’s name a Dutch baby is actually a German baked pancake. It’s said to have gotten it’s new moniker in the 1940’s from a Washington state diner that turned the word “duetsche” into “dutch” . The batter is egg forward and similar to popovers or crepes.
How to make a Peach Dutch Baby
The batter for a Dutch baby couldn’t be easier to make. Blend up some eggs, milk, flour and a few other ingredients in a blender and that’s that. In a cast iron skillet mix up some sugar, butter and cinnamon ( always a good combo, right?) layer some sliced peaches and pour the batter over everything. Pop the pan into the oven and you’ve got a delicious weekend breakfast your friends and family will love.
If you like this Peach Dutch Baby be sure to take a look at some of my other recipes!
Peach Crisp with Pecan Streusel
Apple Scones with Maple Cinnamon Glaze
Apple Almond Puff Pastry Rose Tarts
Butternut Squash Quiche with Goat Cheese and Rosemary
If you make this Peach Dutch Baby please be sure to leave a comment and/or give this recipe a rating! Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Peach Dutch Baby
Equipment
- Blender
- cast iron skillet
Ingredients
- 3 tbsp butter, divided
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup whole wheat flour
- 1/3 cup sugar, divided
- 1/2 tsp baking powder
- 1 tsp cinnamon, divided
- 1/4 tsp salt
- 2 cups sliced peaches (about 2 large peaches)
Instructions
- Preheat oven to 400 degrees
- Melt 1 1/2 tbsp butter in the microwave (about 15-20 seconds). Add butter, eggs, milk and vanilla extract and blend until combined. Add flour, 1 tbsp sugar, 1/2 tsp cinnamon, baking powder and salt and blend until smooth.
- Melt remaining butter in a cast iron skillet over medium heat. Add remaining sugar and cinnamon and stir to combine. Arrange peach slices in a single layer and pour in batter.
- Transfer skillet to the oven and bake for 15-20 minutes until pancake is golden and puffy. Remove from oven, cut into 4 slices and serve as desired.
Kerri says
This was so good! Never made a dutch baby before and it was so easy!
Brianna says
Kerry, I’m thrilled you liked it!
Lillie says
The name “Dutch Baby” always cracks me up, but these are delicious!
Brianna says
Strange name, tasty pancake!
Farrah says
I’ve been trying to make a Dutch baby for ages–this looks so good! I love peaches!
Liz says
What size of cast iron skillet did you use? My dutch baby stayed soggy and needed an extra 12 minutes to bake. The high water content of the peaches had a big impact I’m sure. Still tasted good though!
Brianna says
I used a 10 in cast iron skillet. I’m glad it still turned out good for you 🙂