The best brunch recipes are ones that are simple but full of flavor, and my Peach Dutch Baby Pancake fits the bill. Take an easy to make batter, pop it in the oven until its golden and puffy and fill it with a double dose of baked and fresh peaches and you’ve got a breakfast that’s worth waking up for. This Peach Dutch Baby Pancake is easy to make and sure to brighten any morning.
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When summer rolls around I load up on all the fresh peaches I can find. Aside from enjoying the singular perfection that is biting into a sweet, juicy peach at the peak of ripeness I love using peaches in everything from salads to cocktails (my Peach Aperol Spritz is refreshing and delicious) and of course desserts ( like my Peach Crisp with Pecan Streusel and Peach Claufoutis).
What is a Dutch Baby?
Contrary to it’s name a Dutch baby is actually a German baked pancake (also known as a skillet pancake or puffy pancake). A common theory is that the German pancake got its new name in the 1940’s from a Washington state diner that turned the word “duetsche” into “dutch” .The batter for a Dutch baby is light and eggy, similar to a popover or a Yorshire pudding. The result is a baked pancake that’s golden and puffy, perfect for adding your choice of fruit or toppings (my Strawberry Dutch Baby is a favorite!). For more delicious weekend breakfast recipes take a look at my, Blueberry Lemon Croissant French Toast Casserole, and Orange Ricotta Pancakes!
Ingredients
- Fresh Peaches
- Butter
- Large eggs
- Milk
- Brown sugar
- Vanilla extract
- All purpose flour
- Baking powder
- Cinnamon
- Kosher salt
Cooking Tips
- Ensure you have a hot skillet before adding the batter. This will give you a better chance at getting a beautiful, sky-high puffy pancake.
- It’s normal for the Dutch baby to slightly deflate after you remove it from the oven
- This oven baked pancake is best easten immediately
How to make a Peach Dutch Baby
This puffy pancake with peaches couldn’t be easier to make.Preheat oven to 400 degrees. Melt 2 tablespoons butter in a cast iron skillet over low heat heat. Add in 2/3s of the sliced peaches (about 2 cups) and transfer to the oven. Bake for 5 minutes to allow the skillet to get hot.
While the skillet is in the oven prepare the batter.Melt remaining.2 tablespoons butter in the microwave (about 15-20 seconds). Add melted butter, eggs, milk, vanilla, flour, brown sugar,cinnamon, baking powder and salt to a high speed blender.Blend for at least 30 seconds or until the batter is smooth. Alternatively if you don’t want to use a blender you can whisk all of the batter ingredients together in a large bowl.
Remove the skillet from the oven and pour in the batter. Immediately return the skillet to the oven and bake for 18-20 minutes or until the dutch baby is puffy and golden. Remove from the oven and top with the remaining fresh peach slices.This dutch baby is delicious as is or you could serve with a drizzle of maple syrup, a sprinkle of powdered sugar or a dollop of whipped cream.
If you like this Peach Dutch Baby be sure to take a look at some of my other recipes!
Apple Scones with Maple Cinnamon Glaze
If you make this Peach Dutch Baby please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. 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 Pancake
Equipment
- Blender
- cast iron skillet
Ingredients
- 3 large peaches, divided sliced
- 4 tbsp butter, divided
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tbsp brown sugar
- 1/2 tsp baking powder
- 1 tsp cinnamon, divided
- 1/4 tsp salt
Instructions
- Preheat oven to 400 degrees
- Melt 2 tablespoons butter in a cast iron skillet over low heat heat. Add in 2/3s of the sliced peaches (about 2 cups) and transfer to the oven. Bake for 5 minutes to allow the skillet to get hot.
- While the skillet is in the oven prepare the batter.Melt remaining.2 tablespoons butter in the microwave (about 15-20 seconds). Add melted butter, eggs, milk, vanilla, flour, brown sugar,cinnamon, baking powder and salt to a high speed blender.Blend for at least 30 seconds or until the batter is smooth.
- Remove the skillet from the oven and pour in the batter. Immediately return the skillet to the oven and bake for 18-20 minutes or until the dutch baby is puffy and golden. Remove from the oven and top with the remaining fresh peach slices, serve as desired.
Notes
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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 🙂
Amber says
Simple and delicious! Love the hint of cinnamon and of course the fresh peaches. We topped ours with powdered sugar, whipped cream, and extra peaches. Will definitely make again!
Brianna Simmons says
I’m so glad you liked this recipe! It’s definitely a summertime favorite in our house.