Peach Dutch Baby Pancake
This Peach Dutch Baby, or oven baked skillet pancake, is easy to make and perfect for a weekend breakfast or brunch. Make this recipe for an easy peach puffy pancake for a quick and delicious breakfast.
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
It's normal for this baked skillet pancake to deflate slightly one removed from the oven.
Serve with powdered sugar, whipped cream, maple syrup or your favorite pancake topping.
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