Peach Dutch Baby Pancake
Tomas Kauer - News Writer and Moderator 
I made my first Dutch baby on a Sunday morning when I wanted something more dramatic than regular pancakes. Three eggs, flour, milk, salt, vanilla, and sugar blended smooth and poured into a screaming hot cast iron skillet with melted butter. Baked at 425 degrees F for 20 to 25 minutes until puffed up the sides of the pan and golden brown. Topped with peach slices cooked in brown sugar until caramelised.
A Dutch baby puffs in the oven like a giant popover, golden and crispy at the edges and custardy in the centre. It deflates within minutes of leaving the oven, so you eat it fast. The caramelised peaches are warm and sticky on top, and the brown sugar melts into a syrup that pools in the centre of the pancake.
Tips for Making Peach Dutch Baby Pancake
Preheat the skillet in the oven
Place a 10-inch cast iron skillet in the oven while it preheats to 425 degrees F. The pan must be very hot when the batter hits it. This is what causes the dramatic puff.
Add the butter to the hot skillet and swirl to coat. Pour the batter in immediately. The edges should sizzle.
Caramelise the peaches separately
Slice two peaches and cook with two tablespoons of brown sugar in a separate pan over medium heat until soft and sticky.
The peaches go on top after the Dutch baby comes out of the oven. Adding them during baking weighs down the batter and prevents puffing.
Peach Dutch Baby Pancake
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Total Time: 35 minutes -
Yield: 4 to 6 servings 1x
Print Recipe
Pin RecipeDescription
One large, light, airy Dutch baby pancake is easy to create on a warm summer morning, but still delicious with caramelized summer peaches.
Ingredients
- 3 Tbsp butter
- 3 large eggs, room temperature
- 2/3 cup all-purpose flour
- 2/3 cup whole milk, room temperature
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 Tbsp sugar
- 2 peaches, sliced
- 2 Tbsp brown sugar
Instructions
- Preheat oven to 425°F.
- Place a 10-inch cast-iron skillet in the oven to heat.
- In a blender, combine eggs, flour, milk, salt, vanilla, and sugar. Blend until smooth.
- Carefully remove the skillet from the oven and add butter, swirling to coat.
- Pour the batter into the skillet and return to the oven.
- Bake for 20-25 minutes until puffed and golden brown.
- While the pancake bakes, in a separate pan, cook peach slices with brown sugar until caramelized.
- Serve the Dutch baby pancake with caramelized peaches on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
Frequently Asked Questions
Why does it deflate?
The steam that puffs the batter escapes when it cools. This is normal. Eat it immediately for the best texture. The edges stay crispy even after deflating.
Can I use frozen peaches?
Yes. Thaw slightly before cooking with brown sugar. Frozen peaches release more liquid, so cook a bit longer to evaporate it.
Do I need a cast iron skillet?
A cast iron skillet retains heat best and creates the crispiest edges. An oven-safe non-stick pan works but the puff will not be as dramatic.
If You Liked This Recipe, You’ll Love These
- Buttermilk Peach Pancakes with Cornmeal
- Peaches and Cream Waffles
- A Bite of Britain: Pancake Day
- Southern Sweet Corn Pancakes
The post Peach Dutch Baby Pancake appeared first on Honest Cooking and Travel.
