Peach Dutch Baby: A Perfect Summery Skillet Pancake
A one-pan brunch treat with caramelized fruit and a cloud-like rise for summer guests.
Peach Dutch Baby: The Skillet Pancake That Celebrates Summer
When summer delivers its bounty of fragrant, juicy peaches, few recipes showcase their flavor like the Peach Dutch Baby. This oven-baked puffy pancake is a brunch centerpiece, featuring soft caramelized peaches sealed within a golden, cloud-like batter. Straightforward to prepare, it transforms simple pantry staples into a memorable dish suited for breakfast, brunch, or dessert.
What is a Dutch Baby?
A Dutch Baby is an eggy, light, and airy skillet pancake, often compared to a hybrid of a classic pancake, a popover, and a crepe. Baked in a hot cast iron skillet, it puffs dramatically in the oven and then deflates slightly when served. The addition of fresh fruit—especially peaches—adds flavor and a beautiful presentation that is perfect for entertaining or weekend mornings.
Why Peach Dutch Baby?
- Seasonal flavor: Fresh peaches deliver a delicate sweetness and juicy texture.
- Visual appeal: The puffy, golden edges and peachy center make for a showstopping dish.
- Easy preparation: One bowl (or blender), one skillet—minimal cleanup.
- Versatility: Perfect for breakfast, brunch, dinner, or dessert.
Ingredients Needed
| Ingredient | Amount | Notes |
|---|---|---|
| Large peaches | 2–3 | Fresh, peeled and sliced |
| Butter | 4 tbsp (divided) | For skillet and batter |
| Eggs | 4 large | Room temperature preferred |
| Milk | 1 cup | Whole or 2% for richness |
| Vanilla extract | 1 tsp | For flavor |
| All purpose flour | 1 cup | Provides structure |
| Brown sugar | 1 tbsp | To sweeten batter |
| Baking powder | 1/2 tsp | Lift and puffiness |
| Cinnamon | 1 tsp (divided) | Warmth and depth |
| Kosher salt | 1/4 tsp | Balances flavors |
| Optional toppings | – | Powdered sugar, maple syrup, whipped cream |
Essential Equipment
- Cast iron skillet (10–12 inch): Ensures high heat for puffiness
- Blender or mixing bowl/whisk: For a lump-free batter
- Oven mitts
Step-by-Step Instructions
- Prepare the Skillet and Peaches:
Preheat your oven to 400°F (204°C). Melt 2 tablespoons of butter in your cast iron skillet over low heat. Add two-thirds of the sliced peaches (about 2 cups) and gently cook for a couple of minutes until the peaches begin to soften and release their juices.
Transfer the skillet with peaches into the oven and bake for 5 minutes to get the pan hot and start caramelizing the fruit. - Make the Batter:
Melt the remaining 2 tablespoons of butter and add it to a blender with eggs, milk, vanilla, flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Blend until smooth—usually 30 seconds is enough. (Alternatively, whisk thoroughly in a bowl.) - Bake:
Remove the skillet from the oven (be careful, it’s hot!). Pour in the prepared batter over the peaches. Return the skillet immediately to the oven.
Bake for 18–20 minutes, or until the pancake has puffed up and is golden brown around the edges. - Top and Serve:
Remove from oven. Arrange the remaining fresh peach slices over the Dutch baby. Dust with powdered sugar, drizzle with maple syrup, or add a dollop of whipped cream for extra indulgence. Enjoy immediately—Dutch Babies are best served hot out of the oven!
Tips for Success
- Hot skillet is key: Preheating both skillet and oven ensures dramatic puffiness.
- Don’t open the oven too soon: For the first 15 minutes, keep the oven shut to avoid a collapsed pancake.
- Use ripe peaches: Fragrant, just-soft peaches offer the best flavor.
- Blend batter thoroughly: A smooth, well-aerated batter helps produce a custardy texture.
Variations and Serving Suggestions
- With cinnamon sugar: Mix cinnamon with granulated sugar and sprinkle on top as soon as it’s out of the oven.
- With browned butter: Take flavor up a notch by browning the butter before adding peaches to the pan.
- Other fruits: Substitute nectarines, apples, or berries for the peaches when they are in season.
- Savory twist: Omit the sugar and fruit, add herbs or cheese to the batter, and top with smoked salmon or sautéed greens.
- Perfect pairings: Serve alongside crispy bacon, breakfast sausage, or a fresh fruit salad for a complete brunch spread.
Nutrition Facts (Estimated per Serving)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| approx. 300–410 | 14g | 45g | 10g |
*Values are estimated and will vary with toppings and serving size.
Peach Dutch Baby FAQs
Q: Can I use canned or frozen peaches?
A: Fresh peaches provide the brightest flavor and best texture, but drained canned peaches or well-thawed frozen slices can work if fresh are unavailable.
What others are reading
Q: Does the Dutch baby need baking powder?
A: A small amount of baking powder helps boost the puff, though some classic recipes rely solely on eggs for leavening.
Q: Can I make this without a cast iron skillet?
A: Yes, an oven-safe skillet or baking dish will work, though a cast iron ensures maximum rise and crisp edges.
Q: Why does my Dutch baby deflate?
A: It is normal for Dutch babies to deflate somewhat after leaving the oven, but excessive deflation can result from under-blending the batter or opening the oven door early.
Q: How do I store leftovers?
A: Leftovers can be wrapped and refrigerated for one day. Reheat in a warm oven for best texture; freezing is not recommended due to the eggy, custardy nature.
Expert Tips for Entertaining
- Make batter ahead and refrigerate for up to 8 hours; blend or whisk briefly before baking.
- Double the recipe and use a larger pan for feeding a crowd.
- Offer a range of toppings—fresh berries, nuts, whipped cream, yogurt—for a customizable brunch bar.
Troubleshooting Your Dutch Baby
- Not puffing? Make sure skillet and oven are hot, batter is well-blended, and eggs are fresh.
- Too custardy? Egg size or under-baking can cause a denser center; add a couple minutes extra bake time or ensure measurements are precise.
- Batter sticks? Generously butter the skillet and avoid pan spray, which can sometimes affect rise.
Perfect for Any Occasion
- Summer weekends—showcase ripe local peaches
- Holiday brunch—add seasonal fruits and modern toppings
- Breakfast-for-dinner—serve with savory sides
- Special gatherings—impress guests with dramatic oven presentation
Frequently Asked Questions (FAQs)
Q: Can I swap in different fruits for peaches?
A: Absolutely! Try nectarines, plums, apples, pears, or mixed berries. Adjust sugar slightly to taste.
Q: Is a Peach Dutch Baby gluten-free?
A: Not traditionally, but simply swap in a gluten-free all-purpose flour blend for similar results.
Q: Can this be made dairy-free?
A: Yes—use plant-based milk (like almond or oat milk) and a dairy-free butter substitute.
Recipe Card: Quick Reference
| Step | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 18–20 minutes |
| Total Time | 30 minutes |
| Yield | Serves 4–6 |
Related Recipes & Peach Pairings
- Apple Scones with Maple Cinnamon Glaze
- Classic Dutch Baby (no fruit)
- Berry Skillet Pancake
- Peach Cobbler
Save or Share This Recipe
Love this Peach Dutch Baby? Save it for later, share on social media, or make it with friends and family. Don’t forget to tag your creations with #PeachDutchBaby for a chance to be featured!
References
- https://casualfoodist.com/peach-dutch-baby/
- https://www.halfbakedharvest.com/cinnamon-peach-dutch-baby/
- https://zoebakes.com/2019/07/28/peach-dutch-baby/
- https://www.thepioneerwoman.com/food-cooking/recipes/a89718/peach-dutch-baby/
- https://www.youtube.com/watch?v=79BVSpu-yXU
- https://www.thepioneerwoman.com/food-cooking/recipes/g65626054/best-peach-desserts/
- https://tree-ripe.com/recipes/peach-dutch-baby/
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