Peach Dutch Baby is a puffed-up skillet pancake baked in the oven with fresh peaches. Serve with a dollop of fresh whipped cream and sliced peaches to make an amazing weekend or holiday breakfast!
Every year, when peach season comes around, I always make a peach dutch baby pancake. I have been making them for several years now. This year, I have an abundance of peaches from my in-law’s peach tree! The tree hasn’t produced fruit in a couple of years, so I am was really excited to collect a large bag full of fresh, juicy peaches! Plus, it’s fun to handpick your own fruit.
What is a Dutch Baby Pancake?
A dutch baby pancake is a large puffed-up pancake baked in a cast-iron skillet in the oven. The batter is blended which creates air bubbles making the pancake puff up in a hot oven. Also known as a German Pancake or puffed pancake. The puffiness makes it similar to a popover or Yorkshire pudding.
Although it technically is considered a breakfast food, it could totally pass for a dessert. If you love peach desserts check out my Peaches and Cream Galette.
Ingredients
How to Make a Peach Dutch Baby Pancake?
- Blend flour, milk, eggs, 2 tablespoons of melted butter, 1 tablespoon sugar, vanilla extract, and salt. Blend on high until smooth (30 seconds-1 minute).
- Heat skillet on medium heat. Once hot add butter, cook and stir frequently until butter starts to brown (3-4 minutes). Stir in 2 tablespoons of sugar and then peaches.
- Pulse the blender a couple times to ensure adequate air bubbles in the batter. Pour batter over the hot pan. Transfer skillet to the preaheated oven using oven mitts.
- Bake 18-22 minutes or until golden and puffed.
Serve with fresh sliced peaches, powdered sugar, and whipped cream.
How to Make Fresh Whipped Cream
- In a stand mixer, pour in heavy cream, sugar, and vanilla. Using the whisk attachment, beat on medium-high speed until it mixture firms and stiff peaks form (approximately 90 seconds).
- Spoon on top of the Dutch baby.
Common Questions About Dutch Baby Pancakes:
Why is it Called a Dutch Baby?
Dutch babies were allegedly introduced in the 1900s at Manca’s Cafe in Seattle Washington. A German pancake said to be named by the owner’s daughter who may have mixed up Deutch with Dutch. The cafe claimed the trademark for Dutch babies in 1942.
Other Methods of Mixing Dutch Baby Batter
My favorite method of mixing the batter is using the blender. It ensures air bubbles get into the batter to make the pancake puff up perfectly. But if you don’t have a blender, here are some other methods:
- Food processor
- Hand or stand mixer using the whisk attachment
- By hand with a whisk
Can I use Peeled Peaches?
If you don’t like the texture of the skin on the peaches, feel free to use peeled peaches. Check out my post, How to Peel a Peach Easily to learn how.
Why did my Dutch baby Deflate?
Right out of the oven your pancake will be super puffy then minutes later will deflate. This is totally normal so don’t worry. Be sure not to open the oven during the first 15 minutes of baking though or your pancake will deflate prematurely.
Can I Make a Dutch baby Without a Cast Iron Skillet?
I love my cast iron skillet and would totally recommend getting one if you don’t have one. However, if you don’t have one and want to make this recipe, you can use an oven-safe pan.
Storage
Store leftover dutch baby and whipped cream separately in an airtight container in the refrigerator for up to 4 days.
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More Breakfast and Brunch Recipes
Peach Dutch Baby
Equipment
- 10 inch cast iron skillet
- blender
- stand or hand mixer
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 3 eggs
- 4 tbsp butter divided, (2 tbsp melted)
- 3 tbsp sugar divided
- 1 tsp vanilla extract
- ¼ tsp salt
- 2-3 ripe fresh peaches thin sliced
Whipped Cream
- ½ cup heavy whipping cream cold
- 1½ tbsp sugar
- ½ tsp vanilla extract
Optional Toppings
- 1 peach thinly sliced, powdered sugar
Instructions
- Preheat oven to 425°F.
- To a blender, add flour, milk, eggs, 2 tablespoons of melted butter, 1 tablespoon sugar, vanilla extract, and salt. Blend on high until smooth (30 seconds-1 minute).
- Heat skillet on medium heat. Once hot add the butter, cook and stir frequently until butter starts to brown (3-4 minutes). Stir in 2 tablespoons of sugar and then peaches. Pulse the blender a couple times to ensure adequate air bubbles in the batter. Pour batter over the hot pan. Transfer skillet to the preaheated oven using oven mits.
- Bake 18-22 minutes or until golden and puffed. (Do not open the oven during the first 15 minutes of cooking or the pancake will deflate).
Whipped Cream
- While the pancake is in the oven prepare the whipped cream.In a stand mixer, pour in heavy cream, sugar, and vanilla. Using the whisk, beat on medium-high speed until the mixture firms and stiff peaks form (approximately 90 seconds).
- Top dutch baby with powdered sugar, fresh peaches, and whipped cream.
Made exactly according to recipe, except added a little cinnamon and nutmeg to the sugar for the fruit, and added about a cup of fresh blueberries with the peaches. Delicious!!
Those sound like great additions to the recipe. Thanks for your review Susan!