A Dutch baby recipe with peaches is just what you need for a lazy breakfast or quick dinner. Sweet peaches caramelized in a delicious pancake that everyone can eat at the same time.
Grab your iron skillet or an oven proof pan, and create a mouth watering breakfast or dinner in no time!
All summer long, I have access to delicious fresh peaches of all varieties grown just a few miles from Greensboro. It also means that sometimes my eyes are bigger than my stomach and I have to find something to do with extra peaches.
I love breakfast for dinner so why not make peach pancakes. While you could just make pancakes and add peaches to them, if you want something really special, try this Dutch Baby recipe with peaches. You start by caramelizing the peaches in the oven and then add the pancake batter on top.
Baking them into a Dutch baby pancake is a great way to incorporate peaches when they’re at their prime. Cooking the peaches in butter and brown sugar brings out their flavor.
Why you’ll love it
- You can change up everyday pancakes with extra seasonal fruit.
- Pancakes are good for breakfast, brunch and dinner.
- You can serve everyone at the same time, no standing over the stove waiting for each pancake to cook.
In the grocery and at the farmer’s market I always end up with peaches that are not quite ripe. Peaches are one of those fruits that will continue to ripen off the tree if you just let them sit on the counter for a few days.
But if you’re like me, I’m impatient and want to bite into them right away. What I’ve found to work the best is to put the peaches in a brown bag with a ripe banana. Even if I’m not in a hurry, I’ll put my ripe bananas next to the peaches to help them ripen over a couple of days. Once your peaches are ripe, if you can’t use them right away, store them in the refrigerator. The cold air will stop the ripening process.
What is a Dutch Baby
A Dutch Baby pancake is a German pancake that’s baked in an iron skillet. You’ll mostly see them made with apples, like my Baked Apple Pancake. You add pancake mixture to a very hot skillet and bake the pancake which is like a sweetened Yorkshire Pudding.
My version is a bit more custardy then Yorkshire Pudding. What is so appealing about a Dutch Baby or baked pancake is that you can serve everyone at the same time. No more standing over the stove waiting to flip pancakes. I’m hopelessly bad at making traditional pancakes but a baked pancake turns out perfect every time.
What you’ll need
- Peaches – you’ll want fresh, ripe peaches that you can easily peel and dice. You don’t want large chunks of peaches, you want the pieces evenly cut. You can use frozen peaches, just let them thaw before baking.
- Brown sugar – using a dark brown sugar will help the peaches caramelize beautifully and bring out the natural sweetness of the peaches. You can also use light brown sugar.
- Nutmeg – nutmeg is a ground spice and a key ingredient in baking. It has a warm, slightly sweet taste when used in recipes. Grind it right before using if possible it has so much more flavor.
- Whole milk – the creaminess that whole milk offers makes using it in baked goods a good call.
Step by Step directions for a Dutch baby pancake
Start by caramelizing the peaches. To do this, you’ll brown butter in an iron skillet in the oven. To that delicious brown butter, add some brown sugar.
Spread cut up peaches on top and sprinkle with some sugar and cinnamon and let this cook together until the peaches are nice and soft.
While your peaches are caramelizing, you make a pancake type batter with lots of eggs and let it sit for 5 minutes before pouring it over your hot peaches. Then just bake.
The pancake will puff up and then fall once it cools, but it looks pretty impressive when you take it out of the oven.
Pro Tip: This pancake is sweet from the peaches themselves and just a little added sugar so it doesn’t need anything added to it. You can sprinkle some powdered sugar on top to make it look pretty but we didn’t think it needed anything else.
This is perfect for a brunch or weekend breakfast, but since it’s so quick and easy, try making it for dinner. It takes about 20 minutes to put together and then 20 minutes to bake. If you’re all out of peaches, try a Baked Apple Pancake instead, equally delicious.
FAQs and tips
A Dutch baby and a German pancake are essentially the same thing. However, the dish is known to have originated in the Netherlands, not Germany. A restauranteur in the United States then created the Dutch Baby, taking the name and changing it to Dutch from Deutsch.
A Dutch baby is known for being custard like rather than fluffy and thick like traditional American pancakes.
A Dutch baby should be enjoyed as soon as it comes out of the oven because the puffy state is short lived. It will soon deflate and be a thin pancake.
Enjoy watching the Dutch baby come out of the oven before it deflates. Then it needs to be eaten or it will get cold quickly. It’s not bad at room temperature, but best hot, right out of the oven. Give everyone notice so they can get their coffee or tea ready.
If you have peaches left over and need some ideas, try out some of our favorites:
- Peach Streusel Coffee Cake
- Peach and Blueberry Cake
- Peach Dumplings
- Peach and Pecan Sandy Crumble
- Pork Chops with Peaches
- Bacon Jam Recipe with Peaches
- Grilled Peaches with Mascarpone Cream
More breakfast for dinner, “brinner” ideas
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Dutch Baby Recipe
- 2-3 cup Peaches peeled and diced
- 4 tablespoons butter
- ¼ cup Brown sugar
- 2 tablespoons sugar divided
- 1 teaspoon cinnamon
- ¾ cup flour
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup whole milk
- 1 teaspoon vanilla
- 5 eggs
- Preheat oven to 400º.
- Cut butter into chunks and place in iron skillet or oven proof skillet. Place in preheated oven and let melt for about 3 minutes, until melted and starting to brown. Remove skillet and add brown sugar to bottom of skillet. Place diced peaches on top in an even layer and sprinkle cinnamon and 1 tablespoon of sugar over the top.
- Bake for about 10 minutes until peaches are soft, stirring half way through. It will puff up and then fall once removed from the oven.
- While the peaches are baking, whisk together flour, 1 tablespoon sugar, salt and nutmeg in a large bowl. Gradually add milk whisking until there are no lumps. Beat in the vanilla nd eggs with a hand mixer, beating until foamy, about 2 minutes.. Let the batter rest for 5 minutes.
- Remove the skillet from the oven and immediately pour batter over the peaches. Bake for 20 minutes until lightly browned and the center is set.
Barbara’s Tips + Notes
- You can substitute frozen peaches for fresh, just let them thaw first.
- These are best sprinkled with powdered sugar or nothing at all, save syrup for traditional pancakes.
- If you don’t have an iron skillet you can use any oven proof skillet, the cooking time might be a little longer as cast iron cooks fast.
- Try to serve this as soon as it comes out of the oven, it will start out puffed and fall fairly quickly.