Fresh Peach Dutch Baby: In-season, perfect peaches cooked with a fluffy pancake in a cast iron skillet and served with a quick berry syrup. A perfect late summer breakfast! |

Fresh Peach Dutch Baby

This large Peach Dutch Baby pancake is made with loads of fresh peaches and cooked in a cast iron skillet. The perfect late summer breakfast!

I’ve tried to talk about Colorado peaches before and the entire state of Georgia sent me angry letters. But, they are SO sweet and wonderful and if you can get your hands on some Colorado Palisade peaches, I highly recommend them. Any fresh peaches you have though will be great, especially in August, for this Fresh Peach Dutch Baby!

Personally, I think Colorado peaches are better than Georgia peaches, but I’ve never eaten a Georgia peach in Georgia which I’m sure is best because you can have them at their ripest.

So maybe the best peach is a ripe peach and ripe peaches tend to not travel well!

If you can find some excellent peaches this time of year though, toss them in this baked pancake dutch baby recipe. Because everything is baked together, it’s actually fine to use peaches that are even a bit past their prime. They will be really sweet and bake up perfectly.

What is a Dutch Baby?

A dutch baby is an interesting thing because it looks very fancy and is sold as something fancy, but it’s actually less work than making a stack of smaller pancakes. 

A Dutch baby is just a large puffed pancake that is started in a blazing on pan in the oven so it rises quickly, puffs up, and gets a little crispy around the edges. It’s truly a thing of beauty and is served with syrup, powdered sugar, or whatever other pancake toppings you might like. 

If it’s not peach season, you can check out my three other varieties of Dutch Babies OR for something completely different check out my savory scallion cheddar Dutch baby

What pan works best for a dutch baby pancake?

The pan is really the most important part of a Dutch baby. You need something that you can get very hot in the oven and a pan that holds heat really well. 

For me, this means a cast iron pan. Are there other options? Probably, but I would stick with what works! If you have a cast iron pan, then please use it. 

If you don’t have one, then you could use a baking dish for this, but no guarantees that you’ll get the same puff in your pancake! 

How to pick perfect peaches

Picking great peaches is hard, but I find that this time of year you have good luck at farmer’s markets and roadside stands. Those peaches will have traveled less and you’ll be more likely to end up with really ripe and delicious peaches.

Fresh Peaches - Peach dutch baby.

If the grocery store is your only option, you can probably still find good peaches this time of year. Ripe peaches yield easily to pressure but aren’t completely mushy. Please don’t go pressing on every peach in the grocery story though. If you grab one and it’s close, then it’s yours! 

Making the Quick Berry Syrup

To be honest, I’m not sure you need anything on top of this dutch baby besides maybe some powdered sugar and a little syrup.

So, feel free to just skip this section, but if you want something extra, this berry syrup is pretty easy to cook up.

Just add some fresh berries like raspberries, blueberries, and blackberries , a knob of butter, and a little syrup to a pot. Cook these over low heat for a few minutes until the berries start to break down.

Finishing Berry Syrup
Don’t overcook it!

Don’t overcook them though! You can serve this syrup warm or make it in advance and serve it chilled.

Making the Peach Dutch Baby

Before you even start the batter, get the oven preheating at 425 degrees F. Preheat a 12-inch cast-iron skillet in the oven also.

The nice thing about making a peach dutch baby pancake is the batter is quick to whip up. You basically just add everything to a blender and pulse it until smooth! 

Batter - Fresh peach dutch baby
Batter time.

You really want to blend it well so some air gets into the batter. This will help it puff up while baking. You can add everything to the blender including the vanilla, eggs, melted butter, sugar, flour, and milk. Blend it like crazy to get a lot of air in the batter.

This was my finished batter!

Finished Dutch Baby Batter
Blender makes it easy!

If you want, of course you can just whisk everything together! 

Okay. Let’s talk peaches. Mine were definitely on the ripe side and bruised in places. But hey… they tasted wonderful so in the pan they go.

When your skillet and oven are hot, carefully remove the skillet and add a few tablespoons of butter and sugar to the skillet. Stir that together and add the peach slices!

Peaches first - Fresh peach dutch baby.
Hot pan!

Then pour in the blender batter!

It’ll sizzle like crazy.

Adding batter to cast iron skillet.

This whole dutch baby goes back in the oven and will need to bake for 20-22 minutes at 425 degrees F.

I tried to sneak a peek of this peach dutch baby baking.

In oven - Peach dutch baby

When it comes out of the oven, it’ll be puffed and beautiful with crispy edges.

I just love it.

Dust the whole peach dutch baby with powdered sugar, slice it up and serve it!

Sliced Fresh peach dutch baby.
Comes out clean.

Regardless of where you get your peaches, now’s the time to grab some and bake them up in a perfect dutch baby pancake!

Substitutions and other ideas

There are some easy substitution ideas here for your peach dutch baby!

  • If you can’t find great peaches, check for other stone fruits. Cherries would be an easy substitution and work great in a Dutch baby.
  • Instead of sugar, add some maple syrup straight to the batter for a more naturally sweetened pancake.
  • Top the Dutch baby with whipped cream and cinnamon for a peaches and cream-style Dutch baby!
Peach Dutch Baby with Berry Syrup

My Fresh Peach Dutch Baby Recipe

Fresh Peach Dutch Baby: In-season, perfect peaches cooked with a fluffy pancake in a cast iron skillet and served with a quick berry syrup. A perfect late summer breakfast! |

Fresh Peach Dutch Baby

Peach Dutch Baby pancake made with loads of fresh peaches and cooked in a cast-iron skillet. The perfect late summer breakfast!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 50 mins
Course Breakfast & Brunch, Main Dishes
Cuisine American
Servings 4 Servings


  • 4 tablespoons butter melted and divided
  • 4 large eggs
  • 3 tablespoons sugar divided
  • ¾ cup all-purpose flour
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 ripe peaches sliced
  • Powdered sugar for serving

Quick Berry Syrup:

  • 1 cup assorted berries
  • 2 tablespoons maple syrup
  • 1 tablespoon butter


  • Preheat oven to 425 °F. Preheat a 12-inch cast iron skillet in the oven so it gets nice and hot.
  • For batter, melt two tablespoons butter and add to a blender with eggs, 2 tablespoons sugar, milk, vanilla, and flour. Blend until smooth, about a minute.
  • Slice peaches into thin slices. When cast iron skillet is hot, remove it from oven (careful!) and add two tablespoons butter to the skillet along with a tablespoon of sugar. Stir to combine. Lay peaches out on the skillet in an even layer.
  • Pulse batter one more time to make sure it’s combined and immediately pour batter into hot skillet over peaches.
  • Bake dutch baby in oven for 20-22 minutes until edges are browned and cracking and center is puffed.
  • Remove pancake from oven and dust with powdered sugar. Serve while warm with berry syrup.
  • For berry syrup: Combine berries with syrup and butter in a small pot over low heat. Heat until butter is melted and berries just start to break down, just a few minutes. Then remove from heat. Spoon over dutch baby slices while serving.


Adapted from a Bon Appetit recipe.


Serving: 1sliceCalories: 425kcalCarbohydrates: 51gProtein: 10gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 207mgSodium: 349mgPotassium: 295mgFiber: 3gSugar: 29gVitamin A: 1012IUVitamin C: 4mgCalcium: 106mgIron: 2mg
Keyword dutch baby, Easy Breakfast, peach recipes

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14 Responses to “Fresh Peach Dutch Baby” Leave a comment

  1. Iam from Georgia and I prefer SC peaches to GA peaches. CO and TX peaches are excellent. Generally, I don’t buy CA peaches because they lack taste compared to others. But, like you say ripe peaches don’t travel well.

  2. Oh, this looks so good. The problem with peaches is they need to ripen on the tree. Then, from what I’ve heard, you have about four days to eat them. Unless you pick them yourself, or live very close to the source, you probably won’t be eating them in that tiny window of opportunity. Mostly we get peaches that have been picked green and hard, and they never ripen properly. I rarely buy them for that reason. Alas, so much of our produce is tasteless for reasons of convenience to the shippers and supermarkets. But if I come across a good source for ripe peaches, wow, this looks good.

    1. Hey Cindy, you could bake it in a baking dish, but it isn’t going to be the same. Cast iron skillets are pretty all purpose and one of the first pieces of equipment I encourage people to pick up. They work great for so many dishes, this one included. You can get a really good Lodge cast iron skillet for about $35. It’ll last decades if you treat it right. In my opinion one of the best kitchen investments you can make.
      But, that said, yes… you could bake this but you don’t be able to preheat the dish (unless you have a metal baking dish) so it won’t get as crispy or puffy.

      1. I use my glass pan and heat it up in oven 1st. I put butter and apples in to cook as soon as I turn on oven, then add batter when it comes up to 425. Never have had any issues with the Pyrex.

    2. You can use oven safe bakeware. Don’t use the stovetop, it will break glass or ceramic baking dishes. Preheat your oven, then melt butter in your baking pan in the oven. You want your pan to heat also so glass & ceramic pans work well as they hold heat. After butter has melted, remove from oven & swirl butter in the pan to coat the bottom and sides. Add sugar & peaches (this is optional, Dutch babies are delicious without adding fruit). Pour batter over the top & bake as directed.

      (Your ingredients should *not* fill up your baking dish as the pancake rises dramatically during baking. I find a glass pie pan works well. Some people also use a 9″x13″ baking pan.)

  3. Thanks Nick, a neighbor brought me one to borrow. Now must decide if it’s too hot to turn on the oven. They predict 100 degrees today.

  4. Thanks for the inspiration! I found you while searching peach breakfast recipes. I’ve seen Dutch Baby recipes for ages and never made one. What was I thinking, this is the best thing ever! Quick, easy, tasty and so adaptable. Thanks again!

  5. I haven’t had my cast iron skillet for very long and this was the first recipe I tried in the oven and the first recipe of yours! Wow, it turned out fine and was so delicious! Thank you so much for sharing this great recipe, I am look forward to trying more of them! My friends were just about drooling over the finished picture, Lol!

  6. I followed your directions (which were so very easy!) and it came out picture perfect on the first try! You are so right about the cast iron skillet, I can see why it’s the only way to go. What a quick and fancy breakfast for guests, very light and delicious, thanks!

  7. Living in the Grand Valley of Colorado I totally agree that Palisade peaches are the best, and I’ve had Georgia, South Carolina, and California peaches too. Of course here I can go pick them when they’re ripe on the tree.

    I haven’t tried the recipe yet, but tomorrow morning the last few peaches of this year may very well end up in a Dutch Baby.

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