Fresh Peach Dutch BabyJump to Recipe
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 peaches, I highly recommend them. Any fresh peaches you have though will be great 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 situation. 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.
- This recipe was updated on August 8th, 2019 to improve directions and add new photos.
Peach Dutch Baby pancake made with loads of fresh peaches and cooked in a cast-iron skillet. The perfect late summer breakfast!
Quick Berry Syrup:
1) Preheat oven to 425 degrees F. Preheat a 12-inch cast iron skillet in the oven so it gets nice and hot.
2) 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.
3) 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.
4) Pulse batter one more time to make sure it’s combined and immediately pour batter into hot skillet over peaches.
5) Bake dutch baby in oven for 20-22 minutes until edges are browned and cracking and center is puffed.
6) 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.
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, 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.
Don’t overcook them though!
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 dutch baby (baked pancake) is the batter is quick to whip up. You basically just add everything to a blender and pulse it until smooth!
You really want to blend it well so some air gets into the batter. This will help it puff up while baking.
This was my finished batter!
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!
Then pour in the blender batter!
It’ll sizzle like crazy.
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.
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!
Regardless of where you get your peaches, now’s the time to grab some and bake them up in a perfect dutch baby pancake!