Fresh Peach Dutch Baby

Serves 4.
Prep Time:
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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! |
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Helpful Equipment:

Blender Skillet

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

Adapted from a Bon Appetit recipe.


4 tablespoons butter, melted and divided
4 large eggs
3 tablespoons sugar, divided
3/4 cup all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1/4 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


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.

Nutrition Info