Breakfast Feature Jems

Peach Dutch Baby

Summer is winding down and I am trying to indulge in all of the summer fruits that I can before they are out of season.  It’s been quite a while since I made a dutch baby so I decided it was time to share another  recipe for one on the site.  The first time I made one, it was chocolate with raspberries. With peaches in season I decided to do a traditional dutch baby and add a peach topping.  This recipe is perfect for breakfast or brunch when you are in the mood to make a one pan meal.

Enjoy the last few weeks of summer and remember to eat as many peaches as you can!


Peach Dutch Baby adapted from NYT Cooking


Dutch Baby


1/2 cup all purpose flour


3 eggs


1 tablespoon sugar


1/2 cup milk


1/8 teaspoon nutmeg


1/8 teaspoon cinnamon


1/2 teaspoon vanilla extract


4 tablespoons butter


Peach Topping


1 cup sliced fresh peaches


1 tablespoon butter


1/3 cup light  brown sugar


1/2 cup heavy whipping cream




Pre-heat your oven to 425 degrees


In a blender, add the flour, eggs, sugar, milk, nutmeg, cinnamon and vanilla.  Mix until well blended.


In a cast iron or heavy oven proof skillet add the butter and place in the oven until the butter is melted. Once the butter is melted add the flour mixture to the pan and bake for 20 minutes or until the pancake is golden brown and puffy. Once the twenty minutes are done, turn the oven down to 300 and cook for another 5 minutes.


While the dutch baby is baking, prepare the peach topping.  Add the butter and brown sugar to a pan and melt on medium heat Once the sugar mixture is melted, add the whipping cream then add the peaches. Simmer on medium heat until a sauce forms, then turn on low heat until ready to top the dutch baby.


Removing the dutch baby from the oven then top with ehe peach topping. Dust with powdered sugar if you’d like. Serve as soon as you top with the peaches. Enjoy!

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