Dutch Baby with Peaches

There’s just something magical about pancakes. From fluffy stacks to savory crepes, they’re a comfort food that never fails to bring people together.

But if you’ve never tried a Dutch Baby, also known as a German pancake, you’re in for a real treat. Unlike traditional pancakes, this one is baked in the oven, which means you get a light, puffy, golden creation that looks as beautiful as it tastes.

One of the reasons I love making a Dutch Baby is how effortless it is. The batter comes together in minutes—just eggs, milk, flour, and a little sugar—then it bakes while you sip your coffee. No flipping at the stove, no standing over a skillet.

That makes it perfect for busy mornings when you still want something a little special. It’s also a fantastic “wow” dish to bring out on weekends, when you want breakfast to feel like a celebration.

And let’s talk about the peaches. Sautéed gently in butter and a touch of brown sugar, they become sweet, golden, and slightly caramelized. You can totally use apples as well, or any other fruit.

Spoon them over the warm pancake, dust with powdered sugar, along with homemade whipped cream, and you have a dish that feels like it belongs on a café menu.

What I love most is how versatile it is. This Dutch Baby with Peaches can be a cozy weekday treat. Or the centerpiece of a Mother’s Day breakfast, an anniversary brunch, or even a surprise breakfast-in-bed. It’s indulgent without being fussy, and it makes everyone feel spoiled.

Cook it for yourself, share it with your family, or serve it to friends, you’ll impress every time. Try it once, and I’m sure you’ll add it to your list of go-to favorites.

If you make Dutch Baby with Peaches, I’d love to see it!
📌 Pin this recipe to save it for later and share it with friends who love Thai food.

Don’t forget to tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking so I can check out your delicious creations. 💕

Recipes you might like:

GLUTEN FREE MINI BANANA PANCAKES

Continue to Content

Yield: SERVES 3

Dutch Baby with Peaches

Print

There’s just something magical about pancakes. From fluffy stacks to savory crepes, they’re a comfort food that never fails to bring people together. But if you’ve never tried a Dutch Baby, also known as a German pancake, you’re in for a real treat. Unlike traditional pancakes, this one is baked in the oven, which means you get a light, puffy, golden creation that looks as beautiful as it tastes.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Wait Time 10 minutes

Total Time 35 minutes

Ingredients

Dutch Baby Base (10-inch skillet)

• 3 large eggs (room temp) → 150 g (about 50 g each without shell)
• ½ cup all-purpose flour → 65 g
• ½ cup whole milk (room temp) → 120 g
• 2 Tbsp unsalted butter → 28 g
• 1 Tbsp sugar (optional) → 12 g
• 1 tsp vanilla extract → 5 g (about 5 mL)
• ¼ tsp salt → 1.5 g

Caramelized Peach Topping

• 2 to 3 ripe peaches, sliced (skin on or off, your choice)
• 2 Tbsp unsalted butter
• 2 Tbsp brown sugar (or regular, maybe honey/maple syrup)
• ½ tsp cinnamon (optional)
• 1 splash vanilla extract or bourbon (optional, for depth)
• Pinch of salt

Instructions

1. Preheat oven & skillet: Place your 10-inch cast-iron skillet (or heavy oven-safe pan) in the oven.
2. Preheat oven to 425°F (220°C). Let the pan heat for at least 10–15 minutes so it’s piping hot.
3. Make the batter: In a blender (or whisk very well by hand), combine eggs, milk, sugar, vanilla, and salt. Blend until very frothy. Add flour and blend again until smooth (about 20 seconds). Let the batter rest for 10 minutes to relax the gluten and hydrate the flour.
4. Butter & pour: Carefully remove the hot skillet from the oven. Add butter and swirl until melted and sizzling. Immediately pour the batter into the pan and return it to the oven quickly.
5. Bake: Bake for 18–22 minutes until edges are puffed, golden brown, and the center is set. Do not open the oven door in the first 15 minutes, steam is what makes it rise.
6. Serve right away: Remove Dutch baby from oven, edges puffed and golden. Dust with powdered sugar, drizzle with syrup, if desired, to keep it classic. Or spoon warm peaches and syrup right into the center. Dust with more powdered sugar, and if you like, add a dollop of whipped cream, mascarpone, or Greek yogurt.

Peaches:

1. In a skillet, melt butter over medium heat.
2. Add peach slices, sugar, cinnamon, and a pinch of salt.
3. Sauté until peaches soften slightly and the sugar caramelizes into a glossy syrup (about 5 minutes).
4. Add a splash of vanilla or bourbon at the end and stir.
   

Notes

• Room temp ingredients: If your eggs or milk are cold, place eggs in warm water for 5 minutes and warm milk slightly in the microwave.
• Hot skillet: The pan should be screaming hot. If the butter doesn’t sizzle instantly, the skillet isn’t ready.
• Don’t overmix: Blend until smooth, but don’t over-blend once flour is in, or it can get tough.
• Use whole milk: The fat helps with puff and flavor. or any other milk with a good fat content.
• Serve immediately: Dutch babies start to deflate within minutes out of the oven. They are still great when cold, but it taste so much better when it is still slightly warm.
• Serving ideas:
  Sweet → Lemon juice + powdered sugar, fresh berries, Nutella, or cinnamon sugar.
  Savory → Top with cheese, sautéed mushrooms, or smoked salmon + dill.
  

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 582Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 602mgSodium: 473mgCarbohydrates: 49gFiber: 3gSugar: 29gProtein: 24g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest