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Peach Dutch Baby in a cast iron skillet, topped with whipped cream, powdered sugar and cherries
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Peach Dutch Baby

A Dutch Baby is the perfect breakfast. This puffy pancake is filled with caramelized peaches and topped with fresh peaches and cream.
Course: Breakfast, Desserts
Cuisine: Breakfast, Desserts
Author: Jessica and Stephen Rose from The Peach Truck Cookbook

Equipment

Ingredients

  • 5 tbsp unsalted butter
  • 1 cup chopped peaches (about 1 medium) skin on
  • 4 tbsp (1/4 cup) brown sugar They actually call for granulated sugar, but I love the rich flavor of brown sugar with the peach juice
  • 4 large eggs
  • 3 tbsp sugar
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 tsp kosher salt

To Serve

  • powdered sugar for dusting the top
  • 2 peaches skins on and sliced
  • 1 cup blackberries I added this and it's 100% optional
  • handful of cherries I added this and it's 100% optional
  • 1 cup whipped cream I added this and it's 100% optional

Instructions

  • Melt 1 tablespoon butter in a skillet. Add the peaches and brown sugar. Cook over low heat until the peaches release their juices and the sugar melts. Strain the peaches from the syrup formed (keep the peach syrup to pour over the baked Peach Dutch Baby!)
  • Preheat oven to 425°F.
  • Mix the eggs, sugar, milk, flour and salt together in a blender (or in a bowl with a whisk). It will make a thin batter.
  • Put the cast iron skillet in the oven (make sure it is clean first, if you used it to cook the peaches). Once it is hot, add the remaining 4 tablespoons butter. Once the butter melts, remove the pan from the oven, add the batter, then spoon the peaches over the batter and return the skillet to the oven. Bake for about 25-30 minutes or until golden brown and very puffy. 
  • Remove from the oven, add the peaches, berries and whipped cream, then drizzle the peach syrup over the top. Serve with more cream and peach syrup!