Dutch Baby with Caramelized Peaches

This Dutch Baby with Caramelized Peaches is a breakfast or dessert that’s just perfect for those gorgeous summer peaches!

Hello friends! I hope everyone’s week is going well. I think it’s safe to say the warm and toasty days of summer are here to stay! There’s no turning back now.

So this weekend instead of slaving over a hot griddle flipping, flipping, and flipping pancake after pancake I am bringin’ it with this incredibly impressive Dutch Baby with Caramelized Peaches! A Dutch baby, otherwise known as a German pancake, a Dutch puff or a Bismarck is a cross between a popover and a pancake. A Dutch baby is generally served for breakfast but can also be served for dessert. You can serve it up with powdered sugar, syrup, fresh squeezed lemon juice or fruit toppings.

It’s really quite simple to make, yet looks like WHOA! when it comes out of the oven. As it bakes it rises up the sides of the skillet and gets all puffy and crispy around the edges. It’s like a show goin’ on in the oven! I know they say a watched pot never boils but the first time I made a Dutch baby I just stood at the oven door and watched! So cool! It’s light, airy and eggy and I thought it would be just perfect to serve with some caramelized peaches, since peaches are everywhere right about now. Tis the season you know.

So put down that spatula and give that flipping arm a break and enjoy this sweet and tasty Dutch Baby with Caramelized Peaches and impress everyone at the breakfast table this weekend!

Dutch Baby with Caramelized Peaches

Author: Mary Ann Dwyer slightly adapted from Epicurious

Servings: 4 -6 servings

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Ingredients  

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• 3 Tbsp. butter
• 3 large eggs room temperature
• 2/3 cup all-purpose flour
• 2/3 cup whole milk room temperature
• 1/4 tsp. ground cinnamon
• 1/4 tsp. vanilla
• Confectioners sugar for dusting
• Caramelized Peaches:
• 6 ripe peaches peeled and cut into 2 inch slices (2 1/2 lbs.)
• 1/2 cup sugar
• 1/4 tsp. coarse salt
• 1/4 tsp. ground cinnamon
• 3 Tbsp.butter

Instructions 

• Preheat oven to 425 degrees.
• Place butter in a 10 inch cast iron skillet and place in oven to melt.
• Beat eggs with a hand-held electric mixer for 3-4 minutes until pale and frothy.
• Beat in flour, milk, cinnamon and vanilla until smooth. (about 1 minute)
• Pour batter into skillet and bake for 18-22 minutes until golden and puffy.
• While Dutch baby is baking, make caramelized peaches.
• In a medium bowl whisk together sugar, salt and cinnamon.
• Add sliced peaches and toss to coat.
• Heat a skillet over medium-high heat.
• Add peaches and cook, stirring occasionally for 5-7 minutes until soft, bubbly and the sugar caramelizes.
• Add butter and continue to cook for one minute.
• Pour over the Dutch baby and serve immediately. Dust with confectioners sugar if desired.

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