Peach-Topped Dutch Baby

Peach Dutch Baby [close]

A baked pancake topped with sautéed peaches. Adapted from Good Eats’ Dutch Baby Recipe.



Sautéed Peaches

  • 1 tbsp butter
  • 3 firm peaches, pitted and thinly sliced
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon

Dutch Baby

  • 3 tbsp butter, melted and divided
  • 1/2 cup all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 cup whole milk, room temperature
  • 2 large eggs, room temperature


Sautéed Peaches

  1. Heat butter in a large skillet over medium heat. Add peaches, brown sugar, and butter. Cook, stirring frequently, until peaches are softened but not mushy, 7–10 minutes. Remove from heat.

Dutch Baby

  1. Position rack in center of oven and preheat to 375°F.
  2. Coat a 10-inch cast iron skillet with 2 tablespoons of melted butter. Place in oven and wait 10 minutes before assembling remaining ingredients.
  3. After 10 minutes have passed, combine flour, sugar, salt, milk, eggs, and remaining melted butter in food processor or blender. Process for 30 seconds.
  4. Pour batter into preheated cast iron skillet. Bake for 15–30 minutes or until pancake is browned and puffed up. Oven temperatures vary, so it’s important to keep an eye on your Dutch baby to make sure it doesn’t burn!
  5. Divide onto plates and top with sauteed peaches