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This Peach Dutch Baby is a single serving baked pancake made with one fresh peach and a simple batter. It puffs up in the oven with crisp edges and a soft, tender center, letting the natural sweetness of the peach shine through.
Featured Comment
“Just made this. Loved it!!…”
– Cindy
Why You’ll Love This Recipe
- Perfectly Portioned: Made just for one—no leftovers or extra batter.
- Quick to Make: Minimal prep and ready in about 20 minutes.
- Light & Puffy: Crisp edges with a soft, custard-like center.
- Peach-Filled Flavor: One ripe peach adds natural sweetness.
- Easy to Customize: Top with syrup, whipped cream, nuts, or chocolate.
What makes this Peach Dutch Baby one of my favorites is how it transforms a few basic ingredients into something that looks and tastes impressive. As it bakes, the batter rises around the edges, creating a golden, puffy pancake with tender slices of peach tucked inside.
I love how the fruit softens and sweetens in the oven—no need to overload it with sugar. It’s a recipe I come back to often when I want something fresh, warm, and a little unexpected.
Got one peach to use up? This Peach Dutch Baby is just the beginning! Try more recipes made with one peach, like our single serving Peach Cobbler, small Peach Crisp, and our small batch Peach Scones.
Ingredients
If you have any ingredients leftover from this small Peach Dutch Baby recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: Any milk works—dairy or non-dairy like almond or oat milk.
- Flour: Use all-purpose flour or a 1:1 gluten-free alternative.
- Peach: Use 1 peach (peeled or unpeeled), or substitute with thawed frozen peaches, canned peaches, or even berries or apples.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
These easy variations start with the same base Dutch Baby batter—just switch up the mix-ins or toppings:
- Apple Dutch Baby: Replace the peach with 1 thinly sliced apple (peeled or unpeeled). Add a pinch of cinnamon or nutmeg for extra flavor.
- Blueberry Dutch Baby: Fold 1/4 cup of fresh blueberries into the batter. They add sweetness, color, and a pop of texture.
- Ham and Cheese Dutch Baby: For a savory version, leave out the sugar and stir in a little stone-ground mustard, chopped ham, and shredded Gruyere.
How To Make A Peach Dutch Baby
These photos and instructions are here to help you visualize how to make a small Dutch Baby with one peach. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C).
- Place butter in a 6.5-inch cast iron skillet or similarly sized oven-safe dish. Put the skillet in the oven to melt the butter while it preheats.
- Note: A larger pan will make the pancake too thin. Stick to a small skillet or baking dish for best results.
- Make the batter: In a medium bowl, whisk together the egg, milk, vanilla, and sugar. Add flour and salt, then whisk until smooth.
- Remove skillet from the oven: Using oven mitts, carefully take the skillet out. Swirl the melted butter to coat the bottom and sides.
- Add fruit and batter: Scatter chopped peaches over the butter, then pour the batter evenly over the top.
- Bake: Return the skillet to the oven and bake for about 20 minutes, until the pancake is puffed and golden around the edges.
- Cool slightly: Remove from the oven and use a spatula to transfer the Dutch Baby to a plate or cooling rack. Let it rest for 5 minutes.
- Note: As it cools, the puff will deflate, leaving a tender, crepe-like center with crisp, buttery edges.
Expert Tips
- Whisk Until Smooth: Use a hand whisk or electric mixer to remove lumps from the batter.
- Preheat the Skillet: A hot skillet helps the Dutch Baby puff up properly.
- Use the Right Pan: Stick to a 6.5-inch skillet or 5×5-inch baking dish for best results. A larger pan will make the pancake too thin.
- Oven-Safe Cookware: Make sure your skillet or baking dish is safe at 400°F.
Serving Suggestions
- Serve hot from the oven with a sprinkle of powdered sugar and a squeeze of lemon.
- Add your favorite toppings:
- For a dessert-style version, try homemade cherry pie filling or a creamy vanilla ice cream.
Frequently Asked Questions
A Dutch Baby is an oven-baked pancake made with a thin batter that puffs up as it bakes. Despite the name, it’s German in origin and has a texture similar to a popover or crepe.
Yes! You can use any small oven-safe dish, such as a 5×5-inch baking dish. Just make sure it can handle high oven temperatures.
A cold skillet, too much fruit, or an under-whisked batter can prevent it from puffing. Make sure your skillet is preheated and your batter is smooth.
This recipe is designed for one, but you can double it and bake in 9-inch cast iron skillet.
More Single Serving Breakfast Recipes
Looking for more single serving breakfast ideas? These easy, flavorful recipes are perfectly portioned for one:
- Pancake Recipes: Choose from a short stack of single serving pancakes, small batch buttermilk pancakes, sheet pan pancakes, or one-banana banana pancakes.
- Small Batch Scones: Flaky and buttery—try our strawberry-white chocolate scones, lemon poppyseed scones, or English cream scones.
- Warm Breakfast Bowl: Make our baked fruit and oats for a warm, healthy breakfast that’s easy to customize.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini Peach Dutch Baby or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Peach Dutch Baby For One
Equipment
- 6.5-inch cast iron skillet or a 5×5-inch baking dish
Ingredients
- ½ tablespoon salted butter
- 1 large egg
- ¼ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon granulated sugar
- ¼ cup all-purpose flour
- ⅛ teaspoon kosher salt
- 1 medium peach -chopped (about ½ cup)
Instructions
- Preheat the oven to 400°F (200°C).Place butter in a 6.5-inch cast iron skillet or 5×5-inch oven-safe baking dish. Put the skillet in the oven to melt the butter while it preheats.
- In a medium bowl, whisk together the egg, milk, vanilla, and sugar. Add flour and salt, then whisk until smooth.
- Using oven mitts, carefully take the skillet out. Swirl the melted butter to coat the bottom and sides.
- Scatter chopped peaches over the butter, then pour the batter evenly over the top.
- Return the skillet to the oven and bake for about 20 minutes, until the pancake is puffed and golden around the edges.
- Remove from the oven and use a spatula to transfer the Dutch Baby to a plate or cooling rack. Let it rest for 5 minutes.Note: As it cools, the puff will deflate, leaving a tender, crepe-like center with crisp, buttery edges.
Notes
- Whisk Until Smooth: Use a hand whisk or electric mixer to remove lumps from the batter.
- Preheat the Skillet: A hot skillet helps the Dutch Baby puff up properly.
- Use the Right Pan: Stick to a 6.5-inch skillet or 5×5-inch baking dish for best results. A larger pan will make the pancake too thin.
- Oven-Safe Cookware: Make sure your skillet or baking dish is safe at 400°F.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you use canned peaches for the Dutch Baby?
Yes. Fresh peaches, frozen and thawed, and canned peaches work well.