This Peach Dutch Baby is loaded with peaches and is an excellent choice for breakfast or even for dessert. Also called a puffed pancake, this single serving treat is a cross between a crepe and a pancake. It’s easy to make and so incredibly delicious!
Today I’m sharing a wonderful fruit-filled dutch baby. This puffy pancake is loaded with sweet peaches and is cooked in a mini cast iron skillet or a small baking dish. It’s easier to make than pancakes and a peach Dutch baby makes a light and delicious breakfast or a delightful dessert. This puffed pancake comes together in minutes and just might become your new favorite breakfast treat.
What Is A Dutch Baby?
You might have seen our blueberry Dutch baby recipe here on One Dish Kitchen, or maybe you’ve tried our fabulous strawberry Dutch baby recipe from our cookbook. Well, we’ve taken the same easy Dutch baby batter we use in both recipes and added fresh sweet peaches.
A Dutch baby is also called a “puffed pancake” or “German Pancakes”. The batter resembles a pancake batter but has a slightly thinner consistency. Traditionally, it is cooked in a cast-iron skillet and when baked, it resembles a crepe or popover and has a lovely custardy filling.
There’s not a lot of sugar added to the Dutch baby batter, just 1 teaspoon. Therefore, it’s not super sweet. A Dutch baby gets its sweetness from the fruits you use. It actually tastes like a pancake so feel free to add syrup or powdered sugar to sweeten yours if you like.
See recipe box below for ingredient amounts and full recipe instructions.
- vanilla extract
- all-purpose flour
- chopped peaches
- confectioners’ sugar (optional)
Do I Have To Peel The Peaches?
It’s entirely up to you. You can leave the peelings on or peel them if you’d like.
Can I Use Frozen Peaches?
Absolutely! One of the wonderful things about this peach Dutch baby recipe is that you can make it any time of the year. If it’s not peach season, no worries – just use frozen peaches. Be sure to thaw the peaches first.
I use a either half of a large peach or 1 small peach in this recipe. When chopped, the amount used equals about 1/2 cup (80 g). If you have any peaches leftover, you might like to consider using one in a single serving Peach Crisp recipe.
How To Make A Peach Dutch Baby
- Preheat the oven: For this single serving Dutch baby recipe, I use either a 6.5-inch cast iron skillet or I’ll sometimes use another oven safe dish that’s a similar size. If you use a pan that’s much larger, the batter will spread out too much and the pancake will be very thin. For best results, use a similarly sized skillet or baking dish. Place butter in the pan and place the pan in the oven to melt the butter.
- Mix the (mostly) wet ingredients: Whisk together egg, milk, vanilla, and sugar in a medium-sized bowl (or use a blender).
- Add the dry ingredients: Whisk in the flour and salt.
- Carefully remove skillet from the oven: Be sure to use oven mitts to remove the pan from the oven. Give the pan a little swirl so that the melted browned butter coats the entire bottom of the pan.
- Add fruit: Spread the chopped peaches on the bottom of the pan
- Add the batter: Pour the batter on top of the peaches. Tilt the pan if needed so that the batter runs evenly to all sides.
- Bake the Dutch baby: Place the pan back into the oven and bake until the pancake is puffed in the center and golden brown along the edges, about 20-25 minutes. When you take the Dutch baby out of the oven it will be very puffy.
- Enjoy: As the Dutch baby cools, it will deflate. Grab a spoon and eat the puffed pancake straight out of the skillet or use a spatula to remove it from the pan and transfer it to a plate.
Note: When the puffed pancake has the chance to cool slightly, the puff collapses into the pan and what remains is a pancake with the texture of a delicate crepe with buttery-crisp edges.
How To Serve A Dutch Baby
- Add a sprinkling of confectioners’ sugar (powdered sugar).
- Top with whipped cream, lemon curd, maple syrup, or additional fresh fruit.
- For a decadent dessert, add a couple of spoonfuls of cherry pie filling to the top.
Other Single Serving and Small Batch Breakfast Recipes
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- 1/2 tablespoon butter
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon granulated sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon kosher salt
- 1/2 cup chopped peaches (1 small peach or 1/2 of a large peach)
- Preheat oven to 400° F (200° C).
- Put butter in a 6.5-inch cast-iron skillet or oven-safe baking dish and place in oven.
- In a medium-sized bowl, whisk together egg, milk, vanilla, and sugar. Add flour and salt and whisk vigorously to remove lumps. Set aside.
- Using oven mitts, carefully remove skillet from oven. Swirl butter around in skillet to coat completely.
- Add peaches to skillet, then pour batter over peaches.
- Place skillet back in oven and cook until batter is puffed in the center and golden brown along the edges, about 20 minutes
- Remove from oven and use a spatula to transfer Dutch Baby from skillet to a cooling rack or medium plate to cool 5 minutes. Enjoy.
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.
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