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Craving something sweet and easy for breakfast? This Peach Dutch Baby Recipe For One might be just what you need. It’s a delightful recipe that combines the simplicity of a pancake with the elegance of a baked treat, featuring one fresh peach for natural sweetness. The batter isn’t overly sweet, letting the peach’s natural flavors shine. It’s like having a pancake, but even better – it puffs up in the oven, offering crispy edges and a tender center.

Want to use up that leftover peach? We’ve got you covered! In addition to this delicious single serve Peach Dutch Baby recipe, check out our other easy and tasty single serving recipes featuring one peach: our gooey Peach Cobbler, our crumble-topped Peach Crisp, and our buttery Peach Scones.

Why You’ll Love This Recipe

  • Single Serving Perfection: This recipe is designed for one, so there’s no leftover batter to worry about!
  • Quick and Easy: Takes just minutes to prep and bake, perfect for busy mornings.
  • Light and Fluffy: The Dutch Baby puffs up beautifully in the oven, creating a delightful textural contrast between the crispy edges and soft center.
  • Fresh and Flavorful: This recipe uses just one ripe peach, allowing its natural sweetness to take center stage.
  • Customizable: Get creative with your toppings! From maple syrup and whipped cream to chopped nuts and a drizzle of chocolate, the possibilities are endless.

A Dutch Baby: Simple, Sweet, And Perfectly Puffed

A Dutch Baby is essentially a baked pancake, but don’t be fooled by the name! Despite the confusion, Dutch Babies are actually German in origin. Our version keeps things simple with just one peach and minimal added sugar, allowing the natural sweetness of the fruit to shine. Feel free to add maple syrup, powdered sugar, or your favorite toppings to adjust the sweetness to your preference.

An overhead view of a peach filled dutch baby next to a small jar of whipped cream and a plate of sliced peaches.

Ingredients

peach dutch baby ingredients on a kitchen counter.

If you have any ingredients leftover from this easy Peach Dutch Baby recipe, check out our Leftover Ingredients Recipe Finder.

  • Butter: Butter is used to grease the skillet before pouring in the batter. I use salted butter but you can use either salted or unsalted butter.
  • Egg: Use 1 large egg.
  • Milk: Any type of milk can be used. Use almond or oat milk for a dairy-free option.
  • Vanilla extract and salt: For flavor.
  • Sugar: Adds sweetness.
  • Flour: I use all-purpose flour. Use gluten-free flour for a gluten-free version.
  • Chopped peaches: Use 1 peach, peeled or unpeeled. You can also use frozen and thawed peaches or canned peaches. You might also like to consider using other fruits like berries or apples instead.
  • Confectioners’ sugar (optional): For dusting over the top of the baked Dutch baby.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

A small bowl filled with chopped peaches next to a bowl of whole peaches on a metal tray.

Recipe Variations

Love this single serving Dutch Baby? Try these creative variations:

  • Apple Dutch Baby for One: Swap the peach for a thinly sliced apple (peeled or unpeeled, depending on your preference). For an extra flavor boost, add a pinch of cinnamon or nutmeg to the batter.
  • Blueberry Dutch Baby for One: Fold in 1/4 cup of fresh blueberries into the batter for a burst of sweetness and color. Blueberries pair beautifully with the fluffy pancake and add a delightful textural contrast.
  • Ham and Cheese Dutch Baby for One: For a savory twist, skip the sugar in the batter and mix in a bit of stone-ground mustard, chopped ham, and Gruyere cheese.
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How To Make A Peach Dutch Baby

These step-by-step 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.

  1. Preheat the oven to 400° F (200° C).

Pro Tip: For this single serving Dutch baby recipe, I use either a 6.5-inch cast iron skillet or another oven-safe dish that is similarly sized. 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.

  1. Place butter in the pan and place the pan in the oven to melt the butter while the oven preheats.
placing a small skillet in the oven.
  1. In a medium-sized bowl, whisk together egg, milk, vanilla, and sugar.
whisking milk, an egg and vanilla in a mixing bowl.
  1. Add flour and salt and whisk vigorously to remove lumps. Set the bowl aside.
dutch baby batter in a mixing bowl.
  1. Using oven mitts, carefully remove the skillet from the oven. Swirl the butter around in the skillet to coat completely.
swirling melted butter around the sides of a hot skillet.
  1. Add peaches to the skillet, then pour the batter over the peaches.
pouring batter over fresh chopped peaches in a skillet.
  1. Place the skillet back in the oven and cook until the batter is puffed in the center and golden brown along the edges, about 20 minutes.
a peach dutch baby out of the oven.
  1. Remove from the oven and use a spatula to transfer the Dutch baby from the skillet to a cooling rack or medium plate to cool for 5 minutes.
a peach filled dutch baby on a plate with a topping of powdered sugar.

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.

Expert Tips

  • Smooth Batter: Achieve a lump-free consistency by whisking with a hand whisk or electric mixer.
  • Preheat the Skillet: Warm the skillet in the oven first to ensure the pancake puffs up properly.
  • Proper Pan Size: Use either a 6.5-inch cast iron skillet or a 5×5-inch baking dish to avoid a flat pancake. Visit our Store Page for suitable dish options.
  • Oven Temperature: Cook the pancake in a 400-degree oven, so ensure your skillet or dish can withstand high heat.

Serving Suggestions

  • Hot from the Oven: Serve it fresh and hot, sprinkled with powdered sugar. Add a squeeze of lemon for extra zing.
  • Beverage Pairing: Enjoy with your favorite tea or coffee.
  • Additional Toppings: Try whipped cream, lemon curd, maple syrup, or extra fresh fruit.
  • Dessert Option: For a treat, top with cherry pie filling or a scoop of vanilla ice cream.

Frequently Asked Questions

Do I have to peel the peach?

It’s entirely up to you. You can leave the peelings on or peel them if you’d like.

Why isn’t my Dutch Baby puffy?

Did you preheat your oven and skillet? Make sure both are hot before adding the batter. Overmixing can also prevent puffing.

Can I make a Dutch Baby ahead of time?

Dutch Babies are best enjoyed fresh out of the oven.

Can I use frozen peaches?

Yes, but thaw and drain them first.

How will I know when a Dutch Baby is done?

The edges will be golden and puffed up.

A peach filled puffed pancake in a small cast iron skillet being dusted with powdered sugar.

More Single Serving Breakfast Inspiration

Looking for breakfast options beyond Dutch Babies? We’ve got you covered! Check out these other delicious and easy single serving and small batch breakfast recipes:

  • Fluffy Pancakes:  Whip up a single stack of pancakes for a classic and satisfying start to your day. Explore our collection including Classic Pancakes, Buttermilk Pancakes, Sheet Pan Pancakes, and Banana Pancakes.
  • Waffle: Crispy, golden, and just the right size.
  • Buttery Scones: Flaky and delicious, our small batch scones are perfect for those mornings when you crave a touch of sweetness. Explore our collection including strawberry scones, lemon scones, and cream scones.
  • French Toast: Indulge in a decadent French toast breakfast without the leftover batter.
  • Baked Oatmeal with Fruit:  Looking for a healthy and filling breakfast? Try our single serving baked oatmeal recipe. Packed with flavor and customizable with your favorite fruits and toppings, it’s a nutritious way to start your day.

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:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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!


Your Cooking For One Source
Because you’re worth it

Peach Dutch Baby For One

4.92 from 12 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1 serving
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!

Equipment

Ingredients 
 

  • ½ tablespoon salted butter
  • 1 large egg
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon granulated sugar
  • ¼ cup all-purpose flour
  • teaspoon kosher salt
  • ½ cup chopped peaches (1 medium peach)
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Instructions 

  • Preheat the oven to 400° F (200° C).
    Pro Tip: For this single serving Dutch baby recipe, I use either a 6.5-inch cast iron skillet or another oven-safe dish that is similarly sized. 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 while the oven preheats.
  • In a medium-sized bowl, whisk together egg, milk, vanilla, and sugar.
  • Add flour and salt and whisk vigorously to remove lumps. Set the bowl aside.
  • Using oven mitts, carefully remove the skillet from the oven. Swirl the butter around in the skillet to coat completely.
  • Add peaches to the skillet, then pour the batter over the peaches.
  • Place the skillet back in the oven and cook until the batter is puffed in the center and golden brown along the edges, about 20 minutes.
  • Remove from the oven and use a spatula to transfer the Dutch baby from the skillet to a cooling rack or medium plate to cool for 5 minutes.
    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.

Notes

  • Smooth Batter: Achieve a lump-free consistency by whisking with a hand whisk or electric mixer.
  • Preheat the Skillet: Warm the skillet in the oven first to ensure the pancake puffs up properly.
  • Proper Pan Size: Use either a 6.5-inch cast iron skillet or a 5×5-inch baking dish to avoid a flat pancake. Visit our Store Page for suitable dish options.
  • Oven Temperature: Cook the pancake in a 400-degree oven, so ensure your skillet or dish can withstand high heat.

Nutrition

Serving: 1serving, Calories: 302kcal, Carbohydrates: 39g, Protein: 12g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 202mg, Sodium: 438mg, Potassium: 311mg, Fiber: 2g, Sugar: 14g, Vitamin A: 821IU, Vitamin C: 5mg, Calcium: 103mg, Iron: 3mg

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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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

4.92 from 12 votes (4 ratings without comment)

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17 Comments

  1. Alpha_poodle says:

    Love, love, love. My husband was also jumping and shouting. I added some pecans, and they toasted beautifully in the peachy butter.

    Getting rice ready for the mini rice, peach pudding and wonder if I really need to cook rice to total doneness? Btw, I’m using Himalayan red rice.
    Thanks.

    1. Joanie Zisk says:

      I’m so happy you both loved the recipe! Thank you for taking the time to let me know. As for the rice pudding, I use already cooked rice in the peach rice pudding recipe. If you’re cooking rice to make the pudding, I would cook it completely or very close to doneness. Even though the rice softens a little when it is baked, I’m not sure it will soften enough if it is not completely cooked beforehand.

  2. Laurie says:

    Never saw this one before, not sure why. I use your blueberry one just the Dutch Baby part. My favorite version of that is to let it cool a bit, put a thick layer of vanilla Greek yogurt and then add the peaches…I probably put about 3/4 cup peaches…’cause I love them! In fact, I have a nice LARGE fresh peach and I am doing this tomorrow…might add some toasted walnuts…if I am awake enough…

  3. Sharon says:

    Can you use canned peach when fresh isn’t in season?

    1. Joanie Zisk says:

      Yes.

    2. J.Hegyi says:

      Good recipe.

  4. Catherine says:

    I realise that one teaspoon of sugar isn’t a lot but as a diabetic I don’t buy sugar; can I use sweetener or is the sugar an integral part of the recipe?

    1. Joanie Zisk says:

      Sugar is not an essential ingredient in a Dutch baby recipe. You can use the sweetener of your choice.

  5. Cindy H. says:

    Just made this. Loved it!! Added a few blueberries on top after it baked..

  6. Sydney says:

    Made your peach Dutch Baby and it was positively luscious, although I had to use strawberries. I’ve also done the ham and cheese savory version. Living alone during the pandemic, your recipes have brought me back to cooking and baking without having the wastage of having made too much. Thank you so much for your One Dish Kitchen website!

  7. Kate says:

    Can the batter be made the evening before? I barely have my eyes open in the morning.

    1. Joanie Zisk says:

      Yes, although you may need to thin the batter just a bit with a tiny amount of milk.

  8. jen says:

    Great recipe! Yes I put dollops of homemade orange marmalade in the pan, then poured the egg mixture over. It was delicious! Thank you so much

    1. Joanie Zisk says:

      Sounds wonderful! I’m so glad you enjoyed the recipe.

  9. M McKinley says:

    I used a white peach. Will try other fruits

  10. jlt says:

    Made this morning for breakfast with fresh peaches. Delicious! Don’t get to use my 6 inch cast iron skillet very often. Going to try the recipe using other types of fruit.

    1. Joanie Zisk says:

      I’m so glad you enjoyed the dutch baby. It’s a wonderful “base” recipe that is perfect for using other fruits in.