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!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Breakfast, Dessert
Cuisine: American, German
Diet: Vegetarian
Keyword: dutch baby, dutch baby for one, German pancake, pancakes, peach dutch baby, peaches, single serving dutch baby
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.