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A puffed pancake in a small cast iron skillet topped with chopped peaches and dusted with powdered sugar with a small jar of whipped cream and a plate of sliced peaches in the background.
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4.92 from 12 votes

Peach Dutch Baby For One

This Peach Dutch Baby is a single serving oven-baked pancake with a soft center and crisp, buttery edges. Made with one peach and a simple batter, it’s perfect for breakfast or brunch.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
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
Servings: 1 serving
Author: Joanie Zisk

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
  • ⅛ teaspoon kosher salt
  • 1 medium peach -chopped (about ½ cup)
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
    Place butter in a 6.5-inch cast iron skillet or 5x5-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 5x5-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.
 
If doubling this recipe, use a 9-inch cast iron skillet.

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

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