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peach dutch baby in a cast iron skillet.
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4.92 from 12 votes

Peach Dutch Baby For One

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 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
  • teaspoon kosher salt
  • ½ cup chopped peaches (1 medium peach)

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

Expert Tips
  • Make sure the batter is smooth with no lumps. Use a hand whisk or an electric mixer, if necessary.
  • Be sure to heat the skillet in the oven before pouring in the batter. This helps the pancake to puff.
  • Use a 6.5-inch cast iron skillet or a 5-inch baking dish. If you use a larger dish, the pancake will be much flatter. You can find examples of the dishes we use on our Store Page.
  • This German pancake is cooked in a 400 degree oven and you need to make sure the skillet or baking dish you use can handle the 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

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