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A Peach Dutch Baby Pancake in a cast iron pan. It has been garnished with fresh peaches, icing sugar, and melted ice cream.

Peach Dutch Baby Pancake

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This Peach Dutch Baby Pancake recipe is perfect for the summer (or any other month) – it creates a custardy Dutch Baby with sweet peaches and a hint of cinnamon. Super simple, but oh-so-delicious!


Units Scale
  • 4 tablespoons butter, unsalted
  • 1 teaspoon pure vanilla extract
  • 2/3 cup milk, room temperature
  • 3 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • Salt, a pinch
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 peach, sliced
  • Icing sugar, for dusting
  • Whipped cream or ice cream, for deliciousness


  1. Preheat oven to 420 degrees F. Place sliced peaches and 4 tablespoons of butter into an ovenproof (or cast iron) pan for 5-8 minutes until the butter is browned, and the peaches have begun to caramelise.
  2. Blend together vanilla, milk, eggs, flour and cinnamon until a smooth batter is formed. Mix in two tablespoons of the melted butter. (Optional: Let the blended batter sit for 15-25 minutes)
  3. Remove the hot pan from the oven, and in pour the batter (over and around the peaches).
  4. Bake for 20-30 minutes until slightly browned at the edges and puffy (it will deflate as it cools).
  5. Dust with icing sugar, a dollop of whipped cream, a drizzle of maple syrup, and serve warm!


  • Usually with pancake recipes, you want a lumpy batter. However, for Dutch baby pancakes, a smooth batter is crucial.
  • Do not open the oven door during the first 15 minutes of cooking as you risk deflating your Peach Dutch Baby.
  • This recipe will work perfectly well with peeled or unpeeled peaches. It’s totally a matter of preference.
  • This recipe was developed using a 12-inch cast iron pan. However, if your pan is slightly bigger or smaller, you should be fine!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
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