This delicious Dutch Baby pancake is topped with lots of fresh Summer peaches (cooked in butter, honey, and lemon juice) and toasted pecans. It's perfect for dessert, breakfast, brunch, or lunch. You can easily switch it up with any seasonal fruit. Finish it off with a dusting of powdered sugar or a scoop of vanilla ice cream.
Dutch Baby with Peaches and Pecans
Dutch Baby pancakes are always fun to make, offering an impressive presentation with minimal effort. You can use any fruit you prefer, but with peaches in season, I am always excited to incorporate them in my recipes. I cooked the sliced peaches in butter, honey, and freshly squeezed lemon juice, then added toasted pecans for extra flavor and crunch! I used a large 12-inch cast iron skillet for this recipe. An 11-inch deep skillet would also work, but a 10-inch would be too small, so keep that in mind when preparing this Dutch Baby. It’s a perfect summer dessert or brunch dish. Serve it dusted with confectioners' sugar, whipped cream, or ice cream! This is the 3rd time I've made Dutch baby for my website. My 2 other versions are also very delicious and worth trying: cherry almond Dutch baby and colorful Dutch baby with honey-lemon strawberries and blueberries.
The Ingredients
- Flour: I used all-purpose flour, but cake flour can also work well.
- Milk: I used whole milk, you can also use low-fat or fat-free milk.
- Butter: I used melted salted butter and did not add any extra salt. Add it first to the cast iron skillet, separately from the pancake batter.
- Sugar: Use regular granulated white sugar. You only need 2 tablespoons.
- The eggs add texture and help hold the pancake intact.
- Vanilla. Real vanilla extract or imitation vanilla. You can also use almond extract. Or skip either since you'll be topping the pancake with lots of peaches and pecans.
- Freshly Squeezed Lemon Juice is added to the cooked peaches.
- Fresh Yellow Peaches: I caramelized them with butter and honey.
- Pecans: I toasted pecans in the oven at 350°F for about 10 minutes just until they turned a little bit darker. Toasting pecans is always a great idea to freshen them up and add crunch!
How to make Dutch baby pancake
This recipe is made in just 3 easy steps! Here is the overview (with step-by-step photos), but the detailed recipe (with the precise amounts of ingredients) is at the bottom of this post in the recipe card.
1) Make the pancake. Preheat oven to 425°F. Whisk eggs, milk, flour, vanilla, and sugar until smooth. Melt 4 tablespoons butter in a hot 11-inch or 12-inch cast iron skillet in the oven. Pour batter into the skillet and bake for 15-20 minutes until golden and puffed.
2) Cook peaches. While the Dutch baby is in the oven, cook sliced peaches (until softened) with 1 tablespoon of butter, then stir in honey to caramelize them.
3) Assembly. Top the baked pancake with cooked peaches and toasted pecans, and dust with powdered sugar.
Recipe Notes
- Use a large, 12-inch cast iron skillet. You can use a deep 11-inch skillet too, but a 10-inch would be too small for this recipe.
- Ensure your skillet is hot before adding the pancake batter.
- Don't forget to use oven mitts when handling the hot cast iron skillet!
- Watch the butter closely to avoid burning it. Since you melt the butter first in the cast iron skillet, keep a careful eye on it.
- Avoid opening the oven while the Dutch Baby is baking for 15 minutes to prevent it from deflating.
Storage Tips
- Fridge. Store leftover Dutch baby refrigerated in an airtight container (or on a large plate covered tightly with plastic wrap) for up to 4 days. The pancake tends to dry out fast, so it's best to eat it in one seating or within 2 days maximum.
- Reheat the Dutch baby pancake briefly in the microwave oven for about 30 seconds or 1 minute.
Other breakfast recipes you might like:
- Broccoli and Ham Frittata
- Breakfast Egg Muffins with Bacon and Spinach
- Blueberry Lemon Bread with Lemon Glaze
- Southwestern Breakfast Casserole
- Sausage Frittata with Spinach, Mushrooms, and Cheese
- Sweet Potato and Sausage Frittata
- Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole
Dutch Baby with Peaches and Pecans
Ingredients
Dutch baby pancake
- 4 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- 4 tablespoons butter
Topping
- 2 medium peaches cleaned, pitted, and thinly sliced
- 2 tablespoons butter divided
- 2 tablespoons honey divided
- 1 tablespoon freshly squeezed lemon juice
- ½ cup pecans toasted
Instructions
Dutch Baby Pancake:
- Preheat oven to 425°F. In a large mixing bowl, whisk together eggs, milk, flour, vanilla, and sugar until the batter is smooth and well-blended. You can use a metal whisk or an electric mixer.
- Add 2 tablespoons of butter in an 11-inch or 12-inch cast iron skillet (not 10-inch!) and place the skillet with butter in the preheated oven on the lower rack until the butter melts but doesn't burn. The skillet should be very hot. Use oven mitts to remove the hot skillet from the oven.
- Carefully pour the pancake batter into the hot melted butter in the skillet.
- With oven mitts, carefully return the skillet to the oven.
- Bake the Dutch baby pancake for 15 minutes, until it puffs up and turns golden brown. Avoid opening the oven during baking to prevent the pancake from deflating. The pancake should be done in 15 minutes. Remove the skillet from the oven using oven mitts.
While the pancake is baking, prepare the topping:
- In a large skillet over medium-high heat, heat 1 tablespoon of butter, add thinly sliced peaches, and cook them on medium-high heat for about 2 minutes until charred slightly.
- Remove from heat and stir in 2 tablespoons of honey, 1 more tablespoon of butter, and 1 tablespoon of freshly squeezed lemon juice.
- Add toasted pecans to the peaches and stir on low heat for 1 minute to coat the pecans.
- Once baked, top the Dutch baby pancake with the cooked peaches and toasted pecans.
- Dust with powdered sugar before serving.
Notes
- Toast pecans in a preheated oven preheated at 350°F for approximately 10 minutes or until they turn slightly darker.
- Use a 12-inch cast iron skillet (that's what I used) or a deep 11-inch cast iron skillet for this fairly large Dutch baby pancake. A 10-inch skillet would be too small.
- Pay attention - Dutch baby bakes quickly! When adding the pancake batter, the skillet should be very hot, but it's important to ensure that the butter (that you add first) does not burn. To achieve this, you might have to preheat the skillet for 2 to 4 minutes before adding the butter. Also, don't forget to use oven mitts when handling the hot cast iron skillet! Check the pancake after 15 minutes of baking, and if needed bake for 3 or 5 more minutes. Do not overbake or the edges will burn!
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Wonderful! Made it and loved it
So happy to hear that! 🙂