Dutch Baby with Peaches and Pecans

peaches and pecan dutch baby pancake - in a cast iron skillet.

Dutch Baby with Peaches and Pecans

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.

Course Breakfast

Cuisine American

Keyword dutch baby pancake

Prep Time 10

Cook Time 20

Total Time 20

Servings

Calories 360kcal

Author Julia

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

US Customary - Metric

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