This Dutch Baby Pancake with summery Caramelized Peaches is light and fluffy topped honey whipped cream. A breakfast favorite year round!
Is there a weekend morning where pancakes are not on the table? I love waking up early (yup, even on weekends) and making breakfast, and pancakes are always on the menu. I wanted to switch it up and make an even simpler breakfast, cause honestly pancakes take forever. So this Dutch baby pancake is basically a huge pancake / popover crossover, with a very summer inspired topping.
To make things extra special I went for caramelized peaches, blueberries, thyme and honey whipped cream. It doesn’t get better than this – trust me!
How to make a dutch baby pancake
Dutch baby pancakes are SO easy to make. Preheat the oven to 425F and melt some butter onto your cast iron pan. Gather your ingredients, and combine the wet ingredients with the dry. Transfer to heated pan. Cook for 20 minutes. Done!
Really, it’s that easy. No waiting for a million pancakes to be ready, while the stack is getting all soggy.
How to make caramelized peaches
To make caramelized peaches, first heat a nonstick pan. Sprinkle a good amount of fine sugar on the sliced peaches. Cook for 5 minutes. Done!
Allow them to cool a bit before serving. You can also serve it some whipped cream, berries and honey!
Looking for breakfast recipes? check these out!
As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! xPrint