Dutch Baby with Caramelized Peaches
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! x
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Dutch Baby with Caramelized Peaches
- Total Time: 25 minutes
- Yield: 1 Dutch baby pancake
Description
This Dutch Baby Pancake with summery Caramelized Peaches is light and fluffy topped honey whipped cream. A breakfast favorite year round!
Ingredients
For the Dutch Baby
- 3 eggs
- 3/4 cup all purpose flour
- 1/2 cup whole milk
- 2 tsp granulated sugar
- 2 tbsp unsalted butter
For the Caramelized Peaches
- 3 peaches, halved
- 1/2 cup fine sugar
For the Honey Whipped Cream
- 1 cup heavy whipping cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tsp honey
Instructions
For the Dutch Baby
- Preheat the oven to 425F. Place 2 tbsp butter in a 9-inch cast iron pan or baking dish and melt in the oven. Do not burn.
- Combine all the ingredients and whisk until fully incorporated.
- Transfer the batter onto pan and cook for 20 minutes. Lower the temperature to 350F and cook for another 3-5 minutes.
- Remove from oven and serve with caramelized peaches, berries and whipped cream.
For the Caramelized Peaches
- Heat a non-stick pan over medium heat.
- Place sugar on a plate, and dip halved peaches into the sugar.
- Cook peaches, sugar-side down, for 5 minutes or until the sugar has melted and the peaches are caramelized.
For the Honey Whipped Cream
- In the bowl of a stand mixer, combine all ingredients and whisk on high speed for 5-8 minutes, until medium/stiff peaks form. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baked
Great job on this Rosana! That’s an epic breakfast
Thanks so much Joanne!
Beautiful! I love making these with all the summer fruit available you could have one everyday!