This light, airy Peaches and Cream Dutch Baby is essentially a giant baked pancake. Sweet peaches are baked into the batter and it’s finished with a cinnamon whipped cream for a delicious brunch treat.
If you’re wondering whether a recipe called Peaches and Cream Dutch Baby can live up to its name — it absolutely can. I made this for a relaxed Saturday brunch and every bite was pure comfort.
A Dutch Baby is basically a baked pancake that puffs up in the oven. It’s quick and simple: blend the batter, pour it into a hot, greased skillet, and bake until puffed and golden.
To elevate the classic, I added caramelized peaches and a cinnamon whipped cream topping. The result is bright, slightly caramelized fruit with the light, custardy texture of the Dutch Baby and a spiced, creamy finish.
Making a Peaches and Cream Dutch Baby
Preheat the oven to 450°F (232°C).
Pit and slice your peaches. I used three medium peaches for baking plus one extra to garnish. Cut the fruit into large chunks so they hold up during baking.
Toss the peach chunks with brown sugar and cinnamon. Place 2 tablespoons of butter in a 10-inch ovenproof skillet, add the peaches, and transfer the skillet to the preheated oven. Roast the peaches for about 3–5 minutes, just until the butter begins to brown and the fruit starts to soften.
While the peaches roast, make the batter: combine the flour, salt, eggs, milk, vanilla, and 2 tablespoons melted butter in a blender. Blend until completely smooth, about 30 seconds to one minute, so there are no lumps.
Carefully remove the hot skillet from the oven and pour the batter directly over the peaches. Return the skillet to the center of the oven and bake 20–25 minutes, until the Dutch Baby is puffed, golden, and the edges are crisp. Avoid opening the oven for the first 15 minutes to prevent the pancake from deflating.
While the Dutch Baby bakes, whisk the cinnamon whipped cream. In a medium bowl, beat together heavy cream, powdered sugar, vanilla extract, and a pinch of cinnamon with an electric mixer until stiff peaks form.
When the Dutch Baby is done, remove it from the oven and let it rest 5–10 minutes. Top with a generous dollop of cinnamon whipped cream, additional peach slices, a dusting of powdered sugar, and a drizzle of maple syrup if desired. Serve warm and enjoy.
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📖 Recipe
Peaches and Cream Dutch Baby
Ashley Boyd
Pin Recipe
Ingredients
- 4 tablespoons salted butter – divided
- 3 medium peaches – pitted and cut into chunks
- 2 tablespoons dark brown sugar
- ½ teaspoon ground cinnamon
- 4 eggs
- ⅔ cups milk – unsweetened almond milk works well
- ⅔ cup white whole wheat or all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- powdered sugar and/or maple syrup – for serving
- fresh sliced peaches – for serving
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
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Preheat the oven to 450°F. Place 2 tablespoons of the butter in a 10-inch cast-iron skillet and put the skillet in the oven to melt the butter.
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In a medium bowl, toss the peach chunks with brown sugar and cinnamon. Carefully transfer the peaches to the hot skillet and return to the oven for about 3–5 minutes to soften and caramelize slightly.
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In a blender, combine eggs, milk, flour, vanilla, salt, and the remaining 2 tablespoons melted butter. Blend on high until the batter is completely smooth, about 30 seconds to one minute.
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Remove the skillet from the oven and pour the batter over the peaches. Place the skillet in the center of the oven and bake 20–25 minutes until the Dutch Baby is puffed and golden. Do not open the oven during the first 15 minutes to avoid deflating the pancake.
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While it bakes, make the cinnamon whipped cream. In a medium bowl, beat heavy cream, powdered sugar, vanilla, and cinnamon with an electric mixer until stiff peaks form.
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Remove the Dutch Baby from the oven, let it cool slightly, then top with cinnamon whipped cream, additional peach slices, powdered sugar, and maple syrup if you like. Serve immediately.