No need to worry about breakfast this weekend.
I’ve got your Saturday morning covered.
Please tell me you’ve had a dutch baby pancake.
If not, we’re about to change that.
Dutch baby pancakes are one of my favorite easy weekend breakfasts.
If you want the flavor of pancakes without all the work and standing over the stove or griddle, this is for you.
These have a shorter list of ingredients than regular pancakes AND it’s all baked and puffed up in a cast iron skillet in the oven – easy!
You can definitely make this without the peaches, but why would you?
Heat it, blend it, pour it, bake it, eat it.
Peach Dutch Baby Pancake
- 2 tablespoons unsalted butter
- 1 cup peach slices (frozen, fresh, or canned)
- 4 eggs
- 1/2 cup unbleached all-purpose flour
- 1 Tbsp vanilla sugar (or regular sugar plus 1/2 tsp vanilla extract)
- 1/2 cup whole milk
- Preheat the oven to 425°F.
- Place the butter in a 10- or 11-inch cast iron skillet and put the skillet in the oven until the butter is melted.
- Remove the pan from the oven and place the sliced peaches in a single layer in the skillet.
- To make the batter, add the eggs, flour, sugar, and milk to a blender and blend until the batter is smooth.
- Pour the batter into the skillet over the peaches.
- Bake for 25-30 minutes, until pancake is puffed and golden brown.
- Remove the pancake from the oven. Cut into wedges and transfer to a plate. Sprinkle with powdered sugar. Serve with butter and maple syrup, if desired.