A popular Dutch Baby Puff Pancake with Browned Butter Brown Sugar Peaches. A simple, easy weekend breakfast.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: peach dutch baby
Servings: 6
Ingredients
Brown Sugar Peaches:
6TablespoonsButter
2Small to MediumPeaches, sliced
1/4cup Brown Sugar
Dutch Baby Puff Pancake:
3 largeEggs
1cupWhole Milk
2 teaspoons Vanilla
1cupFlour
1/2 teaspoon Salt
Optional Toppings:
Fresh Whipped Cream
Powdered Sugar
Real Maple Syrup
Sliced Fresh Peaches
Instructions
To make Brown Sugar Browned Butter Peaches:
Heat oven to 450 degrees. Start with a 10-inch cast iron skillet or 10-12-inch oven-safe skillet. Place butter and sliced peaches in skillet and place in oven and let butter melt for 5-7 minutes or until melted.
Dutch Baby Batter:
Meanwhile, add eggs, milk, vanilla, flour, and salt and blend in a blender until creamy.
Once butter is melted, remove skillet from oven and stir in brown sugar and carefully stir into the butter and peaches until it is dissolved.
Pour batter all over the peaches. Place in the oven and bake for 20-25 minutes or until it is puffed up and golden. Don't open the oven during the first 15-20 minutes of baking or the puff pancake will deflate. Use the oven light to check whether or not it is done.
Top with fresh peaches, whipped cream, real maple syrup, and powdered sugar.