If you’re looking for an easy breakfast/brunch that’s packed with flavor, this peach Dutch baby pancake has to be high up the list. The roast peaches take this simple baked pancake from good to amazingly delicious!
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
We’ve become pretty big fans of my individual Dutch baby pancake with berries as a weekend brunch. It’s such an easy thing to make and while yes, it takes longer to cook than a piece of toast, it’s hands off so you have plenty of time to get your cup of tea or coffee ready while it’s cooking.
And it’s so tasty, too.
Recently I decided to change up the topping by using roast peaches and we absolutely loved the result. We’re already big fans of nectarines and peaches, and I knew cooking them really brought out the flavor (as in my grilled peaches with mascarpone and grilled nectarine salad). But the combination of the roasted peaches with the pancake was something truly special.
I debated cooking the peaches in with the batter, as I have seen with some apple versions, but I had a feeling the peaches would be too soft and it would probably lead to a soggy pancake. Plus, I think the peaches keep a better texture roasted separately. I may try it the other way at some point, but this method definitely worked.
Tips for a great peach Dutch baby pancake
As I say, this isn’t hard, but a few tips to ensure your pancake turns out well:
- Make sure you heat the pan before adding the batter – it can warm as the oven is preheating;
- I recommend using a cast iron skillet, they just add that little something;
- Get the butter sizzling hot (it should smell a bit nutty) before you add the batter so it rises well;
- Don’t forget a little oil in with the fruit to help avoid them sticking, and if you like, a little balsamic for flavor.
I also added a little lemon zest in with the pancake batter for some added freshness. I’m not sure you could particularly taste it, but this does somehow feel lighter than my berry version I think because of the fruit flavors. I added some raspberries initially for color but the flavor also goes really well.
Whether you’re looking for a special brunch or just a change from your routine, this peach Dutch baby pancake is a delicious choice. Bright, fruity and easy to make. It’s a wonderful combination.
Try these other relatively quick brunch favorites:
- Eggs Benedict
- Baked eggs with mushroom and asparagus
- Gingerbread waffles
- Plus get more breakfast and brunch recipes in the archives.
Tools for this recipe (affiliate links)
See more of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Peach Dutch baby pancake
- 1 peach
- 8 raspberries approx
- 1 tsp olive oil or more if needed
- 1/2 tsp balsamic vinegar (optional)
- 1 egg
- 1/4 cup all purpose flour 35g plain flour
- 1/4 cup milk 60ml
- 1/2 tbsp maple syrup
- 1 pinch salt
- 1/2 tsp lemon zest (optional)
- 1/2 tbsp butter 6g
- 1 tbsp yogurt optional, or can use some whipped cream or creme fraiche
- Preheat oven to 400F/200C. Put an 8in/20cm cast iron skillet/frying pan in to heat up as the oven heats.
- Meanwhile, cut the peach into slices and toss the slices and the raspberries with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup, salt and lemon zest - note NOT the butter) until smooth.
- Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
- Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
- Remove the fruit from the oven at the same time and place them over the middle of the pancake and top with the yogurt, if using. Enjoy warm.
Remember to pin for later!