Cinnamon Sugar Peach Dutch Baby

Perfect for weekend brunch, or a midday treat, this Cinnamon Sugar Peach Dutch Baby is simple to make, quick to cook, and stunning to view, with its pockets of pillowing batter climbing up the sides of a cast iron skillet. The peaches get baked down with browned butter and cinnamon sugar for a ton of comforting flavor that works beautifully with all sorts of toppings, like powdered sugar and maple. No fuss, feeds a crowd…ideal, right?

Ingredients for the Cinnamon Sugar Peach Dutch Baby:

• 6 tbsp butter
• 1 large peach, sliced
• 3 tbsp sugar
• 1 tsp cinnamon
• 4 eggs, at room temperature
• 3/4 cup all purpose flour
• 3/4 cup whole milk
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• powdered sugar and fresh peaches, to top

Instructions to Make this Fabulous Cinnamon Sugar Peach Dutch Baby:

Instructions 

1. Preheat oven to 450 degrees.
2. Spread the peach slices in the bottom of a 10 or 12 inch cast iron skillet. Dollop 4 tablespoons of the butter overtop. Toss the sugar and cinnamon together and sprinkle half over the peaches.
3. Set the skillet in the oven to 6-8 minutes until the butter browns and is very fragrant.
4. While the buttered peaches cook, prepare the batter. Melt the remaining 2 tablespoons of butter in the microwave for 30 seconds. In a stand mixer or with a hand mixer, beat the eggs for one minute, then add in the flour, milk, butter, vanilla, and salt and beat on high speed for an additional minute until no visible clumps of flour remain.
5. Remove the skillet from the oven and immediately pour the batter into the hot pan. Sprinkle with cinnamon sugar. Return to the oven for 18-20 minutes longer. DO NOT OPEN THE OVEN DOOR THE FIRST 15 MINUTES OR YOUR PANCAKE WILL FLATTEN. The pancake should climb up the edges of the skillet and puff up in the middle.
6. Serve the Dutch baby warm with powdered sugar, maple syrup, and fresh peach slices, as desired.

If all has gone well, your Cinnamon Sugar Peach Dutch Baby should have lots of dunes on it surface, a good crispy dark edge, and speckles of golden brown in the middle. If not, what might’ve happened? Your skillet may not have been hot enough (especially the case if you leave it on the counter too long after pre-cooking the peaches), the batter too lumpy, or you opened your oven door. Every Dutch baby will look slightly different, but the theme of big and voluptuous should be the norm regardless of the shape and size.

Serving Suggestions:

You can definitely do some whipped cream, but I kept it simple with powdered sugar and a little cinnamon sugar I had left. Fresh peach slices provide a nice contrast from the cooked peaches.

More Recipe Suggestions:

Bourbon Pecan Peach Crisp

Fresh Peach Cake

Peach and Blueberry Crisp

Homemade Peach Ice Cream – No Churn, Easy Recipe

Lemon Curd and Blueberry Dutch Baby

Cinnamon Sugar Peach Dutch Baby

Perfect for weekend brunch, or a midday treat, this Cinnamon Sugar Peach Dutch Baby is simple to make, quick to cook, and stunning to view, with its pockets of pillowing batter climbing up the sides of a cast iron skillet. The peaches get baked down with browned butter and cinnamon sugar for a ton of comforting flavor that works beautifully with all sorts of toppings, like powdered sugar and maple. No fuss, feeds a crowd…ideal, right?

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 6 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Cast-Iron Skillet 12-inch Optional
• 10-inch Skillet Optional

Ingredients

  

1x2x3x

• 6 tbsp butter
• 1 large peach sliced
• 3 tbsp sugar
• 1 tsp cinnamon
• 4 eggs at room temperature
• 3/4 cup all purpose flour
• 3/4 cup whole milk
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• powdered sugar and fresh peaches to top

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Instructions

 

• Preheat oven to 450 degrees.
• Spread the peach slices in the bottom of a 10- or 12-inch cast iron skillet. Dollop 4 tablespoons of the butter over top. Toss the sugar and cinnamon together and sprinkle half over the peaches.
• Set the skillet in the oven to 6-8 minutes until the butter browns and is very fragrant.
• While the buttered peaches cook, prepare the batter. Melt the remaining 2 tablespoons of butter in the microwave for 30 seconds. In a stand mixer or with a hand mixer, beat the eggs for one minute, then add in the flour, milk, butter, vanilla, and salt and beat on high speed for an additional minute until no visible clumps of flour remain.
• Remove the skillet from the oven and immediately pour the batter into the hot pan. Sprinkle with cinnamon sugar. Return to the oven for 18-20 minutes longer. DO NOT OPEN THE OVEN DOOR THE FIRST 15 MINUTES OR YOUR PANCAKE WILL FLATTEN. The pancake should climb up the edges of the skillet and puff up in the middle.
• Serve the Dutch baby warm with powdered sugar, maple syrup, and fresh peach slices, as desired.

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