Dutch Baby Pancake w’ Easy Roasted Peaches


  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 servings 1x

Description Yum

Squidgy and crispy in allll the right places, with syrupy golden peaches nestled inside, this easy-peasiest Dutch Baby pancake will be the breakfast you’ll want to wake up to every morning.




  • 3 large eggs
  • 1 tablespoon castor  sugar
  • ⅔ cup whole milk
  • ⅔ cup all-purpose flour
  • 1½ teaspoons vanilla extract
  • Pinch of sea salt
  • Pinch of nutmeg
  • 2 tablespoons unsalted butter

For the peaches—

  • 3 large, ripe peaches 
  • Maple syrup/ honey for drizzling

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  1. For the peaches, preheat the oven to 220ºC/425 F/gas mark 7. Slice the peaches in half and remove the stones. Place cut-side up in a baking dish, and lightly drizzle each peach half with maple syrup or honey.
  2. Roast in oven for 20 minutes or until the peaches have softened—test with a fork—they should still hold their shape, though!
  3. Halfway through the peaches’ cooking time, place a 25cm/10-inch cast-iron frying pan/skillet in the oven on the shelf above the roasting peaches. Leave to heat. 
  4. Next, beat eggs and castor sugar in an electric mixer / food processor until light and frothy. Add in milk, flour, vanilla, salt and nutmeg, and continue to beat/ blitz until well mixed. (Consistency should be thin, like a normal pancake batter.)
  5. Check peaches are soft, but still holding shape, and remove from oven. Set aside. 
  6. Then, using a thick tea towel or oven mitt, remove the pan/ skillet from oven. Quickly dollop butter inside and tilt pan a few times to melt and spread butter evenly. Pour batter in next, then pop back into oven. 
  7. Bake until super puffy and golden, around 20 minutes.
  8. To serve, spoon generous amounts of creme fraiche into pancake, top with the roasted peaches, a swizzle of maple syrup or honey, and dust with icing sugar. Eat immediately.


Dutch Baby recipe adapted from