Peaches and Cream Dutch Baby Pancake

This light and fluffy Peaches and Cream Dutch Baby is like a giant baked pancake. Sweet peaches are baked in and it is topped off with a Cinnamon Whipped Cream.

Peaches and Cream Dutch Baby is a wonderfully simple yet impressive brunch dish. It’s essentially a large baked pancake that puffs up in the oven, filled with sweet peaches and finished with a cinnamon whipped cream. The result is light, tender, and full of warm peach flavor—perfect for a weekend breakfast or a special occasion.

What makes this recipe so easy is the straightforward method: blend the batter until smooth, roast the peaches briefly in a hot skillet with butter and sugar, then pour the batter over the fruit and bake. The Dutch Baby puffs dramatically in the oven and develops crisp, golden edges with a soft, custardy center.

To elevate the dish, this version adds caramelized peaches and a lightly spiced cinnamon whipped cream. The small amount of brown sugar and cinnamon on the peaches brings out their natural sweetness and pairs beautifully with the vanilla-scented batter and creamy whipped topping.

Making a Peaches and Cream Dutch Baby

Preheat the oven to 450°F (230°C). Prepare your peaches by slicing around the pit and cutting into large chunks. For this recipe, three medium peaches work well for baking with the Dutch Baby and you can reserve an extra peach for fresh garnish.

Toss the peach chunks with dark brown sugar and ground cinnamon. Add a couple tablespoons of butter to a 10-inch cast-iron skillet or oven-safe pan, scatter the peaches in the butter, and transfer the skillet to the preheated oven. Allow the peaches to roast for about 3–5 minutes, just until the butter begins to brown slightly and the sugar begins to melt into the fruit.

While the peaches are in the oven, combine the dry and wet ingredients for the batter. In a blender or with a whisk, mix eggs, milk (dairy or unsweetened almond milk), flour (white whole wheat or all-purpose), vanilla extract, salt, and two tablespoons of melted butter. Blend until the mixture is completely smooth and free of lumps. A blender makes this step very quick and ensures a silky batter.

Remove the skillet from the oven and pour the batter directly over the hot peaches. Return the skillet to the center of the oven and bake for 20–25 minutes, until the Dutch Baby is fully puffed, golden on top, and the edges are slightly crispy. Avoid opening the oven during the first 15 minutes of baking to prevent the Dutch Baby from deflating prematurely.

While the Dutch Baby bakes, prepare the cinnamon whipped cream. In a chilled bowl, whip heavy cream together with powdered sugar, vanilla extract, and a pinch of ground cinnamon until stiff peaks form. The whipped cream should be light and holds its shape to complement the warm Dutch Baby.

When the Dutch Baby comes out of the oven, allow it to rest for 5–10 minutes. The center will settle slightly but remain tender. Top generously with the cinnamon whipped cream and additional roasted or fresh peach slices. A dusting of powdered sugar or a drizzle of maple syrup adds a finishing touch if you like extra sweetness.

Recipe