When researching cast-iron recipes for my book, Modern Cast Iron, I came across the Dutch Baby, aka the German Pancake. A cross between a traditional pancake and a cobbler, the Dutch Baby is a wonderful addition to any breakfast lineup—especially if it happens to be Mother’s Day.
The really neat thing about Dutch Babies is that they bake up—literally—without any rising agent. Relying solely on steam, your Dutch Baby may poof up so high that you think it’s going to explode! Don’t worry, though, because it will deflate after you take it from the oven. Oh, and be sure to bake this in a cast-iron pan. That’s what gives it the perfect crust and allows it to bake all the way through.
I like to make my Dutch Babies with canned peaches because they’re easy to keep on hand and they’re already cooked, making them super easy to bake. However, you can make this plain and top it with syrup or use whatever fruit you prefer. Since we’re gluten free, I use rice flour, which bakes up nicely (a little tip I learned on Pinterest).
However you decide to make it, I encourage you to bake a Dutch Baby for your mom today.
The following recipe is included in my book, Modern Cast Iron. Preorder your copy today. You can also download free recipe cards for the Peach Dutch Baby, Layered Nachos, Skillet Cooke Cake, and Eggplant Parmesan by subscribing to my monthly newsletter here.
Peach Dutch Baby
- Large or deep-dish cast-iron skillet
- ½ Tbsp olive oil for the pan
- 3 eggs
- ½ cup milk or cream
- 1 tsp vanilla extract
- ½ cup all-purpose flour use rice flour for gluten-free
- ½ tsp salt
- ⅛ tsp cinnamon or more to taste
- 2 Tbsp butter, melted
- 1 15-oz can sliced peaches in heavy syrup, drained
- Powdered sugar and Cool Whip for serving
- Preheat oven to 425 degrees F.
- Rub oil into a large skillet.
- Hand-mix eggs, milk, and vanilla until smooth. Stir in flour, salt, cinnamon, and butter, until blended. Pour batter into the pan. Arrange the peach slices on top. (If the pieces are large, you may want to cut them in half first.)
- Bake for 15 minutes. Then lower the temperature to 325 degrees F and cook for an additional 5-10 minutes. Do not open the oven door while cooking, as this can cause the Dutch baby to deflate.
- Remove from oven and sprinkle with powdered sugar. Serve immediately with butter and a dollop of Cool Whip. Leftovers (if there are any) are great the next day.
Did you make this recipe? Please let me know how it turned out!
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