Browned Butter Cinnamon Peach Dutch Baby.

Browned Butter Cinnamon Peach Dutch Baby. Light, airy, and swirled with sweet peaches, brown butter, and cinnamon sugar. This takes almost no time to make, is super simple, and so incredibly delicious. Nothing beats this skillet Dutch baby pancake (morning, afternoon, or night), it’s my favorite dutch baby of the summer, and I’m confident will soon be yours too!

I know, this recipe is such a typical HBH recipe, but you guys? I just could not help myself. When the thought of a browned butter, cinnamon, and peach filled Dutch baby came to mind a few weeks ago, I knew I had to make it, and soon. I really cannot even begin to explain just how good this Dutch baby pancake is.

Let’s put it this way, if I could, I would be making this thrice weekly until peach season is over. It’s melt in your mouth delicious and yes, it’s worth turning the oven on for, I promise.

And that’s coming from someone who’s kitchen is currently close to eighty degrees at ten o’clock pm. Yes, it’s still almost eighty degrees in here and yes, I’d still turn my oven on for this pancake.

If you happen to own a copy of the Half Baked Harvest Cookbook, than you know I have my Nonnie’s Dutch Baby recipe hidden within the breakfast chapter. It’s one of my favorite recipes within the HBH cookbook, not only because it is so good, but because it means so much to me. If you haven’t made it yet, you should.

Some of you may remember that my Nonnie passed away a year ago this August. She was such an important person in my life and I miss her so much. Recently I have been thinking a lot about her, and how much I miss our semi weekly phone calls. I’d usually call her once or twice a week a just to catch up on what’s been happening. She’d ask me about anything and everything, and I just miss those conversations and time spent with her.

Whenever I find myself missing her, I have found it comforting to make one of her recipes. I have a few that I know like the back of my hand, her Dutch baby being one of those recipes.

Anyway, I knew I really wanted (no, more like really needed) to make her Dutch baby, but I was also wanted to create something new and fresh for summer.

Enter in this peachy Dutch baby that I one hundred percent know Nonnie would love.

It’s basically Nonnie’s base dutch baby recipe, but with the addition of a little browned butter, a little cinnamon, and lots of sweet summer fresh peaches.

If you’re new to Dutch Babies, get excited.

Dutch babies are the easiest thing to make, and they look so impressive when you pull them out of the oven.

Nothing can compare to a hot Dutch baby topped with cream and maple. It’s the perfect breakfast, brunch, lunch, afternoon snack, breakfast for dinner, and even late night indulgence kind of recipe.

Some important details.

All delicious Dutch baby pancakes start with a good cast iron skillet. I use my Staub skillet…of course.

The cast iron pan gets thrown into a screaming hot oven with sliced up peaches and butter. The butter browns and begins to cook and caramelize the peaches. You see? It’s already good.

While that’s happening in the oven, make the batter. It’s a simple mix of ingredients including milk, eggs, vanilla, cinnamon, and a little more butter. Pull the hot skillet, with the now browned butter and peaches, out of the oven and immediately pour in the batter. Return the skillet to the oven and cook for twenty minutes until the pancake is puffy and golden brown.

As soon as it comes out of the oven, sprinkle the top with a little cinnamon sugar and then serve it warm with a scoop of whipped cream, more butter, and or maple syrup – whatever your heart desires. I kind of love this simple, with just butter and maple.

Eat and experience this summery Dutch babies deliciousness.

My mouth is watering, I so wish this was in front of me now…

The good news for you and me is that it’s Friday. We have two full days off from work, school, or whatever your life stresses and responsibilities happen to be, to make this pretty recipe.

I’m already planning it for dinner tonight because it’s been such a full a week and I really I just need this.

You do too. Enjoy and happy Friday!

If you make this browned butter cinnamon peach Dutch baby, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this Dutch baby, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Cinnamon Peach Dutch Baby

4.45 from 184 votes

6 servings

by Tieghan Gerard

calories 410kcal

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Prep10 minutes mins

Cook20 minutes mins

Total30 minutes mins

Light, airy, and swirled with sweet peaches, brown butter, and cinnamon sugar. This baby takes almost no time to make, is super simple, and so incredibly delicious. Nothing beats this skillet Dutch baby pancake on a Rocky Mountain summer morning!

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Ingredients 

1x2x3x

• ▢ 6 tablespoons butter
• ▢ 1 peach, thinly sliced
• ▢ 4 eggs
• ▢ 2/3 cup whole milk
• ▢ 2/3 cup all purpose flour
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon kosher salt
• ▢ 2 tablespoons granulated sugar
• ▢ whipped cream and maple syrup for serving

Instructions 

• 1. Preheat the oven to 450 degrees F. Place 4 tablespoons butter and the sliced peaches into a 10-12 inch cast iron skillet. Place the skillet in the center of the oven for 5-8 minutes, until the butter is browned.

  2. In a blender, combine the eggs, milk, flour, vanilla, 1 teaspoon cinnamon, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. 

  3. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.

  4. In a small bowl, combine the remaining 1 teaspoon cinnamon and the sugar. 

  4. Remove the Dutch Baby from the oven and sprinkle with cinnamon sugar.  If desired, serve topped with whipped cream and maple syrup. EAT.

Nutrition

Calories: 410kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 347mg | Potassium: 138mg | Fiber: 1g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 1.7mg | Calcium: 59mg | Iron: 1.3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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