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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 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 skillet 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 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
Servings: 6 servings
Calories Per Serving: 410 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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.
Easy and delicious! I will definitely be making this again. Your recipes never fail me.
Hi Beth,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
This was delicious, and so easy, too! I only had a 10 inch cast iron skillet, but it still worked! Thanks for the recipe?
Hi Lynn,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Omg so good. Will absolutely make this again
Hi Leanne,
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
This was delicious and will be made frequently. Ty for the recipe 🙂
Hey Bonnie,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
The first time I made this I thought one peach was too way too little; tried it again last week with 3, which was much better, used a mix of cinnamon and cardamom topped with some rock sugar. Topped off with some vanilla ice cream for dessert.
Hey Sandy,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
Made this last night, it was very good, but 450 degrees for 20 minutes was a bit to long, the top was pretty burnt, I should have started to check around 15 minutes.
I will make this again, just lovely, but I may lower my oven to 400 and try 15 minutes.
Hey Wendy,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! All ovens can vary slightly, sorry to hear that this temp was too high for you. xTieghan
About to try this but just one question first, please: Leave the oven at 450 for baking the pancake?
Hey Anastasia,
Yes, that is correct. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! Do you think I can use flaxseed as an egg substitute?
Hi Sara,
So sorry I have never tested this recipe with flaxseed so I am unsure what the results would be. Please let me know if you give it a try! xTieghan
Excellent, I do reduce the sugar in the topping to a teaspoon. I used a single can of peaches drained.
I’ve made it twice, the wife loves it.
It takes awhile for the butter to brown more like 8 minutes. Should the pan be preheated?
Hey Tom,
I am so glad you have been enjoying this recipe. Nope, that is great for the butter! Please let me know if you have any other questions! xTieghan
Off season could I use canned peaches? I’m going to assume I would drain them, but not sure how much of a can?
Hey Tom,
Yes you could do that, I would eyeball it, but probably close to a whole can. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve never made a dutch baby and I was certain mine wouldn’t turn out but it did! I had to sub oat milk because I didn’t have milk and it still rose up perfectly! Reminded me of an elephant ear from the fair. The only thing I wished is that I had put in two peaches instead of one!
I am so happy this turned out so well for you! Thank you!! xTieghan
I made this for breakfast today and it was wonderful. My husband said it was so good I could make it again. Thank you for this delicious recipe!
Thank you!! I am so glad this turned out so well for you! xTieghan
So easy to make! Made it for dessert tonight and it smells and tastes absolutely wonderful! So good using fresh farm peaches in the summertime. Another Tieghan recipe that’s hit a home run!
Thank you so much Cait!! xTieghan
Made this this Sunday morning and it was delicious!! It smelled so good we couldn’t wait for it to be done. We make your Nonni’s Dutch baby all the time, and this was perfect for peach season!
Love to hear that! Thank you Laurie! xTieghan
I make Dutch babies at least monthly as we love them! I very thinly sliced peaches and they turned into chewy fruit leather at the bottom. I tink if they were sliced 1/4″they would have been better. But bottom line is that none of my kids enjoyed this and we love peaches! I wouldn’t make again.
Hi Lindsay! I am really sorry this did not turn out well for you. Is there anything that you could have changed? I would love to help! xTieghan