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peaches and cream dutch baby
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4 from 16 votes

Peaches and Cream Dutch Baby

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 270kcal
Author: Ashley Boyd


  • 4 tablespoons salted butter divided
  • 3 medium peaches pitted and cut into chunks
  • 2 tablespoons dark brown sugar
  • ½ teaspoon ground cinnamon
  • 4 eggs
  • cups milk I used unsweetened almond
  • cup white whole wheat or all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • powdered sugar and or maple syrup for serving
  • fresh sliced peaches for serving

Cinnamon Whipped Cream


  • Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet.
  • In a medium bowl, toss peaches with brown sugar and cinnamon to coat. Transfer peaches to skillet with butter and cook in preheated oven for 5 minutes.
  • In a blender, combine the eggs, milk, flour, vanilla, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.
  • Remove the hot skillet from the oven and pour the batter into the skillet right on top peaches. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.
  • While your dutch baby is in the oven, make the cinnamon whipped cream. In a medium bowl, whip together heavy cream, powdered sugar, vanilla extract and cinnamon with an electric hand mixer until stiff peaks form.
  • Remove the Dutch Baby from the oven and top with cinnamon whipped cream, peaches, powdered sugar, and maple syrup. Dig in!


Serving: 1serving | Calories: 270kcal