Pioneer Woman Peach Dutch Baby

This puffy, golden Pioneer Woman peach dutch baby is an oven-baked pancake made with eggs, milk, vanilla, a touch of flour and cinnamon, melted butter, and sliced ripe peaches arranged on top before baking. It takes about 15 minutes to prep and 20 minutes in the oven.

The batter is almost all eggs with just enough flour to give it structure. You blend everything together until smooth, pour it into a hot buttered cast iron skillet, lay the peach slices across the top, and let the oven do the rest. The edges puff up dramatically while the center stays custardy and soft. That puff is the whole show, so don’t open the oven door during the first 15 minutes or it deflates.

The two-temperature bake is important. You start at 425°F to get that big, dramatic rise, then drop to 325°F for the last 5 to 10 minutes to finish cooking the center without burning the edges. Serve it the second it comes out of the oven because it starts deflating almost immediately. A dutch baby that sits on the counter for 10 minutes loses half its height and all of its visual impact.

Pioneer Woman Peach Dutch Baby

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Peache Desserts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings:10 servingsCalories:112 kcal Best Season:Summer

Description

This Pioneer Woman peach dutch baby bakes a simple egg batter with sliced peaches in a hot skillet until dramatically puffed and golden, served warm with maple syrup.

Ingredients

• 4 eggs
  
• 1/2 cup whole milk or cream
  
• 1 teaspoon pure vanilla extract
  
• 1/4 cup all-purpose flour (or white rice flour for gluten-free)
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon cinnamon, or more to taste
  
• 2 tablespoons melted butter, plus extra for the pan
  
• 2 ripe peaches
  
• Butter, maple syrup, and whipped cream, for serving

Instructions

1. Preheat the oven to 425°F. Butter the bottom and sides of a 12-inch cast iron skillet or a 9×13-inch glass baking dish.
   
2. Blend the eggs, milk or cream, and vanilla until smooth. Add the flour, salt, and cinnamon and blend again.
3. Add the melted butter and blend once more.
   
4. Slice the peaches. Give the batter one final blend.
   
5. Pour the batter into the prepared skillet. Arrange the peach slices on top of the batter.
   
6. Bake for 15 minutes at 425°F. Reduce the oven temperature to 325°F and continue baking for an additional 5 to 10 minutes, until the edges are puffed and golden.
   
7. Remove from the oven and serve immediately with butter, a drizzle of maple syrup or honey, and a dollop of whipped cream.

FAQs

Can I make this without flour?

Yes. It comes out more eggy and less puffy, but it still tastes good. If you skip the flour, use cream instead of milk to add some richness back. White rice flour is also a good gluten-free swap that keeps the texture close to the original.

Why did my dutch baby not puff up?

The oven probably wasn’t hot enough, or the door was opened too early. The high initial heat is what creates the dramatic rise. Make sure the oven is fully preheated to 425°F before the skillet goes in, and don’t peek during the first 15 minutes.

Can I use frozen peaches?

Thaw and drain them first. Frozen peaches release extra water that can make the center of the batter soggy instead of custardy. Fresh, ripe peaches give the best flavor and hold their shape better on the surface.

What do I serve it with?

Lots of butter, a drizzle of maple syrup, and a spoonful of whipped cream straight from the oven. For brunch, the Peach Smoothie alongside gives guests a cold, fruity drink to pair with this warm, custardy pancake. The Peach Bellini also works beautifully at the same table if you want a bubbly cocktail to go with it.

Does it taste good cold?

It works as a cold snack spread with butter, though it loses its puff entirely. The texture changes from airy and custardy to more like a dense crepe. For the best experience, eat it within minutes of pulling it from the oven.