Peach Dutch Baby

A Dutch Baby is a form of pancake without chemical leaveners added that make a normal pancake rise. I love the idea of less flour and no added chemicals to make a more whole food breakfast. I added peaches and cinnamon for a lovely end of the summer flavor burst. Enjoy!

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

4 tbsp butter divided (I use plant butter)
4 eggs
2/3 cup buttermilk
2/3 cup all-purpose flour
1 tbsp brown sugar
2 tsp almond extract
1 tsp salt
1 peach thinly sliced
Powdered sugar
Pecans
Pure maple syrup

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat oven to 440℉ / 227℃ and place oven rack in center of oven.
Slice your peaches thinly, so that they will bake through as much as possible while the Dutch Baby rises.
Place two tablespoons of the butter in the skillet and place in the oven to melt in pan, but do not let burn or brown.
Then put the other two tablespoons of butter in a microwave safe dish and melt.
While butter is melting in oven, place eggs, buttermilk, flour, sugar, almond extract, cinnamon and salt in a blender.
Blend on low (or pulse) for one minute.
Scrap down sides and add melted butter and blend on low for about 30 seconds more, or until smooth.
When the skillet butter is melted, remove from oven (don’t forget your oven mitt!) and carefully swirl butter around pan, coating all sides and bottom.
Pour all of the batter into hot skillet.
Arrange peach slices on top of batter in center of pan and immediately place in the oven and bake for 20-25 minutes, or until puffed up and golden brown.
Remove from oven and transfer to plate(s) and immediately serve.

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