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Peach Dutch Baby Pancake

Author Carrie Hill


  • 3 large Eggs
  • 2/3 C. Milk
  • 2/3 C. Flour
  • 3 Tbsp Butter
  • 1 tsp. Almond Extract divided
  • 1 25 oz can Peaches or 2 cups frozen or fresh
  • 1/2 tsp Cinnamon
  • 1/4 tsp salt


  1. Preheat your oven to 450 degrees, put a large cast iron skillet in the oven to preheat - 10-12" in diameter works best.
  2. While pan is preheating, put peaches, 1/2 tsp of almond extract and cinnamon in a saucepan and turn heat on to low. You just need to heat through, you don't need to cook these unless you're using raw or frozen. In that case, cook until soft with a splash of water.
  3. In a medium size bowl, whip eggs with a wire whisk until light & frothy
  4. Add in almond extract and milk, combine then whisk in flour - the batter will be very runny
  5. Pull your preheated pan from the oven and melt the 3 Tbsp butter in the bottom of the frying pan.
  6. As soon as butter melts, pour in batter and return to oven, set timer for 20 minutes.
  7. When the pancake is finished, place on a serving plate and top with peaches, whipped cream and a dash of cinnamon or powdered sugar.