This oven-baked skillet pancake combines the richness of browned butter with the sweetness of fresh cinnamon peaches. It is a light, airy dish that creates a dramatic puff in the oven, making it ideal for brunch or dessert.
List of ingredients
- 6 tablespoons butter – divided for browning and the batter.
- 1 peach – thinly sliced to ensure quick caramelization.
- 4 eggs – provide the structure and lift for the puff.
- 2/3 cup whole milk – adds richness and moisture.
- 2/3 cup all purpose flour – the base for the pancake structure.
- 2 teaspoons vanilla extract – enhances the sweetness of the peaches.
- 2 teaspoons ground cinnamon – split between the batter and the topping.
- 1/2 teaspoon kosher salt – balances the sugar and enhances flavors.
- 2 tablespoons granulated sugar – used for the final cinnamon-sugar dusting.
- Whipped cream and maple syrup – for serving and topping.
step-by-step instructions
- Preheat and Brown: Preheat your oven to 450 degrees F. Place 4 tablespoons of butter and the thinly sliced peaches into a 10-12 inch cast iron skillet. Put the skillet in the center of the oven for 5-8 minutes, or until the butter has browned and smells nutty.
- Prepare the Batter: In a blender, combine the eggs, milk, flour, vanilla, 1 teaspoon of the cinnamon, salt, and 2 tablespoons of melted butter. Blend on high for 30 to 60 seconds until the mixture is completely smooth and no flour clumps remain.
- Bake the Pancake: Carefully remove the hot skillet from the oven and immediately pour the batter over the browned butter and peaches. Return the skillet to the oven and bake for 20-25 minutes until the pancake is fully puffed and the top is golden brown. Do not open the oven door during the first 15 minutes to prevent the pancake from deflating.
- Finish and Serve: In a small bowl, stir together the remaining 1 teaspoon of cinnamon and the granulated sugar. Remove the Dutch baby from the oven, sprinkle the cinnamon sugar over the top, and serve immediately with whipped cream and maple syrup.
Optimizing Your Baking Equipment
Selecting the Right Cast Iron Skillet
A 10 to 12 inch cast iron skillet is essential because it retains heat better than other materials. This high thermal mass ensures the butter browns quickly and the batter sears instantly upon contact. Avoid using thin aluminum pans as they cannot maintain the temperature needed for a high rise.
Maintaining Pan Seasoning
Ensure your skillet is well-seasoned to prevent the batter from sticking to the sides. A smooth, polymerized oil layer allows the pancake to slide up the walls of the pan as it puffs. If your pan is rusty or peeling, re-season it before attempting this recipe.
Using a High-Speed Blender
A blender is preferred over a whisk to incorporate air into the batter and eliminate flour lumps. The high speed creates a very smooth emulsion of fats and liquids. If you do not have a blender, sift the flour and whisk vigorously by hand until no streaks remain.
Mastering the Brown Butter Technique
Recognizing the Browning Stage
Brown butter, or beurre noisette, is achieved when the milk solids in the butter toast and turn golden brown. Watch for the butter to stop foaming and begin to show small brown specks. It should have a distinct toasted hazelnut aroma before you remove it from the heat.
Preventing Butter Burn
Butter can go from browned to burnt very quickly due to the high oven temperature. Stay vigilant during the 5-8 minute heating window. If the butter smells acrid or looks black, discard it and start over to avoid a bitter taste in the final dish.
Integrating Peaches with Butter
Adding the peaches directly to the browning butter allows the fruit to sauté in the flavorful fats. This process caramelizes the natural sugars in the peaches while they soften. Ensure slices are thin enough to cook through in the short time the butter takes to brown.
Peach Selection and Preparation
Choosing the Ideal Ripeness
Select peaches that are fragrant and give slightly when pressed but are not mushy. Overripe peaches release too much moisture, which can make the bottom of the pancake soggy. Firm-ripe peaches hold their shape better during the high-heat baking process.
Uniform Slicing for Even Cooking
Cut peaches into consistent, thin wedges to ensure they cook evenly in the skillet. Slices that are too thick may remain hard, while those that are too thin may burn. Aim for about 1/8 to 1/4 inch thickness for the best results.
Using Alternative Stone Fruits
If peaches are out of season, nectarines are an excellent substitute as they have a similar texture and sugar content. Plums or apricots can also work, though they may add a slight tartness to the dish. Adjust the cinnamon-sugar topping to balance the acidity of these fruits.
The Science of the Perfect Puff
The Role of Oven Temperature
A high oven temperature of 450 degrees F is critical for creating steam. The heat causes the moisture in the batter to expand rapidly, pushing the pancake upward. If the oven is too cool, the pancake will be dense rather than airy.
Avoiding Premature Deflation
Opening the oven door during the first 15 minutes allows cold air to enter and drops the internal temperature. This sudden change can cause the steam bubbles to collapse, leading to a flat pancake. Use the oven window and a light to monitor progress instead.
Visual Cues for Doneness
The Dutch baby is done when the edges are deeply browned and have pulled away slightly from the sides of the pan. The center should be set and not jiggly, although it will naturally sink slightly as it begins to cool. Look for a golden-brown hue across the top surface.
Customizing Flavors and Toppings
Alternative Sweetener Options
While maple syrup is traditional, honey or agave nectar provide different floral notes that complement the peaches. A drizzle of warmed apricot jam can also intensify the fruit flavor. For a less sweet version, use a dusting of powdered sugar instead of the cinnamon-sugar mix.
Adding Texture with Nuts
Toasted sliced almonds or crushed walnuts add a necessary crunch to the soft texture of the pancake. Add these to the skillet along with the peaches for a toasted flavor, or sprinkle them on top after baking. Pecans pair particularly well with the cinnamon and brown butter.
Fresh Fruit Pairings
Fresh blueberries or raspberries added to the skillet provide a tart contrast to the sweet peaches. You can also top the finished pancake with fresh sliced strawberries. Adding a squeeze of fresh lemon juice over the peaches before baking enhances the brightness of the fruit.
Storage and Reheating Guide
Short-Term Refrigeration
Leftover Dutch baby can be stored in an airtight container in the refrigerator for up to two days. Because it is a custard-like batter, it will lose its puff and become denser upon cooling. Store it with a piece of parchment paper between layers to prevent sticking.
Best Reheating Methods
The best way to reheat a Dutch baby is in a toaster oven or conventional oven at 350 degrees F. Heat for 5-10 minutes until the edges crisp up again. Avoid the microwave, as it will make the texture rubbery and soft.
Freezing Instructions
While not ideal for the texture, you can freeze slices of the cooked pancake. Wrap each slice tightly in foil and place them in a freezer bag. Thaw in the refrigerator overnight before reheating in the oven to restore some of the crispness.
Troubleshooting Common Issues
Solving a Flat Dutch Baby
If the pancake does not rise, it is usually because the skillet was not hot enough when the batter was added. Ensure the skillet has been in the oven for the full recommended time. Additionally, ensure your eggs are at room temperature to allow for better aeration.
Correcting Over-Browned Edges
If the edges burn before the center is cooked, your oven may be running too hot or the heat is uneven. Try moving the skillet to a lower rack or rotating it halfway through the bake. Ensure you are using a thermometer to verify the actual oven temperature.
Fixing a Gummy Center
A gummy or undercooked center often results from adding too much fruit, which releases excess moisture. Ensure peaches are sliced thinly and not overloading the pan. If the center is underdone but the edges are dark, cover the edges with foil and bake for another 5 minutes.
Frequently Asked Questions
Can I use a non-stick pan?
It is not recommended. Non-stick pans do not distribute heat as evenly as cast iron and cannot withstand the high temperatures required for a proper Dutch baby puff. They also lack the thermal mass to brown the butter effectively.
Can I use frozen peaches?
Yes, but you must thaw them completely and pat them dry with paper towels first. Frozen peaches release significantly more water than fresh ones, which can dilute the browned butter and prevent the batter from searing.
Can I make the batter in advance?
You can prepare the batter up to two hours in advance and keep it in the refrigerator. However, for the maximum rise, it is best to pour the batter into the skillet immediately after blending while the air bubbles are still active.
Do I have to use whole milk?
Whole milk provides the best fat content for a tender crumb. If using 2% or skim milk, the pancake may be slightly less rich and may not brown as deeply. For a dairy-free option, full-fat coconut milk or oat milk are suitable substitutes.
What if I don’t have a blender?
You can use a whisk and a mixing bowl. Sift the flour first to remove lumps, then whisk the wet ingredients into the dry ones vigorously. Ensure the batter is completely smooth before pouring it into the hot pan.
Print
Brown Butter Cinnamon Peach Dutch Baby
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Light, airy, and swirled with sweet peaches, brown butter, and cinnamon sugar. This baby takes almost no time to make, is super simple, and so incredibly delicious.
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
- Step 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.
- Step 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.
- Step 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.
- Step 4: In a small bowl, combine the remaining 1 teaspoon cinnamon and the sugar.
- Step 5: Remove the Dutch Baby from the oven and sprinkle with cinnamon sugar. If desired, serve topped with whipped cream and maple syrup.
Notes
Use a cast iron skillet for the best results. Avoid opening the oven door during the first 15 minutes of baking to prevent the pancake from deflating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 230 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 155 mg