Dutch Baby with Maple-Glazed Peaches and Blueberries

This Sunday morning, family-style baked pancake is a must try. Made from a simple batter, the Dutch baby is a fun and delicious breakfast for both kids and adults.

Sep 13, 2022

I know, it’s a weird name for the gigantic, puffy pancake. But let me say, it’s really tasty and quite fun to make.

Also known as a German pancake, puffed pancake, baked pancake or Bismark, a Dutch baby is a mildly sweet, big, poofy pancake baked in a sizzling hot skillet. As the Dutch baby bakes, the sides rise up the edges of the pan, creating a light, puffy golden crust with a tender, eggy, custard-like interior. Once removed from the oven, the pancake quickly deflates, creating a crater.

Just out of the oven, this puffed-up Dutch baby will soon deflate. No worries, that’s exactly what it’s supposed to do.

There are a few tricks to creating the perfect Dutch baby. Make sure the cast-iron skillet or oven-safe pan is very hot before adding the batter. Use room temperature ingredients or allow the prepared batter to sit at room temperature for 30 minutes before carefully pouring it into the hot skillet. Avoid the temptation to sneak a peek during baking. Blasts of cool air hinder this pancake’s signature puff.

Traditionally topped with fresh-squeezed lemon juice and powdered sugar, I opted for fresh fruit instead. The peaches at my local farmer’s market have been out of this world delicious so I tossed them in some maple syrup along with some fresh blueberries.

To your health,

Darlene

DUTCH BABY with MAPLE-GLAZED PEACHES and BLUEBERRIES

Yield: 6 servings

Serving Size: 1/6 of the Dutch baby topped with 1/2 cup fruit

Prep: 15 minutes

Ready: 35 minutes

INGREDIENTS

3/4 cup 1% milk, room temperature
3 large eggs, room temperature
3 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter), divided
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/8 teaspoon kosher salt
2 cups fresh sliced peaches
1 cup fresh blueberries
2 tablespoons maple syrup

DIRECTIONS

Place a 10-inch cast-iron skillet or oven-safe skillet in a preheated 425-degree oven for 5 minutes.
In a blender, combine milk, eggs, 2 tablespoons melted butter and oil blend, sugar, vanilla, flour, and salt. Process for 30 to 60 seconds, scraping down sides of blender with a rubber spatula to ensure ingredients are mixed.
Using hot pads, remove hot skillet from oven and place remaining 1 tablespoon butter and oil blend in skillet. Tilt skillet, allowing butter and oil blend to coat entire bottom of pan. Pour batter into center of the skillet and carefully return skillet to oven. Bake until puffed and edges are lightly golden brown, about 15 to 18 minutes.
While Dutch baby is baking, place sliced peaches and blueberries in a bowl, drizzle with maple syrup and gently toss.
Remove Dutch baby from oven and top with maple-glazed fruit. The pancake will puff up during cooking and fall once removed from the oven.

Nutrition Information per Serving

211 Calories, 8 g Total fat, 3 g Saturated fat, 0 g Trans fat, 97 mg Cholesterol, 107 mg Sodium, 29 g Total carbohydrate, 1 g Dietary fiber, 16 g Total sugars, 8 g Added sugars, 6 g Protein, 1 mcg (6%) Vitamin D, 49 mg (4%) Calcium, 1 mg (6%) Iron, 159 mg (4%) Potassium