With a batter that comes together in the blender, this Peach German Pancake (AKA, Dutch Baby) is studded with sweet peaches and baked until golden and puffy, making it perfect for slicing and sharing at breakfast or brunch!
Before peach season is over, I just have to pay homage to my favorite summer fruit with one last peach recipe! The good news is that even if you find yourself craving this dish in November (you know, in case you're one of those rare souls who requires a break from all the pumpkin), you can easily substitute frozen peaches for fresh.
So raise your hand if you've had a German Pancake before? You may have heard it referred to as a Dutch Baby instead, but they're one in the same. I would compare a German Pancake to a breakfast-y popover, except in pancake form. It bakes up in a dish or skillet, turning golden brown and magically puffing up in the process. As soon as you remove it from the oven, it deflates. I happen to think that powdered sugar makes an ideal German Pancake topping, but maple syrup is pretty darn tasty as well.
Now a plain German Pancake is good, y'all...but a peach-studded German Pancake is even better! As a bonus, it's totally simple to make. Briefly bake your cinnamon and sugar-coated peaches in a pool of sizzling butter while you whip up your batter in the blender. Then pour that batter on top of the hot, buttery peaches and wait for the oven to do its magic! Easy as pie -- er, pancake. 😉
Not only does this recipe make for a special breakfast, but it would also be a lovely addition to any brunch menu. Around these parts, I've even been known to serve a Peach German Pancake as breakfast-for-dinner. Who would argue with that? Certainly not me...or my kids...or my hubby. I'm willing to bet your family will love this one, too! 🙂
More Recipes to Celebrate Summer
- Minty Peach Lemonade
- Baked Parmesan Zucchini Rounds
- Slow Cooker Pineapple Pulled Pork with Homemade Pineapple BBQ Sauce
- Tomato Cucumber Pasta Salad with Avocado
Peach German Pancake
- 3 tablespoons sugar, DIVIDED
- 1 teaspoon cinnamon, DIVIDED
- 2 cups peaches, peeled and sliced (about 10 to 12 ounces, fresh or frozen)
- 2 tablespoons butter
- 3 eggs, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Powdered sugar
- Position oven rack one level lower than center and preheat oven to 400°F.
- In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
- Place butter in a 9- to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
- Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
- While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
- Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.
Originally posted at The Recipe Critic on June 9, 2014.