With a batter that comes together in the blender, this 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! 🙂
Originally posted at The Recipe Critic on June 9, 2014.