Peachy Dutch Pancake Recipe
Peachy Dutch Pancake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend’s mom for the recipe so we could make it at home. This is my version.—Carol Rogers, Tipton, IA
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup butter, cubed
  • 2 cups fresh or frozen thinly sliced peaches, thawed and drained
  • 4 large eggs
  • 1-1/4 cups fat-free milk
  • 1/2 teaspoon almond extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • Warm peach preserves and maple syrup

Directions

Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly.
Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown.
Remove from oven; serve immediately with preserves and syrup.
To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown. Yield: 8 servings.
Originally published as Peachy Dutch Pancake in Breakfast & Brunch Bookazine 2015, p29

  • 1/4 cup butter, cubed
  • 2 cups fresh or frozen thinly sliced peaches, thawed and drained
  • 4 large eggs
  • 1-1/4 cups fat-free milk
  • 1/2 teaspoon almond extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • Warm peach preserves and maple syrup
  1. Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly.
  2. Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown.
  3. Remove from oven; serve immediately with preserves and syrup.
  4. To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown. Yield: 8 servings.
Originally published as Peachy Dutch Pancake in Breakfast & Brunch Bookazine 2015, p29

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