Puffy Vanilla Bean Peach Pancake
Make your pancakes in the oven! Try this oven-baked Dutch baby peach pancake, flavored with vanilla and nutmeg. Let your breakfast bake while you sip your coffee.
Let me begin by saying, calling this a “pancake” is a bit of a stretch. Also, puffy is a bit of a stretch. This peach pancake comes out of the oven puffy, but it deflates quickly. However, it tastes stinking good. What else really matters?
Not being familiar with oven pancakes, commonly called “Dutch babies” or “German pancakes”, I wasn’t sure how this recipe would go. It puffs way up in the oven, which is fun, and then falls down. I was disappointed at first, but apparently that’s exactly what it’s supposed to do! Who would have guessed?!
Anyways….with only a half cup of flour and lots of milk and eggs (four!), this puffy peach pancake has almost a baked custard consistency. It reminds me of bread pudding minus the bread. And bread pudding is always a good thing!
So it isn’t really a pancake, as you would think of a pancake. But it is 100% delicious!
Vanilla, nutmeg, and cinnamon complement the peaches perfectly. If you don’t happen to have a vanilla bean, substitute pure vanilla extract.You can use canned peaches or fresh. Serve the puffy pancake with more fruit on top.
Puffy vanilla bean peach pancakes are a dreamy breakfast that won’t have you standing over the stove flipping pancakes for half an hour. Sit down and enjoy a hot cup of coffee while the puffy pancake, aka Dutch baby, bakes for 20 minutes and enjoy the drama in the oven as the pancake puffs up.
Serve immediately with more coffee, of course!
More breakfast ideas
Want more breakfasts that bake while you sip your coffee? Try:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cinnamon (or more to taste)
- 1/2 cup milk
- 4 large eggs, beaten
- 1 cup diced or sliced peaches (fresh, frozen, canned)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1 teaspoon granulated sugar
- pulp of one vanilla bean (I used a [Madagascar Bean], or 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F. Spray a 8- or 9-inch square or round baking dish with cooking spray.
- Combine flour, 1 tablespoon sugar, salt, 1/8 teaspoon nutmeg, and 1/8 teaspoon cinnamon in a large mixing bowl.
- In a large liquid measuring cup or small bowl, beat together eggs and milk. Slowly add this mixture to the dry ingredients, whisking as you add it so that there are no lumps.
- Pour batter into prepared baking dish.
- In a small bowl, combine peaches, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, sugar, vanilla bean). Stir until the peaches are well coated with the vanilla and the spices. Distribute the peaches over the batter. The peaches will sink to the bottom but then they come back up to the top as it bakes.
- Bake for 20-25 minutes or until golden brown and not jiggly in the middle.
- Serve warm with butter and/or additional peaches.
- You could easily double this recipe and use a 9×13 pan. It might require slightly increased baking time.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Delicious. I love the vanilla and nutmeg in this peach pancake.
Husband’s take: He loves this too. It was good reheated as well so leftovers are an option!
Changes I would make: Fresh peaches would be great if they are available. I would recommend peeling them first.
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