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.
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.
Notes
You could easily double this recipe and use a 9×13 pan. It might require slightly increased baking time.