Chocolate Dutch Baby with Caramelized Peaches

Summer is nearly over and having just gotten back to the East Coast 10 days ago, I am eager to make the last of summer fruits such as peaches, tomatoes, pears, and berries. A dutch baby is a crossover between a pancake and a popover, and unlike a pancake, it is more light, fluffy, and falls soon after being taken out from the oven. This chocolate one is a good choice for those craving more fruity flavors along with the more traditional chocolate craving, and is a great brunch item that will easily serve at least 4 people. It is incredibly easy to make (unlike traditional pancakes that one has to keep an eye on), so it is easy to experiment with different flavors if you like this style – I am eager to try a vanilla dutch baby with sprinkling of lemon sugar for my next brunch.

Chocolate Dutch Baby with Caramelized Peaches

Recipe adapted from Chocolate + Connie


  • ¾ cup milk (I used 1%)
  • ⅔ cup all-purpose flour
  • 4 large eggs
  • 3 tablespoons cocoa powder
  • 1 tablespoon granulated sugar (modify depending on the sweetness of your peaches)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter
  • Slices of peeled peaches
  • Brown sugar

Special equipment needed

  • Cast iron skillet


Caramelized Peaches:
  1. Preheat oven to 350 degrees
  2. Spread out peach slices on baking tray lined with parchment
  3. Sprinkle brown sugar over the peaches
  4. Bake for 10 minutes or until peaches are soft
Chocolate Dutch Baby
  1. Preheat oven to 450 degrees F. Place a 9-inch cast iron skillet in the oven.
  2. Whisk milk, flour, eggs, cocoa, salt, and vanilla until smooth.
  3. Take skillet out of oven, add butter and return to oven until butter is melted and sizzling.
  4. Carefully pour batter into hot skillet, then bake for 20 to 25 minutes until the edges start rising and are browning on the sides.

    Taking the Dutch Baby out of the oven

  5. Top with caramelized peaches and serve immediately.

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