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Dutch Baby with Peach Sauce for a Crowd

This impressive pancake easily bakes up for weekend brunches. The silky peach sauce is made from affordable canned peaches.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
269 calories per serving


> 2 tbsp unsalted butter
> 4 large eggs
> 1 cup low-fat milk
> 1 cup all-purpose flour
> 6 tbsp granulated sugar, divided
> 1 (15 oz) can sliced peaches, drained
> 2 tsp lemon juice
> Confectioners sugar, for dusting


Place oven rack in center of oven. Preheat oven to 425°F. To a 9x13-inch baking dish or 3-qt oval baking dish, add the butter. Place baking dish in oven to preheat and melt butter.
To a blender or food processor, add the eggs and purée on high 1 min. Add the milk, flour, and 3 tbsp granulated sugar. Blend 1 min., until smooth. Once baking dish is hot and butter has melted, carefully remove dish from oven. Pour batter into hot dish and swirl to coat. Bake 20–25 min., until puffed and golden.
Meanwhile, to a 10-inch skillet on medium, add the peaches, lemon juice, remaining 3 tbsp granulated sugar, and ⅔ cup water. Cook 15–20 min., until peaches are softened. Using a potato masher, mash peaches until saucy. When Dutch baby is done, dust with the confectioners’ sugar and drizzle peach sauce over top. Serve immediately.

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