Peach Dutch Baby with Blueberry Compote Recipe -
Peach Dutch Baby with Blueberry Compote Recipe
  • READY IN 44 mins

Peach Dutch Baby with Blueberry Compote

Recipe by  

"Your brunch will be the talk of the town when you serve a puffy pancake baked with sliced peaches and a sweet blueberry sauce. A bit of optional shredded sweet basil adds a touch of elegance. You can also serve this elegant dish for dessert."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 325 degrees F. Drain canned peaches, reserving 1/4 cup of the syrup; set aside. For batter, whisk eggs, sugar, the 2 tablespoons melted butter, the lemon zest and salt in a medium bowl. Whisk in flour and milk until smooth. (Batter will be thin.)
  2. Heat a 10-inch cast iron or oven-safe skillet over medium heat. Melt the 1 tablespoon butter in the skillet; pour in batter. Quickly arrange peaches on top of batter. Bake for 25 to 30 minutes or until puffed and golden.
  3. Meanwhile, for Blueberry Compote, cook reserved syrup and blueberries over medium heat in a medium saucepan for 4 to 5 minutes or until berries begin to soften. Remove from heat.
  4. To serve, sprinkle pancake with powdered sugar and, if desired, basil. Cut into 6 wedges. Serve with Blueberry Compote.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 29 mins
  • READY IN 44 mins

Reviews More Reviews

Apr 12, 2014

I used self rising flour, and omitted the salt. Turned out GREAT!

Mar 12, 2014

Sweet but healthy , definitely something that I loved to share with my kids.


2 Ratings

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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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