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Peach Dutch Baby with Blueberry Compote

Peach Dutch Baby with Blueberry Compote

"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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44 m servings 273 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 4
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Made this recipe this morning. Two minor modifications: I added 2 teaspoons of cornstarch to the blueberry compote. It seems thin to me. I melted butter in the skillet coated the skillet, pulled...

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

I tried this recipe this morning and found it doughy. I wonder about adding baking powder to get a little more airiness.

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