Cardamom Dutch Baby With Caramelized Peaches
Published July 23, 2025

- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
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Ingredients
- 2large eggs
- â…”cup/85 grams all-purpose flour
- â…”cup/160 milliliters whole milk
- ÂĽteaspoon ground cardamom
- 2tablespoons salted butter
- 3tablespoons salted butter
- 2tablespoons light brown sugar
- 1pound slightly underripe peaches (see Tip), pitted and sliced into ½-inch wedges
- ÂĽteaspoon vanilla extract
- ÂĽteaspoon ground cardamom
- ÂĽteaspoon flaky sea salt
- 2tablespoons whole milk
- Whipped cream, to serve
For the Dutch Baby
For the Caramelized Peaches
Preparation
- Step 1
Heat the oven to 425 degrees. Place a 10-inch cast-iron skillet in the oven to heat as well.
- Step 2
Prepare the Dutch baby batter: Whisk together eggs, flour, milk and cardamom in a large bowl and set aside. Once the oven reaches 425 degrees, drop the 2 tablespoons of salted butter into the hot cast-iron and melt the butter, swirling it around the skillet.
- Step 3
Add the batter to the skillet, slide it into the oven and bake the Dutch baby for 16 minutes, until it puffs up dramatically in the center and is golden brown around the edges.
- Step 4
While the pancake cooks, prepare the peaches: In another medium pan over medium-high heat, add 2 tablespoons of butter and once melted, stir in the brown sugar. Once the brown sugar dissolves, stir in the peaches, vanilla and cardamom and cover the pan. After 4 minutes, lower the heat to medium and add in the remaining 1 tablespoon butter and the salt. Cover and cook, stirring occasionally, for 5 to 9 minutes longer, until the peaches are tender. Uncover, remove pan from the heat, and stir in the milk.
- Step 5
Cut the Dutch baby into wedges and serve topped with peaches and whipped cream.
- Slightly under ripened peaches are ideal for this recipe, but if your peaches are ripe or overly ripe, you can reduce the sugar and the cook time accordingly.
Private Notes