Cardamom Dutch Baby With Caramelized Peaches

Published July 23, 2025

Cardamom Dutch Baby With Caramelized Peaches
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(5)
Comments
Read comments

Made with pantry staples but dressed up with peaches and cardamom, this Dutch baby makes for a large-format weekend brunch dish that can easily feed the whole family but feels fancy. The recipe takes advantage of the abundance of juicy summer peaches, which simmer gently in a foolproof caramel sauce that uses little more than butter, brown sugar, cardamom and the liquid released from the peaches. A dollop of whipped cream ups the luxury factor. While the peaches can be prepared up to three days in advance and refrigerated, the pancake is best eaten right away, crisp at the edges and fluffy to the core.

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Ingredients

Yield:2 to 4 servings

    For the Dutch Baby

    • 2large eggs
    • â…”cup/85 grams all-purpose flour
    • â…”cup/160 milliliters whole milk
    • ÂĽteaspoon ground cardamom
    • 2tablespoons salted butter

    For the Caramelized Peaches

    • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

333 calories; 19 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 8 grams protein; 290 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Place a 10-inch cast-iron skillet in the oven to heat as well.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Cut the Dutch baby into wedges and serve topped with peaches and whipped cream.

Tip
  • 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.

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