Cardamom Dutch Baby With Caramelized Peaches
Published July 23, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2large eggs
- ⅔cup/85 grams all-purpose flour
- ⅔cup/160 milliliters whole milk
- ¼teaspoon 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
- ¼teaspoon vanilla extract
- ¼teaspoon ground cardamom
- ¼teaspoon flaky sea salt
- 2tablespoons whole milk
- Whipped cream, to serve
For the Dutch Baby
For the Caramelized Peaches
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
- 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
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Comments
I made this this morning with some slight variations. I used an 8-inch cast iron skillet, and sautéd a handful of blueberries and two peaches in it first. I didn’t have any cardamom but I didn’t worry about it. I added a pinch of salt to the batter and only used a scant half a cup of milk and flour, and two eggs. I added the vanilla to the batter instead of the fruit. Any kind of sugar you have on have will do. Cooked at 440 for 15 minutes. It came out perfectly. While theoretically it was enough for two people, I ate the whole thing. The trick to the best Dutch babies is to throw everything into a blender and then let the batter sit for 15 minutes or so so that the batter temperature approaches room temperature and the flour has time to absorb the liquid. I find this gives me the best rise.
As soon as I saw this recipe I went right to the kitchen and whipped it up for breakfast! Cardamom is my favorite spice!! However,my husband and I agreed that salted butter doesn't season the batter enough. Add some salt! It tasted too flat for our taste. I didn't quite have enough peaches so I made up the difference with blueberries. Delicious. I think you could easily make more fruit topping because even with the correct amount of fruit this is pretty minimal.
The food stylist piled the peaches & whipped cream on for the photo. I followed the directions and added mine to each serving. If there are only 2 of you, like at my house, it makes storage easier if you can't eat it all.
I was hoping to recreate the Bickford Dutchboy pancake of my youth. Followed the recipe as written and was disappointed by the results. The pancake raised on the sides but not in the center. Found the result to be tasteless and spongy. I’ll try a different recipe next time.
Topping delicious but rich. Pancake did not rise. Edible, but heavy and not right. In the future, I will use my regular NYT dutch baby recipe, and adapt the way I normally do, by cooking fruit in the skillet, topping with the batter and then putting it on the oven.
I am envious of all your successes. I used a blender for the batter, but It came out of the oven browned, edible but not the least bit fluffy == more a cross between a heavy pancake and a soggy pizza dough. Wish I knew what went wrong.