Peach Dutch Baby Pancake with Cherry Compote
Peach Dutch Baby Pancake with Cherry Compote is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan.
Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes.
Transfer cherry compote to a medium bowl and chill.
Preheat oven to 425°F.
Melt 2 tablespoons butter in a small saucepan; scrape into a blender.
Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt.
Blend batter until smooth; set aside in blender.
Heat a 12" cast-iron skillet over medium heat.
Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes.
Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes.
Briefly reblend reserved pancake batter.
Pour evenly over peaches and transfer to oven.
Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven).
Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
Compote can be made 1 day ahead.
Cover and chill.
Remove lemon peel just before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.