Get ready to treat yourself with a delicious meal you’ll love for brunch this fall, Dutch baby pancakes with peach compote. With an abundance of juicy peaches on hand this season, I really wanted to create a indulgent way to use them on one of our favorite family dishes!

Have you ever made a Dutch Baby pancake? We also call them German Pancakes. They are SO easy to make! It just takes a few simple steps like mixing milk, eggs, salt and flour. Then you melt some butter in a pie dish and add the batter in a hot oven.

Tips for making Dutch Baby Pancakes:

Use a stoneware or glass pie dish. I have tested these pancakes in different pans and I have found that they will NOT rise high in a cake pan, aluminum or fry pan. You need to use a stone pie dish or glass if you want tall walls on your pancakes!
Add your pans to the oven when its preheating. This allows the pans to be nice and hot before you add the batter.
Only add the butter RIGHT BEFORE adding the batter. If you let it sit too long it will brown.
Add the batter and shut the oven door as soon as possible. You want to trap all the heat in the oven so the batter starts to rise almost immediately.
Dutch Baby Pancakes can be served with fresh fruit, jams, lemon slices and powdered sugar, butter and syrup, compote or fillings like apple!
These pancakes are best eaten hot, right out of the oven.

Dutch Baby Pancakes with Peach Compote (Makes one pancake)

Handmade Farmhouse

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Cuisine American

Ingredients

2 Tablespoons Salted butter
2 Large Eggs
1/2 Cup All purpose flour
1/2 Cup Milk
1/4 teaspoon salt

Peach Compote

5 medium Peaches Peeled and chopped
3 Tablespoons Brown Sugar
1 Tablespoon Salted Butter
1/4 teaspoon cinnamon
1/4 teaspoon lemon juice

Instructions

Preheat oven to 400° and add your empty pie dish to heat up with the oven.
2. Mix ingredients together in a bowl. Mix until smooth but do not over-beat.
3. When oven has reached 400°, Add 2 tablespoons of butter to your pie dish and allow to melt.
4. Quickly brush butter up on the sides of the pie dish and add your batter. Close the oven door as quick as possible so you don't allow the heat to escape.
5. Bake for 25-30 minutes or until pancake is puffy, tall and golden brown.
6. Serve hot with fresh fruits, lemon slices, powdered sugar, syrup or compote.
PEACH COMPOTE:
In a large frying pan, melt butter on medium-high heat.
Peel and chop peaches and add to butter. Sprinkle with lemon juice, brown sugar and cinnamon.
Allow to simmer and sauté for 10-12 minutes or until sauce thickens. Serve warm on Dutch Baby Pancake.
*I would not suggest making ahead or storing pancake. It is best enjoyed fresh and hot.
*For best results, use a stoneware or glass pie dish. The walls of the pancake will not rise if baking in a cake pan, aluminum pan or fry pan.
*If you want to make two or more pancakes, I would suggest mixing batter in separate bowls for multiple pancakes.