Puff Pancake with Caramelized Fruit
Elevate your breakfast or brunch game with this stunning Puff Pancake with Caramelized Fruit, a showstopping dish that's as easy to make as it is impressive to serve. This oven-baked puff pancake, also known as a Dutch baby, boasts a light, airy texture with irresistible golden edges. Its magic lies in the pairing of fluffy batter, prepared in minutes with the help of a blender, and the rich topping of caramelized fruit—think tender slices of peaches, apples, or even berries, beautifully glazed in a buttery brown sugar sauce with a hint of cinnamon and lemon. Ready in just 40 minutes, this one-pan wonder is perfect for weekend mornings or special occasions. Garnish with a dusting of powdered sugar for an elegant finish and savor each bite of this warm, sweet masterpiece!
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter
- 3 medium firm-ripe peaches (or other fruit like apples, pears, or berries)
- 3 tablespoons brown sugar
- 0.5 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C). Place a 10- or 12-inch oven-safe skillet or baking dish in the oven to heat while you prepare the batter.
In a blender, combine the eggs, whole milk, flour, granulated sugar, and vanilla extract. Blend until the batter is smooth and has no lumps. Let the batter rest for 5 minutes.
Carefully remove the hot skillet or baking dish from the oven and add 4 tablespoons of unsalted butter. Swirl the butter around to coat the bottom and sides of the dish completely.
Quickly pour the prepared batter into the hot skillet and return it to the oven. Bake for 20–25 minutes, or until the pancake is puffed and golden brown around the edges.
While the pancake bakes, prepare the caramelized fruit. Peel and slice the peaches (or chosen fruit) into even wedges.
In a medium skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the brown sugar, cinnamon, and lemon juice, stirring to combine.
Add the fruit slices to the skillet and cook, stirring occasionally, until they are tender and coated in the caramel sauce, about 5–7 minutes. Remove from heat and set aside.
When the pancake is done, remove it from the oven. It will deflate slightly as it cools—this is normal.
Spoon the caramelized fruit over the pancake and dust with powdered sugar, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 117.6 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 504 mg | 39% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
