Chai Spiced Peach Dutch Baby

by jessica on September 7, 2016

The long weekend meant long mornings in pj’s with a whole pot of coffee and fancy breakfasts. After spending my Friday and Saturday on the go with friends, I welcomed some lazy time at home. This is the perfect time to have a dutch baby pancakes. It’s easy, relatively little mess, and so darn good. Since this weekend fall met summer, I decided to bring my favorite summer produce (peaches!) with my favorite fall flavor (chai spice!).


Chai Spiced Peach Dutch Baby:

(adapted from The New York Times)

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • 1 tablespoon sugar
  • Pinch of cinnamon, nutmeg, cloves, and cardamom
  • Pinch of salt
  • 4 tablespoons of butter, plus one slice of butter
  • 1 peach
  • Powdered sugar
  • Honey


Preheat the oven to 425 degrees. Slice the peach and put in a small baking dish. Top with a pinch of each of the spices and a slice of butter. Bake uncovered for 15 minutes.


Place a deep pie dish or other baking dish in the over with 4 tablespoons of butter. I use a deep dish 9″ pie dish from Pampered Chef. It’s the perfect size. In a blender, combine the eggs, milk, flour, sugar, spices, and salt. Once the butter is melted, pour the batter into the baking dish. Bake uncovered for 20 minutes. Turn the oven down to 300 and bake until golden brown (about 5 minutes).


Remove from the oven and dust with powdered sugar. Spoon peaches onto dutch baby. Drizzle with honey.


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