grilled dutch baby with peaches and cream

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grilled dutch baby with peaches and cream

This grilled Dutch baby was born out of pure necessity: I couldn’t bear cranking up my oven in the midst of this summer heat. To my delight, it worked flawlessly. In fact, I liked it even better than my oven-baked versions!

how to make a Dutch baby on the grill

The technique for a grilled Dutch baby is almost identical to a classic one, so if you’ve made a Dutch baby before there’s not much new to learn.

You’ll start by heating your cast iron skillet on the grill as it preheats. When it reaches 450°F, you’ll toss in some cubed butter and carefully swirl the skillet until the butter melts. Pour in the batter, return the skillet to the grill, close the lid, and let it cook until the pancake puffs and crisps. It will be tempting to check on it, but resist the urge — you don’t want it to deflate!

Using the grill means the bottom of the pancake gets extra brown and crisp, providing a really tasty contrast to the light and fluffy center. I topped mine with lightly-grilled peaches, fresh blueberries, and a tangy Greek yogurt whipped cream, but you can absolutely use whatever toppings you prefer. If you plan to go the savory route, simply omit the sugar in the batter.

grilled dutch baby with peaches and cream

serves 4
grilled dutch baby aside halved peaches

Ingredients

For the Dutch baby:

  • 2/3 cup all-purpose flour
  • 2/3 cup whole milk
  • 3 large eggs
  • 1 tablespoon granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into 4 pieces

For the Greek yogurt whipped cream:

  • 1/2 cup 2% or full-fat plain Greek yogurt (I used Fage)
  • 1/2 cup heavy cream
  • drizzle of honey
  • dash of pure vanilla extract

For serving:

  • sliced peaches (fresh or grilled)
  • fresh blueberries
  • powdered sugar

Instructions

  • Place a 10-inch oven-safe skillet on the grill, then heat the grill to 450°F.
  • Make the batter: In a medium bowl, combine the flour, milk, eggs, sugar, vanilla, and salt and vigorously whisk for one full minute until completely smooth and frothy. Let the batter rest while the grill finishes heating.
  • When the grill is ready, carefully remove the hot skillet and close the lid of the grill to keep it hot. Add the butter to the skillet and quickly swirl to melt the butter and coat the pan evenly. Slowly and carefully pour in the batter.
  • Return the skillet to the grill, close the lid, and cook until puffed and crisp around the edges, 15 to 20 minutes. If you're planning on grilling the peaches, slice them in half, remove the pits, brush the cut sides lightly with olive oil, then quickly place them cut side-down on the grill after the Dutch baby has been cooking for 10 minutes. (Remember, you don't want to leave the grill open for too long for fear of the Dutch baby deflating). Remove and slice when the Dutch baby is finished cooking.
  • Meanwhile, make the whipped cream: Using a hand mixer or stand mixer, whip the yogurt, cream, honey, and vanilla until it reaches the consistency of classic whipped cream.
  • Top the warm Dutch baby with the peaches, blueberries, powdered sugar, and whipped cream. Slice into wedges and serve.
Greek yogurt whipped cream adapted from Serious Eats.  
If you’d prefer to bake the Dutch baby: Place the 10-inch oven-safe skillet in center rack of the oven (remove any racks above it), then heat the oven to 425°F. Proceed as directed above. 

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