Lemon & Peach Dutch Baby

Lemon & Peach Dutch Baby with Sicilian Lemon EVOO & Summer Peach Vinegar

Bright, fluffy, and bursting with sunshine — this Lemon & Peach Dutch Baby is your new summer brunch showstopper. Baked to golden perfection, it rises dramatically in the oven, then settles into a tender, custardy center that’s just begging for a drizzle of flavor.

We elevate this classic with a citrusy twist: our Sicilian Lemon EVOO adds zesty richness right into the batter, while a splash of Summer Peach Vinegar creates a fruity glaze that’s sweet, tangy, and utterly irresistible.

Topped with fresh peach slices, a dusting of powdered sugar, and maybe a scoop of vanilla bean ice cream (we won’t judge), it’s a bright, feel-good dish that tastes like golden hour on a plate.

Perfect for brunch tables, special mornings, or any moment that deserves a little extra sunshine.

🍑 Sweet. Citrusy. Dutch Baby bliss.

Ingredients:

1/4 Sicilian Lemon EVOO, Divided

1/2 cup whole milk

1/2 cup all-purpose flour

4 large eggs

3 tablespoons granulated sugar

1 teaspoon vanilla

1/4 tsp Vanilla Bean Sea Salt

the zest of one lemon

2 peaches sliced

2 tbsp Summer Peach Balsamic

Instructions

1. Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.

2.  Add the milk, flour, eggs, granulated sugar, vanilla, salt, 2 tbsp EVOO, and lemon zest, and blend until smooth. (Do not skip this step —the batter will be lumpy if you do.)

3. Place the remaining 2 tablespoons of EVOO into the cast iron skillet. Turn the heat up to medium-high. Let the EVOO Heat up, add the peaches & Balsamic, and give the skillet a shake. Immediately pour the batter over the peaches and transfer the skillet to the oven.

4. Bake until the pancake is puffed and golden, about 15 minutes. Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with Summer Peach Balsamic.