This grain-free, dairy-free Peach Dutch Pancake is the kind of breakfast that feels as impressive as it is effortless.
The Story:
The dutch pancake bakes up light, golden, and slightly custardy, while the topping of caramelized peaches with a hint of brown sugar brings all the warmth and sweetness of summer straight to your table. It’s the perfect way to let ripe, juicy peaches shine, whether you’re making a weekend brunch centerpiece or treating yourself to something special on a slow morning! Peach season is on the way out, so let's use them well!
This recipe kicks off my One Ingredient, All Day series featuring peaches, and I can’t think of a better way to start the day! Stay tuned, because I’ll be carrying peaches right through lunch, dinner, and dessert.
Jump to:
🧾 The Ingredients:
Here are the ingredients you will need to make this peach dutch pancake.
- Eggs: Eggs provide structure, richness and texture for this skillet pancake.
- Dairy-Free Butter: You will need dairy free butter for a few different components to the recipe.
- Coconut Milk: This will be the dairy free milk required for the pancake. Feel free to use almond or oat milk. Those dairy free alternatives should also work well.
- Almond Flour: This grain free flour will make up the structure for the pancake.
- Tapioca Flour: This grain free flour helps absorb the liquid ingredients and helps with achieving a tender texture.
- Brown Sugar: For sweetness and depth of flavor, this rich sweetener enhances the comfort of this morning dish. You could use regular granulated sugar, or coconut sugar for a refined sugar free option!
- Fresh Peaches: The star ingredient! Fresh peaches get cooked down with brown sugar and cinnamon for an indulgent, sweet topping.
- Vanilla Extract: For richness and flavor in the pancake batter.
- Salt: You'll need a touch of salt for flavor balance.
- Cinnamon: This creates that warm, comforting flavor that balances perfectly with the sweetness of the peaches.
Step by Step Instructions:
- Step 1: Preheat the oven to 400°F.
- Step 2: Prepare the peach filling. Thinly slice the peaches and add to a bowl. Add the remaining filling ingredients, reserving the tapioca flour. Toss until the peaches are well coated.
- Step 3: Now, let's cook the peaches. Warm a skillet over medium heat and melt 1 Tbsp butter. Add the peaches and cook, stirring regularly, until tender and jammy with plenty of juices, about 5–8 minutes.
- Step 4: Sprinkle the tapioca flour evenly over the peaches and stir until the liquid thickens and turns glossy, 1–2 minutes. If you prefer, whisk the tapioca with a teaspoon of cool water first to make a slurry, then stir it in. Remove the peaches and juices from the skillet and set aside.
- Step 5: Prep the skillet to bake the pancake. Place the skillet back on the stove over medium low heat, and melt 2 Tbsp butter and swirl to coat.
- Step 6: Blend the pancake batter. Add all pancake ingredients to a blender and blend until smooth.
- Step 7: Immediately pour in the batter to the skillet and transfer to the oven. Bake 13-14 minutes the pancake is until puffed, cooked through, and golden brown. Do not open the stove during the baking process! This will cause the pancake to deflate, which you do not want.
- Step 8: Once the pancake if finished cooking, remove from the oven, spoon the warm peach filling on top, and serve right away with maple syrup and a dusting of powdered sugar. Enjoy!
More Summer Recipes:
📖 The Recipe:
Peach Dutch Pancake
This grain-free, dairy-free Peach Dutch Pancake is the kind of breakfast that feels as impressive as it is effortless. The pancake bakes up light, golden, and slightly custardy, while the topping of caramelized peaches with a hint of brown sugar brings all the warmth and sweetness of summer straight to your table.
Ingredients
For the peach filling:
- 2 large peaches
- 2 tablespoon dairy free butter
- 50 grams brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon tapioca flour
For the pancake:
- 4 eggs
- 110 grams coconut milk
- 2 tablespoon melted dairy free butter
- 1 teaspoon vanilla extract
- 55 grams almond flour
- 30 grams tapioca flour
- 30 grams brown sugar
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 400°F.
- Prepare the peach filling. Thinly slice the peaches and add to a bowl. Add the remaining filling ingredients, reserving the tapioca flour. Toss until the peaches are well coated.
- Now, let's cook the peaches. Warm a skillet over medium heat and melt 1 Tbsp butter. Add the peaches and cook, stirring regularly, until tender and jammy with plenty of juices, about 5–8 minutes.
- Sprinkle the tapioca flour evenly over the peaches and stir until the liquid thickens and turns glossy, 1–2 minutes. If you prefer, whisk the tapioca with a teaspoon of cool water first to make a slurry, then stir it in. Remove the peaches and juices from the skillet and set aside.
- Prep the skillet to bake the pancake. Place the skillet back on the stove over medium low heat, and melt 2 Tbsp butter and swirl to coat.
- Blend the pancake batter. Add all pancake ingredients to a blender and blend until smooth.
- Immediately pour in the batter to the skillet and transfer to the oven. Bake 13-14 minutes the pancake is until puffed, cooked through, and golden brown. Do not open the stove during the baking process! This will cause the pancake to deflate, which you do not want.
- Once the pancake if finished cooking, remove from the oven, spoon the warm peach filling on top, and serve right away with maple syrup and a dusting of powdered sugar. Enjoy!
The Finished Product:
This golden, fluffy Dutch pancake with a sweet peach topping makes breakfast feel both cozy and celebratory! Each bite is brimming with the sweet flavor of peach, while the pancake is rich and satisfying.
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