Real Recipes From Real Home Cooks ®

southern dutch baby skillet with praline sauce

(2 ratings)
Recipe by
Emily Hobbs
Springfield, MO

My version of my mom's famous Dutch babies!

(2 ratings)
yield 4 -6
prep time 10 Min
cook time 20 Min

Ingredients For southern dutch baby skillet with praline sauce

  • 4 Tbsp
    unsalted butter, divided use
  • 4 lg
    eggs
  • 1/2 c
    buttermilk
  • 2 Tbsp
    brown sugar
  • 1 tsp
    vanilla extract
  • 1/2 c
    all purpose flour
  • 1/2 c
    finely chopped pecans
  • 1/2 c
    sweetened condensed milk
  • 3 Tbsp
    pure maple syrup
  • 1/4 tsp
    ground cinnamon
  • 1/8 tsp
    teaspoon salt
  • 2 1/2 c
    sliced peaches

How To Make southern dutch baby skillet with praline sauce

  • 1
    Heat oven to 425 degrees F.
  • 2
    Melt 3 tablespoons butter in a 10-inch cast iron skillet over medium heat; remove from heat and set aside.
  • 3
    In a large mixing bowl, using a mixer on medium speed, beat eggs, buttermilk, brown sugar and vanilla until well combined – about 1-2 minutes. Beat in flour until just combined. Pour egg mixture into skillet. Bake 15-20 minutes or until well risen and golden brown.
  • 4
    Meanwhile, prepare the praline sauce by cooking pecans in a medium saucepan, over medium heat, stirring frequently, until toasted and fragrant – about 2 minutes. Stir in additional 1 tablespoon butter, sweetened condensed milk, maple syrup, cinnamon and salt until well combined.
  • 5
    Slice Dutch baby pancake into wedges and place on plates. Top with peach slices and drizzle with praline sauce.

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