Southern Dutch Baby Skillet with Praline Sauce

Emily Hobbs


My version of my mom's famous Dutch babies!

★★★★★ 2 votes
10 Min
20 Min


4 Tbsp
unsalted butter, divided use
4 large
1/2 c
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


  • 1Heat oven to 425 degrees F.
  • 2Melt 3 tablespoons butter in a 10-inch cast iron skillet over medium heat; remove from heat and set aside.
  • 3In 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.
  • 4Meanwhile, 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.
  • 5Slice Dutch baby pancake into wedges and place on plates. Top with peach slices and drizzle with praline sauce.

Printable Recipe Card

About Southern Dutch Baby Skillet with Praline Sauce

Course/Dish: Breakfast Casseroles