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Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans

Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans

A dramatic, puffed Dutch baby pancake baked in a scorching hot cast-iron skillet, topped with bourbon-glazed Georgia peaches and toasted spiced pecans. Crisp on the edges, custard-soft in the center, and dripping with rich Southern flavor.

Marcus Stone
Marcus Stone
Prep: 15 minutes
Cook: 25 minutes
4
medium
breakfast
cast-ironpeachesbrunchsouthern-heritage+1

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Timeline

38 minutes
0m10m20m30m38m
Preheat Oven & Skillet
15m
Blend & Rest Batter
5m
Toast Spiced Pecans
5m
Prep Bourbon Peaches
5m
Bake Dutch Baby
20m
Garnish & Serve

Ingredients

  • 4 tbsp Unsalted butter(Cut into pieces)
  • 4 Large eggs(Room temperature)
  • 3/4 cup Whole milk(Room temperature)
  • 3/4 cup All-purpose flour(Sifted)
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Ground cinnamon(Divided)
  • 1/4 tsp Ground nutmeg(Freshly grated if possible, divided)
  • 1/2 tsp Kosher salt(Divided)
  • 3 large Fresh ripe peaches(Pitted and sliced into 1/2-inch wedges)
  • 3 tbsp Sorghum syrup(Or dark honey/pure maple syrup)
  • 2 tbsp Bourbon(Good quality Kentucky bourbon)
  • 1/2 cup Chopped pecans
  • 2 tbsp Powdered sugar(For dusting)
  • 1/2 cup Whipped heavy cream(Or whipped buttermilk ricotta, for serving)
  • 1/8 tsp Ground cinnamon(This is mentioned in step 3 but not included in the ingredient list.)
  • 1/8 tsp Ground nutmeg(This is mentioned in step 3 but not included in the ingredient list.)
  • 1/4 tsp Kosher salt(This is mentioned in step 3 but not included in the ingredient list.)

Instructions

  1. 1

    Place a 10-inch heavy cast-iron skillet on the middle rack of your oven and preheat the oven to 425°F (220°C).

    15 min

    Tip: Getting the cast-iron screaming hot is the secret to achieving a dramatic puff and crispy edges.

  2. 2

    In a blender, combine 4 Large eggs, 3/4 cup Whole milk, 3/4 cup All-purpose flour, 1 tsp Pure vanilla extract, 1/4 tsp Ground cinnamon, 1/8 tsp Ground nutmeg, and 1/4 tsp Kosher salt. Blend on high speed for 30 to 45 seconds until smooth and frothy. Set aside to rest at room temperature.

    5 min

    Tip: Resting the batter lets the flour hydrate and proteins relax, producing a tender center.

  3. 3

    In a small dry skillet over medium heat, add 1/2 cup Chopped pecans, the remaining 1/4 tsp Ground cinnamon, remaining 1/8 tsp Ground nutmeg, and remaining 1/4 tsp Kosher salt. Toast for 3 to 4 minutes, stirring constantly until fragrant and darkened slightly. Set aside to cool.

    5 min

    Tip: Pecans burn quickly once heated, so keep them moving in the pan.

  4. 4

    In a medium mixing bowl, gently toss 3 large Fresh ripe peaches with 3 tbsp Sorghum syrup and 2 tbsp Bourbon until every slice is coated.

    5 min

    Tip: The ambient warmth will start drawing out the natural juices from the peaches to form a quick glaze.

  5. 5

    Using heavy oven mitts, carefully remove the hot skillet from the oven. Drop in 4 tbsp Unsalted butter and swirl until completely melted and sizzling. Pour the batter directly into the middle of the skillet, then scatter the bourbon peach slices along with their syrup evenly across the batter. Return immediately to the oven and bake for 20 minutes until golden brown and high-puffed.

    20 min

    Tip: Do not open the oven door during baking! Drafts can cause the rising egg structure to collapse prematurely.

  6. 6

    Remove the puffed Dutch baby from the oven. Top with toasted 1/2 cup Chopped pecans, dust liberally with 2 tbsp Powdered sugar, and serve immediately straight from the skillet alongside dollops of 1/2 cup Whipped heavy cream.

    3 min

    Tip: It will slowly deflate as it cools, which is completely natural—serve fast for maximum dramatic presentation!

Chef's Notes

Growing up in Atlanta, August meant sweet Georgia peaches bursting from brown paper bags on my grandmother's porch. She'd slice them right over the sink so the juice wouldn't ruin her apron, then bake them down into cobblers in her trusty 10-inch cast iron. When I was training in Charleston, I fell in love with classic popovers and Dutch babies for their airy structure and golden crusts. This recipe bridges those worlds—a soaring, buttery pancake loaded with warm spices, bourbon-kissed peaches, and toasted pecans. It turns a simple Sunday morning into an occasion.

Frequently Asked Questions

How long does Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans take to make?

Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans takes about 40 minutes total. That includes 15 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans?

The main ingredients are: Unsalted butter, Large eggs, Whole milk, All-purpose flour, Pure vanilla extract, Ground cinnamon, Ground nutmeg, Kosher salt, Fresh ripe peaches, Sorghum syrup, Bourbon, Chopped pecans, Powdered sugar, Whipped heavy cream, Ground cinnamon, Ground nutmeg, Kosher salt.

What type of meal is Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans?

Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans is categorized as: breakfast.