Multigrain Dutch Baby with Fresh Peaches

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Cuisine: breakfast


A perfect summer breakfast featuring a dutch baby made from wheat, spelt, and rye flour then topped with fresh peaches and maple syrup.



Dutch Baby:

  • 2 large eggs
  • 2 tablespoons maple syrup
  • 1/2 cup whole milk
  • 1/4 cup spelt flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons rye flour
  • 1/8 teaspoon salt
  • Zest from 1/2 lemon
  • 1 tablespoons butter


  • 2 medium peaches
  • Maple syrup, for serving
  • Hemp seeds, for serving
  • Butter, for serving


  • Preheat oven to 400˚F and place an 8″ cast iron skillet in the oven to warm.
  • Combine ingredients for the dutch baby, through the lemon zest but not the butter, in a blender and puree until smooth.
  • Remove the hot skillet from oven and add the butter to the skillet. Give it a good swirl to melt the butter. Pour the batter into the skillet and return to oven.
  • Bake for 22 to 25 minutes or until the dutch baby has risen and is golden brown.
  • While the dutch baby is cooking, slice the ripe peaches. Once the dutch baby is done, top with peaches and serve with maple syrup, hemp seeds, and extra butter as desired.


Tips & Tricks: No blender? Just whisk the mixture well before pouring into the hot skillet.

Stock up: get the pantry ingredients you will need: rye, spelt, peaches

Nutrition:  see the information.


  • Calories: 210
  • Sugar: 15
  • Sodium: 124.1
  • Fat: 7
  • Carbohydrates: 31.7
  • Fiber: 3.7
  • Protein: 7.8
  • Cholesterol: 103.7