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Peach-Yogurt Dutch Baby Pancake

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Peach-Yogurt Dutch Baby Pancake
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  • Prep 10 min
  • Total 30 min
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Skip the greasy griddle and serve this yummy pancake straight from the oven. It’s ready in just 30 minutes!
Updated Feb 10, 2014

Ingredients

  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 2 egg
  • 1/2 cup vanilla yogurt
  • 2 cups fresh or frozen (thawed) sliced peaches (2 medium)
  • 2 tablespoons Fiber One™ original bran cereal or chopped nuts, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Grease round pan, 8 or 9x1 1/2 inches. Heat pan in oven.
  • 2
    Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.
  • 3
    Bake 15 to 20 minutes or until puffed and edges are brown. Immediately spoon yogurt and peaches into sunken pancake center; sprinkle with cereal. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Give this Sunday-morning favorite new life throughout the year by using your favorite seasonal fruit.
  • tip 2
    Spray the baking pan with cooking spray, and use fat-free (skim) milk and fat-free yogurt.

Nutrition

305 Calories, 7 g Total Fat, 14 g Protein, 51 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
305
Calories from Fat
65
Total Fat
7 g
Saturated Fat
3 g
Cholesterol
215 mg
Sodium
410 mg
Potassium
600 mg
Total Carbohydrate
51 g
Dietary Fiber
4 g
Protein
14 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
20%
20%
Calcium
18%
18%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Fruit; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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