Baked Peach Pancake
A delightful baked peach pancake featuring fresh peaches, fluffy batter, and a hint of nutmeg, perfect for a cozy breakfast or brunch that pleases everyone.
Ingredients
Instructions
- In a bowl, combine sliced peaches with sugar and lemon juice; set aside.
- In a mixing bowl, beat eggs until fluffy.
- Add flour, milk, and salt; beat until smooth.
- Place butter in a 10-inch skillet and melt in the oven at 400°F for 3 to 5 minutes.
- Immediately pour batter into the hot skillet.
- Bake for 20 to 25 minutes or until the pancake has risen and is puffed all over.
- Fill with the peach slices and sprinkle with ground nutmeg.
- Serve immediately with sour cream if desired.
Tips & Substitutions
For a lighter pancake, consider using a mix of whole wheat flour and all-purpose flour. If peaches are out of season, try substituting with fresh or frozen blueberries or diced apples. To enhance flavor, add a pinch of cinnamon or vanilla extract to the batter. Ensure the skillet is very hot before adding the batter for a perfect rise.
Serving Suggestions
Serve the baked peach pancake warm, topped with a dollop of sour cream for creaminess. It pairs beautifully with a side of maple syrup or honey for added sweetness. This dish also complements fresh fruit salads, such as Raspberry And Pineapple Salad, making it a delightful brunch option.
Storage & Reheating
Leftover baked peach pancake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a toaster oven or microwave until warmed through. For optimal texture, reheat in a skillet over medium heat until crispy on the edges.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Peach Pancake contains roughly 357 calories, with 8g protein, 61g carbohydrates, and 10g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (15% of the Daily Value), and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned peaches instead of fresh or frozen?
Yes, you can use canned peaches, but be sure to drain them well to avoid excess moisture. You may want to reduce the sugar slightly since canned peaches are often packed in syrup.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that other ingredients, like baking powder, are also gluten-free. The texture may vary slightly, but it will still be delicious.
Can I prepare this pancake batter in advance?
While it's best to bake the pancake fresh, you can prepare the batter in advance and refrigerate it for up to 2 hours. Just give it a quick stir before pouring it into the skillet to ensure even consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).