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Baked Peach Pancake Recipe
Baked Peach Pancake Recipe photo by Taste of Home
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Baked Peach Pancake Recipe

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This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 2 cups fresh or frozen sliced peeled peaches
  • 4 teaspoons sugar
  • 1 teaspoon lemon juice
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • Ground nutmeg
  • Sour cream, optional

Nutritional Facts

1 piece (calculated without sour cream): 149 calories, 7g fat (4g saturated fat), 105mg cholesterol, 272mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 5g protein Diabetic Exchanges:1/2 starch, 1 medium-fat meat, 1/2 fruit 1 fat

Directions

  1. In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.
  2. Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over.
  3. Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired. Yield: 6 servings.
Originally published as Baked Peach Pancake in Taste of Home October/November 1993, p29


Reviews for Baked Peach Pancake

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mbdumee@gmail.com
Reviewed May. 27, 2016

"Super yummy! I think I would use a bit of vanilla and nutmeg in the batter next time, but it was delicious!"

MY REVIEW
angela32
Reviewed Jan. 15, 2016

"This was wonderful. I used fresh peaches, but I also warmed them up."

MY REVIEW
MarineMom_texas
Reviewed Sep. 15, 2015

"I prepared this recipe today and easily gives it five stars. I did use Splenda and skim milk but you would never have known it. The nutmeg gives it a nice pop of flavor. No syrup needed. Will we have this again? Definitely YES! Husband and I ate the whole thing. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
sgronholz
Reviewed Sep. 15, 2015

"What an awesome recipe! Instead of serving it with sour cream, I drizzled the peaches with whipping cream...YUM! It was so good that my husband and I ate the whole thing for brunch!"

MY REVIEW
Shoes58
Reviewed Jul. 2, 2014

"my spouse was tickled and impressed by this dish. It was an unusual breakfast for dinner entree for us. I've been asked "not to lose this one." only changes would be to drain peaches thoroughly ( i used frozen ) and use a deeper pan , as it rose up like atlantis from the deep."

MY REVIEW
momof4kids
Reviewed Jun. 12, 2013

"So easy to make but people will think you spent hours in the kitchen. Delicious!"

MY REVIEW
jesboc
Reviewed Jun. 2, 2013

"This was great and easy and my kind of recipe"

MY REVIEW
jesboc
Reviewed Jun. 2, 2013

"This was great and easy and my kind of recipe"

MY REVIEW
OwlTree
Reviewed May. 8, 2013

"Delicious and beautiful. I added a teaspoon of almond extract to the peach mixture."

MY REVIEW
joodiUK
Reviewed May. 8, 2013

"In UK we make the "pancake" but it is called yorkshire pudding and serve it with roast beef as part of dinner but have tried it like this and eaten it for dessert with cream."

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