Peach Puff Pancake
Transform your weekend breakfast routine with this irresistible Peach Puff Pancake – a light and airy skillet pancake baked to golden perfection and crowned with caramelized peaches. This quick and easy recipe combines ripe, juicy peaches with a touch of cinnamon and sugar for a warm, fragrant filling, while the batter, made with pantry staples like eggs, milk, and flour, puffs dramatically in the oven. Perfectly elegant yet simple to prepare, this one-pan wonder is ready in just 35 minutes, making it an ideal choice for brunch or a sweet treat any day of the week. Finish with a dusting of powdered sugar for a truly picture-perfect presentation. Whether you're serving a crowd or indulging solo, this Peach Puff Pancake is a delicious celebration of peak-season fruit that’s destined to become a go-to favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 ripe peaches, sliced
- 2 tablespoons granulated sugar
- 0.5 teaspoons ground cinnamon
- 3 large eggs
- 0.75 cups whole milk
- 0.75 cups all-purpose flour
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- optional powdered sugar, for serving
Instructions
Preheat your oven to 425°F (220°C).
Place a 10-inch oven-safe skillet (such as cast iron) in the oven to warm up while preparing the pancake batter.
Peel and slice the peaches into thin segments.
In a blender, combine the eggs, milk, flour, vanilla extract, and salt. Blend until the batter is smooth and lump-free. Let it rest for a few minutes.
Carefully remove the heated skillet from the oven. Add the unsalted butter to the skillet, swirling it around until melted and evenly coating the bottom.
Add the peach slices to the skillet in an even layer. Sprinkle the granulated sugar and ground cinnamon over the peaches. Cook on medium heat on the stovetop for 1-2 minutes to slightly caramelize the peaches.
Pour the prepared pancake batter over the peaches, ensuring it evenly covers the fruit.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the puff pancake is golden and puffed around the edges.
Remove the skillet from the oven and let the pancake cool for about 5 minutes. It will deflate slightly as it cools.
Dust the pancake with powdered sugar before serving, if desired. Slice into wedges and serve warm.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 70.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 362 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
