Peach Puffed Pancakes
Transform your breakfast routine with this irresistibly light and fluffy Peach Puffed Pancake, a show-stopping dish that bakes to golden perfection. Featuring a custard-like pancake base infused with vanilla and a hint of cinnamon, this recipe is adorned with juicy slices of ripe peaches that caramelize gently in the oven. Prepared in a single skillet, it’s a breeze to make with just 15 minutes of prep time and requires no flipping! The dramatic puff is as impressive as it is delicious, making it a perfect centerpiece for brunch or a cozy weekend treat. Top it off with a dusting of powdered sugar and a drizzle of maple syrup for an extra touch of indulgence. This baked pancake recipe combines simplicity, elegance, and mouthwatering flavor to dive into peach-filled perfection.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter
- 2 medium ripe peaches
- 0.5 teaspoon ground cinnamon
- 2 tablespoons powdered sugar
- optional maple syrup
Instructions
Preheat your oven to 425°F (220°C).
In a blender, combine the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, and salt. Blend until the batter is smooth and no lumps remain. Let the batter rest for 5 minutes.
While the batter rests, slice the ripe peaches into thin wedges. Set them aside.
Place a 10-inch cast-iron skillet or oven-safe frying pan in the oven to preheat for 5 minutes.
Carefully remove the hot skillet from the oven using oven mitts and add the unsalted butter, swirling to coat the bottom and sides of the pan as it melts.
Pour the rested batter into the hot skillet, then evenly arrange the peach wedges on top of the batter. Sprinkle the ground cinnamon over the peaches.
Return the skillet to the oven and bake for 20-25 minutes or until the pancake is puffed and golden brown around the edges.
Carefully remove the skillet from the oven. The pancake will deflate slightly as it cools—this is normal.
Dust the pancake lightly with powdered sugar. Slice into wedges and serve warm with maple syrup if desired.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 131.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 472 mg | 36% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1368 mg | 29% | |
*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.
