Puff Pancake with Peaches and Sausage
Elevate your breakfast or brunch game with this show-stopping Puff Pancake with Peaches and Sausage! This stunning Dutch baby pancake combines the airy, golden-brown magic of a baked pancake with the sweet juiciness of fresh peaches and the savory goodness of crispy sausage links. Perfectly spiced with a hint of cinnamon and finished with a sprinkle of powdered sugar, this skillet creation is as beautiful as it is delicious. Ready in just 40 minutes, it’s an effortless centerpiece that’s sure to impress your guests. Drizzle with warm maple syrup for the ultimate sweet-savory breakfast experience that’s perfect for any occasion.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 3 tablespoons unsalted butter
- 2 fresh peaches
- 0.5 teaspoon ground cinnamon
- 6 pork breakfast sausage links
- 2 tablespoons powdered sugar
- 0.25 cup maple syrup
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or baking dish into the oven to heat as the oven preheats.
In a medium bowl, whisk together eggs, milk, flour, granulated sugar, vanilla extract, and salt until smooth and free of lumps. Let the batter rest for a few minutes.
Carefully remove the hot skillet from the oven. Add unsalted butter to the skillet and swirl to coat the bottom and sides. Work quickly, as the skillet will be hot.
Pour the pancake batter into the skillet. Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed, golden brown, and set in the center.
While the pancake bakes, peel and slice the fresh peaches. Place them in a small bowl and toss them with the ground cinnamon. Set aside.
In a skillet over medium heat, cook the pork sausage links until browned and cooked through, about 8-10 minutes. Remove from heat and keep warm.
Once the puff pancake is ready, carefully remove it from the oven. It will deflate slightly as it cools.
Top the pancake with the sliced peaches and sausage links. Dust with powdered sugar for a touch of sweetness.
Slice into wedges and serve warm with maple syrup drizzled on top.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 30.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 458 mg | 10% | |
*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.
