Baked Peach Pancake Recipe

Name: Baked Peach Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. fresh or frozen sliced, peeled peaches; 4 tsp. sugar; 1 tsp. lemon juice; 3 eggs; 1/2 c. all-purpose flour; 1/2 c. milk; 1/2 tsp. salt; 2 Tbsp. butter or margarine; ground nutmeg; sour cream (optional)

Servings: persons

1
In a bowl, combine peaches with sugar and lemon juice; set aside.
2
In a mixing bowl, beat eggs until fluffy.
3
Add flour, milk and salt; beat until smooth.
4
Place butter in a 10-inch skillet; bake at 400u00b0 for 3 to 5 minutes or until melted.
5
Immediately pour batter into hot skillet.
6
Bake for 20 to 25 minutes or until pancake has risen and is puffed all over.
7
Fill with peach slices and sprinkle with nutmeg.
8
Serve immediately with sour cream, if desired.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. fresh or frozen sliced, peeled peaches, 4 tsp. sugar, 1 tsp. lemon juice, 3 eggs, and more.

Yes, Baked Peach Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Peach Pancake

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