Peach Puffed Pancake Recipe

Name: Peach Puffed Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 cups frozen sliced peaches; 4 teaspoons sugar; 1 teaspoon lemon juice; 3 eggs; ½ cup flour; ½ cup milk; ½ teaspoon salt; 2 tablespoons butter; 14-½ teaspoon ground nutmeg; 1 cup sour cream (optional)

Servings: persons

1
In a bowl, combine sliced peaches with the sugar and lemon juice; set aside.
2
In a mixing bowl, beat the eggs until fluffy.
3
Add flour, milk and salt; beat until smooth.
4
Place 2 T butter in a 10-inch cast iron or ovenproof skillet and bake at 400 degrees for 3-5 minutes or until the butter is melted.
5
Remove skillet from oven and immediately pour batter all at once into the hot skillet.
6
Put skillet back into the 400 degree oven and bake for 20-25 minutes until the pancake has risen and poofed all over.
7
Remove from oven and fill with the peach slices to serve immediately - with sour cream, if desired.
8
You can substitute fresh ripe peaches, of course.
9
This is also good with just lemon juice and confectioner's sugar.

No nutrition data on file — estimate from the ingredient list.

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 cups frozen sliced peaches, 4 teaspoons sugar, 1 teaspoon lemon juice, 3 eggs, and more.

Yes, Peach Puffed 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.

Peach Puffed Pancake

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