Best 10 Peachy Baked Pancake Recipes

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Indulge in a culinary delight with our tantalizing Peachy Baked Pancake recipe, a perfect fusion of flavors and textures. This delightful dish showcases a symphony of sweet peaches nestled in a fluffy pancake batter, baked to golden perfection. The pancakes are topped with a luscious peach sauce, adding an extra layer of fruity goodness.

This recipe collection also offers variations to cater to different preferences. For a classic touch, try the Traditional Peachy Baked Pancake recipe, featuring a simple yet satisfying combination of peaches and pancake mix. If you're looking for a healthier option, the Gluten-Free Peachy Baked Pancake recipe replaces regular flour with gluten-free alternatives, ensuring everyone can enjoy this delectable treat.

For a fun twist, the Dutch Baby Peachy Baked Pancake recipe incorporates a crispy outer layer and a soft, tender interior, making it an impressive brunch or breakfast dish. And for those who love a bit of indulgence, the Peachy Baked Pancake with Cream Cheese Filling recipe adds a creamy, tangy surprise to the classic pancake, creating a delightful balance of flavors.

No matter which recipe you choose, you'll be greeted with a delightful aroma and a taste sensation that will leave you craving more. Gather your ingredients, fire up the oven, and embark on a culinary journey that will satisfy your sweet tooth and leave you with a smile on your face.

Here are our top 10 tried and tested recipes!

PEACHY BAKED PANCAKE



Peachy Baked Pancake image

A great alternative to the everyday pancake. This recipe calls for sliced peaches, but any fruit can be substituted. Try bananas and chocolate chips for a special treat.

Provided by KENDRA U

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons margarine
3 eggs
1 cup all-purpose flour
1 cup milk
1 peach, sliced
¼ cup white sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put margarine in a pie dish and melt in the preheating oven.
  • Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
  • Bake in preheated oven until the pancake is firm in the center, about 30 minutes.

Nutrition Facts : Calories 317 calories, Carbohydrate 41 g, Cholesterol 127.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 9.5 g, SaturatedFat 3.2 g, Sodium 165.9 mg, Sugar 17.3 g

BAKED PEACH PANCAKES



Baked Peach Pancakes image

It's pancake pie! Enjoy a slice of pancake. These fun oven pancakes bake like two peach pies.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 8

Number Of Ingredients 7

1/4 cup butter or margarine
1 cup Original Bisquick™ mix
3/4 cup milk
4 eggs
2 medium fresh peaches, peeled and thinly sliced or 1 1/2 cups canned or frozen (thawed) sliced peaches, drained
1/4 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 400°F. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
  • Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
  • Bake 20 to 25 minutes or until puffed and golden brown.

Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 105 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg

BAKED PEACH PANCAKE



Baked Peach Pancake image

This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. -Nancy Wilkinson, Princeton, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 cups fresh or frozen sliced peeled peaches
4 teaspoons sugar
1 teaspoon lemon juice
3 large eggs, room temperature
1/2 cup all-purpose flour
1/2 cup 2% milk
1/2 teaspoon salt
2 tablespoons butter
Ground nutmeg
Sour cream, optional

Steps:

  • In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.

Nutrition Facts : Calories 149 calories, Fat 7g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 272mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic exchanges

SUNNY'S PEACHES AND CREAM PANCAKE



Sunny's Peaches and Cream Pancake image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

One 10.6-ounce jug "just add water" pancake mix
Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
  • Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
  • In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
  • Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PEACHY DUTCH PANCAKE



Peachy Dutch Pancake image

After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend's mom for the recipe so we could make it at home. This is my version.-Carol Rogers, Tipton, IA

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
2 cups fresh or frozen thinly sliced peaches, thawed and drained
4 large eggs
1-1/4 cups fat-free milk
1/2 teaspoon almond extract
1-1/4 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
Warm peach preserves and maple syrup

Steps:

  • Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED PEACH SKILLET PANCAKE RECIPE BY TASTY



Baked Peach Skillet Pancake Recipe by Tasty image

Here's what you need: peaches, all purpose flour, whole milk, peach nectar, egg, unsalted butter, brown sugar, sugar, baking powder, salt, ground cardamom, maple syrup

Provided by Henrie Marie

Categories     Desserts

Time 30m

Yield 4 serving

Number Of Ingredients 12

2 cups peaches, peeled and diced
1 cup all purpose flour
½ cup whole milk
¼ cup peach nectar
1 egg, room temperature
3 tablespoons unsalted butter, divided - (2 tbsp melted, 1 tbsp for skillet)
2 tablespoons brown sugar
1 tablespoon sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cardamom
maple syrup

Steps:

  • Place the skillet pan in the oven and preheat the oven at 375°F.
  • Mix flour, brown sugar, baking powder, cardamom and salt in a large mixing bowl
  • In a separate bowl, whisk milk, peach nectar, melted butter and egg until well combined. Add liquid mixture and 1½ cups of peaches into the dry mixture and blend well.
  • Remove the skillet from the oven, with a safe heat proof oven mitt. It will be hot. Place one tablespoon of butter into the skillet and spread evenly. Add the pancake mixture and spread out evenly. Add remaining ½ cup peaches and 1 tbsp sugar to the top, spreading it out.
  • Place the skillet back in the oven and bake for about 25 minutes. Remove, let cool and serve with maple syrup.

BLUEBERRY PEACH SHEET PAN PANCAKES RECIPE BY TASTY



Blueberry Peach Sheet Pan Pancakes Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, peach, blueberry

Provided by Claire Nolan

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

4 cups pancake mix
4 eggs
2 cups milk
1 peach, sliced
1 cup blueberry

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  • Pour batter onto a parchment-lined baking sheet and spread to the edges.
  • Place peach slices on top of the batter, followed by the blueberries.
  • Bake for 15 minutes, or until golden brown.
  • Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  • Enjoy!

Nutrition Facts : Calories 802 calories, Carbohydrate 139 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, Sugar 41 grams

BAKED PEACH PANCAKES



Baked Peach Pancakes image

These fun oven pancakes bake like two peach pies. This recipe is from Betty Crocker. I'll be serving this for Breakfast/Brunch.

Provided by Docs Mom

Categories     Breakfast

Time 35m

Yield 2 Pancakes, 8 serving(s)

Number Of Ingredients 7

1/4 cup butter (or margarine)
1 cup Bisquick baking mix
3/4 cup milk
4 eggs
2 medium fresh peaches, peeled and thinly sliced (or 1 1/2 cups canned or frozen thawed sliced peaches, drained)
1/4 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
  • Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
  • Bake 20 to 25 minutes or until puffed and golden brown.
  • High Altitude (3500-6500 ft) No changes.

Nutrition Facts : Calories 208.8, Fat 11.5, SaturatedFat 5.6, Cholesterol 111.8, Sodium 259.4, Carbohydrate 21.3, Fiber 0.9, Sugar 11.3, Protein 5.6

PUFF PANCAKE WITH BOURBON PEACHES



Puff Pancake with Bourbon Peaches image

I could make this breakfast every weekend when we are smack dab in the middle of peach season. -James Schend, Deputy Editor, Taste of Home Magazine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup water
4 tablespoons bourbon or peach nectar, divided
2 tablespoons honey
2 tablespoons peach preserves
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches

Steps:

  • Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.

Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 110mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

OVEN-BAKED PEACH SKILLET PANCAKE



Oven-Baked Peach Skillet Pancake image

Easy seasonal peach skillet pancake with a hint of cardamom and maple syrup.

Provided by Henrie Marie

Time 45m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cardamom
¼ teaspoon salt
½ cup whole milk
¼ cup peach nectar
1 large egg
2 tablespoons unsalted butter, melted, divided
2 cups peeled and sliced fresh peaches
1 tablespoon white sugar
¼ cup maple syrup, or to taste

Steps:

  • Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
  • Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
  • Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
  • Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
  • Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
  • Let cool slightly and serve with maple syrup.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 55 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 366.7 mg, Sugar 29 g

Tips:

  • Choose ripe and juicy peaches: The quality of your peaches will greatly impact the flavor of your pancake. Look for peaches that are fragrant, have a slight give when pressed, and have a deep yellow or orange color.
  • Slice the peaches evenly: This will help them cook evenly in the pancake batter. If the peach slices are too thick, they may not cook through, while if they are too thin, they may overcook and become mushy.
  • Use a large baking dish: This will allow the pancake batter to spread out evenly and cook through. A 9x13 inch baking dish is a good size.
  • Don't overmix the batter: Overmixing the batter can result in a tough pancake. Mix just until the ingredients are combined.
  • Bake the pancake at a high temperature: This will help the pancake rise and get a golden brown crust. A temperature of 425°F (220°C) is ideal.
  • Serve the pancake warm: The pancake is best served warm, with a dollop of whipped cream or ice cream.

Conclusion:

This recipe for Peachy Baked Pancake is a delicious and easy-to-make breakfast or brunch dish. By following the tips above, you can ensure that your pancake turns out perfect every time. So next time you have some ripe peaches on hand, give this recipe a try!

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