Peach Puff Pancake
Transform your weekend breakfast routine with this irresistible Peach Puff Pancake – a light and airy skillet pancake baked to golden perfection and crowned with caramelized peaches. This quick and easy recipe combines ripe, juicy peaches with a touch of cinnamon and sugar for a warm, fragrant filling, while the batter, made with pantry staples like eggs, milk, and flour, puffs dramatically in the oven. Perfectly elegant yet simple to prepare, this one-pan wonder is ready in just 35 minutes, making it an ideal choice for brunch or a sweet treat any day of the week. Finish with a dusting of powdered sugar for a truly picture-perfect presentation. Whether you're serving a crowd or indulging solo, this Peach Puff Pancake is a delicious celebration of peak-season fruit that’s destined to become a go-to favorite!
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Ingredients
- 3 tablespoons unsalted butter
- 2 ripe peaches, sliced
- 2 tablespoons granulated sugar
- 0.5 teaspoons ground cinnamon
- 3 large eggs
- 0.75 cups whole milk
- 0.75 cups all-purpose flour
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- 0 optional powdered sugar, for serving
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Place a 10-inch oven-safe skillet (such as cast iron) in the oven to warm up while preparing the pancake batter.
Step 3
Peel and slice the peaches into thin segments.
Step 4
In a blender, combine the eggs, milk, flour, vanilla extract, and salt. Blend until the batter is smooth and lump-free. Let it rest for a few minutes.
Step 5
Carefully remove the heated skillet from the oven. Add the unsalted butter to the skillet, swirling it around until melted and evenly coating the bottom.
Step 6
Add the peach slices to the skillet in an even layer. Sprinkle the granulated sugar and ground cinnamon over the peaches. Cook on medium heat on the stovetop for 1-2 minutes to slightly caramelize the peaches.
Step 7
Pour the prepared pancake batter over the peaches, ensuring it evenly covers the fruit.
Step 8
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the puff pancake is golden and puffed around the edges.
Step 9
Remove the skillet from the oven and let the pancake cool for about 5 minutes. It will deflate slightly as it cools.
Step 10
Dust the pancake with powdered sugar before serving, if desired. Slice into wedges and serve warm.
Nutrition Facts
| Serving size | (807.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1224.6 |
| Total Fat 58.2g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 673.0mg | 0% |
| Sodium 877.6mg | 0% |
| Total Carbohydrate 146.7g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 70.5g | |
| Protein 36.4g | 0% |
| Vitamin D 200.5IU | 0% |
| Calcium 362.1mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1187.8mg | 0% |
Source of Calories