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Baked Peach Pancake

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
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    6 servings


  • 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


  • 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
1 piece (calculated without sour cream): 149 calories, 7g fat (4g saturated fat), 105mg cholesterol, 272mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 5g protein. Diabetic exchanges: 1 medium-fat meat, 1 fat, 1/2 starch, 1/2 fruit.

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Average Rating:
  • gremaux
    Jul 7, 2020

    Very good

  • Chris
    Apr 26, 2019

    No comment left

  • KarenKeefe
    May 22, 2018

    Wanted something different to serve for breakfast guests - this was a winner!

  • Aula
    Jul 31, 2016

    Sooooo Good! Did not have sour cream so topped with vanilla yogurt.

  • JeffFanok
    Jul 29, 2016

    YOUR MOTHER RAISED AND TRAINED A GREAT COOK.Next time I am going to use fresh apple slices from our apple tree and brown sugar.Mmmmmmmmmmm.

  • mbdumee
    May 27, 2016

    Super yummy! I think I would use a bit of vanilla and nutmeg in the batter next time, but it was delicious!

  • angela32
    Jan 15, 2016

    This was wonderful. I used fresh peaches, but I also warmed them up.

  • MarineMom_texas
    Sep 15, 2015

    I prepared this recipe today and easily gives it five stars. I did use Splenda and skim milk but you would never have known it. The nutmeg gives it a nice pop of flavor. No syrup needed. Will we have this again? Definitely YES! Husband and I ate the whole thing. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.

  • sgronholz
    Sep 15, 2015

    What an awesome recipe! Instead of serving it with sour cream, I drizzled the peaches with whipping cream...YUM! It was so good that my husband and I ate the whole thing for brunch!

  • Shoes58
    Jul 2, 2014

    my spouse was tickled and impressed by this dish. It was an unusual breakfast for dinner entree for us. I've been asked "not to lose this one." only changes would be to drain peaches thoroughly ( i used frozen ) and use a deeper pan , as it rose up like atlantis from the deep.