The Peach Puffed Pancake is a delightful twist on a classic breakfast treat. Bursting with peach flavor and topped with creamy goodness, the pancake is perfect for any brunch gathering or a cozy morning at home.
When it comes to the ingredients, fresh ripe peaches can be used instead of frozen ones for a more vibrant flavor. If you’re watching your sugar intake, feel free to adjust the sugar amount to your liking. Also, those with dairy allergies can swap the sour cream for a dairy-free alternative to enjoy the delightful dish without worry.
Pancakes, Waffles & Crepes
Peach Puffed Pancake Recipe
Ingredients
- 2 cups frozen sliced peaches
- 4 teaspoons sugar
- 1 teaspoon lemon juice
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4-1/2 teaspoon ground nutmeg
- 1 cup sour cream
Instructions
- In a bowl, combine 2 cups frozen sliced peaches with 4 teaspoons sugar and 1 teaspoon lemon juice; set aside to allow the flavors to meld.
- In a mixing bowl, beat 3 eggs until fluffy, creating a delightful base for the pancake.
- Add 1/2 cup flour, 1/2 cup milk, and 1/2 teaspoon salt to the eggs; beat until smooth and free of lumps.
- Place 2 tablespoons butter in a 10-inch cast iron or ovenproof skillet and bake at 400 degrees Fahrenheit for 3-5 minutes or until the butter is melted and bubbling.
- Remove the skillet from the oven and immediately pour the batter into the hot skillet all at once, ensuring an even spread.
- Quickly put the skillet back into the 400 degree oven and bake for 20-25 minutes until the pancake has risen dramatically and is golden brown all over.
- Once done, remove from the oven and fill the pancake with the peach slices before serving immediately, adding a dollop of sour cream if desired.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: