Juicy peaches are in season and this Baked Peach Pancake is one of my all time favorite easy summer recipes.
A while back, Mr. Claire mentioned he had a great recipe for a baked apple pancake dessert that he used to love to make when he was younger. I was intrigued, since he hadn’t mentioned this one before but I was hoping it would be easy to turn it into a Baked Peach Pancake since I had fresh peaches on hand.
When he whipped this recipe card out of the box I KNEW he had been holding out on me – it sounded delicious and I was sure that the peaches would work perfectly.
Yes, that card is in his handwriting from when he was growing up. In this photo it’s placed on top of a cook book I had made for him a few years back filled with amazing recipes from his ancestors.
This dessert is creamy and wonderful and buttery and I am going to pretend not to be hurt that he has kept it hidden in the box on our kitchen counter for all of these years. 😉
I added cinnamon and sugar to the chopped peaches and let those sit for a few while the oven warmed up. The batter is super fast to make and is ready by the time the butter melts in the two pie plates.
The batter and peaches go into the plates and about 20 minutes later you have wonderful, warm and delicious peach pancakes.
I have to tell you, it is pretty amazing with vanilla ice cream on top.
- 3 peaches, cubed
- 1 tbsp cinnamon
- 1 cup sugar plus some for sprinkling
- 1 cup flour
- 1 cup milk (I used 1/2 milk, 1/2 heavy cream)
- 4 eggs
- Pinch of nutmeg
- 6 tbsp butter
- Preheat oven to 425*.
- In a small bowl add peaches, cinnamon and 1 cup sugar and stir gently until combined. Set aside.
- Divide the butter into two pie plates and place into the oven to melt, about 3-4 minutes.
- In a mixing bowl, add flour, milk, eggs & nutmeg and whisk for 2-3 minutes.
- Once the butter is bubbling, carefully remove the pie plates from the oven.
- Divide the batter between both pie plates pouring it right into the hot butter. Do not stir.
- Spoon the peaches evenly into the batter in both plates. Do not stir.
- Return the pie plates to the oven and bake for 20 minutes or until firm and golden brown.
- Remove the pancakes from the oven and sprinkle each lightly with a little sugar.
- Serve warm with vanilla ice cream or whipped topping.
- Makes two pancakes which will serve 6 - 8 people each.
Needless to say we’ll be making this again very soon with apples as well. It’s so easy I bet it might even make an appearance at Thanksgiving too.
Any surprise recipes that your loved one had up their sleeve? This one is a keeper for sure and now I may just have to dig a little deeper through that recipe box.
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Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well. I’d love for you to follow along!