Best Peach Oven Pancake Recipes

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

Ingredients

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

PEACH OVEN PANCAKE

Peach Oven Pancake image

Number Of Ingredients 8

Ingredients

1/3 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup low-fat milk
2 eggs
1/2 cup vanilla yogurt
2 medium fresh peaches, peeled and sliced, or 2 cups frozen sliced peaches, thawed and drained
2 tablespoons high-fiber whole bran cereal, crushed, if desired

Steps:

1. Heat oven to 400°. Spray round nonstick baking pan, 8 X 1 1/2 inches or 9 X 1 1/2 inches, with cooking spray. Heat pan in oven.2. Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.3. Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunken pancake center sprinkle with cereal. Serve warm.1 Serving: Calories 305 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 215mg Sodium 410mg Carbohydrate 51g (Dietary Fiber 4g) Protein 14g % Daily Value: Vitamin A 14% Vitamin C 10% Calcium 18% Iron 10% Diet Exchanges: 1 1/2 Starch, 1 1/2 Lean Meat, 2 Fruit From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves