This peach puffy oven pancake is similar to a German pancake with a delicious fruity flare. Perfect for breakfast, brunch or even breakfast for dinner.
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Hello, my friends!
Hoping you are having a magnificent day so far.
Today I’m excited to be here and share this peach puffy oven pancake with you. We’ve been making a version of these pancakes for YEARS. They have become our traditional breakfast for many occasions.
If you are a member of The Church of Jesus Christ of Latter Day Saints like I am, you’re probably looking forward to General Conference this weekend. General Conference is where our church members gather with our families (in our homes) to listen to messages from our church leaders twice a year. Usually the first weekend in April and the first weekend in October.
These puffy oven pancakes have been a tradition in our family during General Conference weekend for a long time. In fact I’m not even sure when the tradition actually started, but we love it.
Aren’t food traditions fun?
But in fact, these puffy oven pancakes show up for breakfast a lot more than just twice a year. During the harvest season we love to use fresh peaches (or apples) when we have them. Since we can our own peaches from our peach trees, that’s what I use most of the year.
Oh and there’s breakfast for dinner. Are you a fan of breakfast for dinner?
We love breakfast for dinner around here. And these peach (or apple) puffy oven pancakes make their appearance in our regular rotation often. Sometimes our early mornings are much too rushed to enjoy a sit down breakfast together, but breakfast for dinner is totally doable (and so yummy).
We often make this dish with all or part whole-grain flour (both white wheat or a combination of spelt, barley, and brown rice). I’ve never tried it with gluten free flour but I expect it would work fine. The whole-grain flour makes the pancakes a little more hearty (and healthy), and still super delicious.
How to make these puffy oven pancakes
The recipe calls for everything to be blended in a blender jar. Make sure you are careful not to overmix it or the pancakes will be tough. You can also mix it by hand (we’ve done it this way many, many times), but the batter may be a little lumpier and the pancakes may not puff up quite as much.
Speaking of puff, my favorite thing is to watch these puff up in the oven. Sometimes they get all crazy and blobby and seriously make me wonder if they are going to start growing limbs and walk out of the oven. If you’re wondering the same thing, don’t worry. So far they have contained themselves to their happy little pan, thankfully.
Sometimes we make it in a 9×13-inch pan for a much thicker version of this dish. It takes a bit longer to cook and does not puff up as much, but is still very yummy that way too.
I could probably write a novel on all the ways we’ve made these pancakes. As you can see they are a huge favorite around here.
Are you ready to give them a try? Hope you do! And if you do, be sure to report back.
Until next time, my friends! Have a great day.
Peach Puffy Oven Pancakes
This peach puffy oven pancake is similar to a German pancake with a delicious fruity flare. Perfect for breakfast, brunch or even breakfast for dinner.
Ingredients
- 6 tablespoons butter
- ¼ cup honey or brown sugar
- ¾ teaspoon cinnamon
- about 3 fresh peaches, peeled and sliced thin or 1 quart canned peaches see note
- 6 eggs
- 1 ½ cup milk
- ¾ teaspoon vanilla extract
- 1 ½ cups (7.5 ounces) all-purpose flour see note
- ¾ teaspoon salt
Instructions
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Preheat oven to 400 degrees F. While oven is preheating, place butter on half size rimmed baking sheet and put in oven to melt. Once it is melted add honey (or brown sugar) and cinnamon and mix slightly, returning to oven for a couple of minutes just until hot.
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Meanwhile in large blender jar, add eggs, milk and vanilla and blend for 10 to 20 seconds or until frothy. Then add flour and salt and pulse a few times to mix. Scrape down blender jar if needed with a rubber spatula and pulse a few more times. Just until the batter is barely mixed. Do not overmix or pancakes will be tough.
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Prepare peaches, draining if using canned. Slice thinly and spread evenly on hot baking sheet. Pour pancake batter over peaches and bake immediately in preheated 400 degree oven for 25-30 minutes or until golden brown and puffed.
Recipe Notes
1. We love using fresh peaches when they are in season, but canned peaches work just fine also. It’s also very yummy with thin sliced fresh or canned apples.
2. This recipe works with all or part whole-grain flour (we’ve made it with white wheat and a combination of spelt, barley, and brown rice). I’ve never tried it with gluten free flour but I expect it would work fine.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
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