Oven Baked Peach Skillet Pancake Food

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BAKED PEACH PANCAKE



Baked Peach Pancake image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 149 calories, Fat 7g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 272mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic exchanges

BAKED PANCAKE WITH PEACHES



Baked Pancake with Peaches image

A delicious way to add fruit into breakfast! Okay, it should probably serve 4 but if you have big eaters, don't be surprised if it is divided! Fortunately, you can put this together fast. Serve with vanilla yogurt.

Provided by HisAnomaly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 large peaches, peeled and cut into 1/4-inch slices
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3 eggs
½ cup milk
½ cup all-purpose flour
1 drop vanilla extract
1 pinch salt
1 pinch ground nutmeg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a cast-iron skillet in the preheating oven.
  • Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
  • Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
  • Bake in preheated oven until set in the middle, about 20 minutes.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 21.6 g, Cholesterol 132.8 mg, Fat 7 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 83.2 mg, Sugar 9.1 g

SUNNY'S PEACHES AND CREAM PANCAKE



Sunny's Peaches and Cream Pancake image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

One 10.6-ounce jug "just add water" pancake mix
Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
  • Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
  • In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
  • Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

AUNT EDITH'S BAKED PANCAKE



Aunt Edith's Baked Pancake image

My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: baked pancakes. -Marion Kirst, Troy, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

3 large eggs, room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup 2% milk
2 tablespoons butter, softened
Confectioners' sugar
Lemon wedges

Steps:

  • In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy skillet with butter. Pour batter into skillet. , Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 407mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

BAKED PEACH SKILLET PANCAKE RECIPE BY TASTY



Baked Peach Skillet Pancake Recipe by Tasty image

Here's what you need: peaches, all purpose flour, whole milk, peach nectar, egg, unsalted butter, brown sugar, sugar, baking powder, salt, ground cardamom, maple syrup

Provided by Henrie Marie

Categories     Desserts

Time 30m

Yield 4 serving

Number Of Ingredients 12

2 cups peaches, peeled and diced
1 cup all purpose flour
½ cup whole milk
¼ cup peach nectar
1 egg, room temperature
3 tablespoons unsalted butter, divided - (2 tbsp melted, 1 tbsp for skillet)
2 tablespoons brown sugar
1 tablespoon sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cardamom
maple syrup

Steps:

  • Place the skillet pan in the oven and preheat the oven at 375°F.
  • Mix flour, brown sugar, baking powder, cardamom and salt in a large mixing bowl
  • In a separate bowl, whisk milk, peach nectar, melted butter and egg until well combined. Add liquid mixture and 1½ cups of peaches into the dry mixture and blend well.
  • Remove the skillet from the oven, with a safe heat proof oven mitt. It will be hot. Place one tablespoon of butter into the skillet and spread evenly. Add the pancake mixture and spread out evenly. Add remaining ½ cup peaches and 1 tbsp sugar to the top, spreading it out.
  • Place the skillet back in the oven and bake for about 25 minutes. Remove, let cool and serve with maple syrup.

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

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 COBBLER PANCAKES



Peach Cobbler Pancakes image

These pancakes package the classic summer fruit dessert as a luxurious breakfast treat, topped with whipped cream and crunchy toasted almonds. If you have apricots, plums or other ripe stone fruits, you can swap them in for the peaches.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings (12 pancakes)

Number Of Ingredients 14

1 2/3 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups milk
2 large eggs
3 tablespoons unsalted butter, melted, plus more for pan
1/2 teaspoon almond extract
2 ripe peaches, halved and pitted, each half cut into 10 thin slices
1/4 cup packed light brown sugar
1/4 cup toasted sliced almonds
Confectioners' sugar, maple syrup or whipped cream for serving

Steps:

  • Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
  • Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch.
  • To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream.

OVEN PANCAKES



Oven Pancakes image

Oven pancakes are great for Sunday breakfast! They're easy to make and go well with everything.

Provided by Jennifer Madigan

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 7

3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup butter
4 eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
  • Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
  • Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

Nutrition Facts : Calories 264 calories, Carbohydrate 25.8 g, Cholesterol 154.3 mg, Fat 14.5 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 136.4 mg, Sugar 9.8 g

BAKED PEACH PANCAKES



Baked Peach Pancakes image

These fun oven pancakes bake like two peach pies. This recipe is from Betty Crocker. I'll be serving this for Breakfast/Brunch.

Provided by Docs Mom

Categories     Breakfast

Time 35m

Yield 2 Pancakes, 8 serving(s)

Number Of Ingredients 7

1/4 cup butter (or margarine)
1 cup Bisquick baking mix
3/4 cup milk
4 eggs
2 medium fresh peaches, peeled and thinly sliced (or 1 1/2 cups canned or frozen thawed sliced peaches, drained)
1/4 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
  • Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
  • Bake 20 to 25 minutes or until puffed and golden brown.
  • High Altitude (3500-6500 ft) No changes.

Nutrition Facts : Calories 208.8, Fat 11.5, SaturatedFat 5.6, Cholesterol 111.8, Sodium 259.4, Carbohydrate 21.3, Fiber 0.9, Sugar 11.3, Protein 5.6

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