Baked Peach Skillet Pancake Recipe By Tasty

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PEACHY BAKED PANCAKE



Peachy Baked Pancake image

A great alternative to the everyday pancake. This recipe calls for sliced peaches, but any fruit can be substituted. Try bananas and chocolate chips for a special treat.

Provided by KENDRA U

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons margarine
3 eggs
1 cup all-purpose flour
1 cup milk
1 peach, sliced
¼ cup white sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put margarine in a pie dish and melt in the preheating oven.
  • Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
  • Bake in preheated oven until the pancake is firm in the center, about 30 minutes.

Nutrition Facts : Calories 317 calories, Carbohydrate 41 g, Cholesterol 127.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 9.5 g, SaturatedFat 3.2 g, Sodium 165.9 mg, Sugar 17.3 g

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

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

PEACH PUFF PANCAKE



Peach Puff Pancake image

Posted by request on message board. I will have to try this one real soon. Servings are estimated. Sounds fabulous!

Provided by Marie

Categories     Breakfast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 tablespoons butter
6 eggs
1 cup flour
1/3 cup sugar
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract or 1 teaspoon vanilla extract
2 cups peeled and sliced fresh peaches (3 medium)

Steps:

  • Heat oven to 375°.
  • Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
  • Melt butter in baking dish in oven.
  • Beat eggs slightly in large bowl with wire whisk.
  • Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
  • Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
  • Pour batter over peaches.
  • Bake about 20 minutes or until puffed and golden.
  • Serve with warmed Peach preserves, if desired or Maple syrup.
  • Note:.
  • You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.

PEACH PANCAKES WITH BUTTER SAUCE



Peach Pancakes with Butter Sauce image

I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. -Mikayla Blackstar, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes (2 cups sauce).

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 2% milk
2 eggs, lightly beaten
1/4 cup canola oil
1 can (15-1/4 ounces) peach halves, drained and finely chopped
SAUCE:
1 cup corn syrup
1/2 cup sugar
1/3 cup butter, cubed
1 egg
2 to 3 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla. Serve with pancakes.

Nutrition Facts : Calories 507 calories, Fat 18g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 485mg sodium, Carbohydrate 82g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g 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.

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