Baked Peach Pancakes

Freeze pancakes, separated by wax paper, in an airtight container up to 3 months. Reheat on a baking sheet at 325 degrees about 8 minutes.


  • 3 tablespoons brown sugar divided
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 large peach or plum thinly sliced
  • 1/3 cup milk
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 2 tablespoons butter or margarine
  • Sifted powdered sugar


  • Combine 1 tablespoon brown sugar, cinnamon, and lemon juice; add peach slices, tossing to coat. Set aside.
  • Whisk together remaining 2 tablespoons brown sugar, milk, eggs, and flour. Set mixture aside.
  • Heat butter in a 9-inch ovenproof skillet at 425 degrees for 5 minutes or until butter melts.
  • Pour batter into hot skillet; spoon peach mixture over batter.
  • Bake pancake at 425 degrees for 16 to 18 minutes or until puffed and golden brown. Sprinkle with powdered sugar, and serve with maple syrup.


Makes 4 servings.
Pancake Preparedness
* Never turn a pancake more than once or press it down with a turner, or it’ll be tough and heavy instead of light and tender.
* Keep pancakes warm on a towel-lined baking sheet in a 200 degree oven. Serve on warmed plates with warm syrup.