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Peachy Puff Oven Pancake

2 - 4 Servings


Peach Filling:
2 tbsp. butter (unsalted)
4 peaches (medium to large, peeled, cored, and cut in 1/2 wedges)
Juice of 1/2 lemon
3 tbsp. light brown sugar
1 tsp. pure vanilla extract
2 tbsp. apple cider (or apple juice)

Cake Batter:
1 1/4 c. all-purpose flour
1 1/2 tsp. Clabber Girl Baking Powder
1/4 c. sugar
1/4 tsp. salt
4 eggs
1/2 c. milk
1 tsp. pure vanilla extract
3 tbsp. butter (unsalted and melted)

Optional Toppings:
2 tbsp. of additional butter bits

Confectioners' sugar for dusting


Preheat the oven to 450 degrees F. Grease a 9-inch cake or casserole pan with butter, oil, or spray with non-stick spray.

Meanwhile, in a nonstick skillet, sauté the peaches in the butter over gentle heat.

After peaches warm and soften (about 5 minutes) reduce heat to low, add in the lemon juice, brown sugar, vanilla, and apple cider (or juice) and continue on low for an additional 5 minutes. Cool peach mixture for ten minutes.

Combine all batter ingredients in a food processor or mix in a medium bowl using a whisk.

Place the cooled peach mixture in the prepared cake or casserole pan. Pour the pancake batter over peaches. Dot batter with butter bits (optional).

Bake 15 to 17 minutes and check for doneness by inserting a wooden toothpick and ensuring it is free of batter when removed. Dust finished cake with confectioners' sugar (optional).


Serve as is or with warmed maple syrup.

Submitted By:

Marcy Goldman
Revised 10/14.