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breakfast in bed tray holding a plate of Baked Pancakes with Sauteed Peaches

Golden Oven-Baked Pancake Topped with Sauteed Peaches

Now that you are hooked I will confess, when I pulled the pancake out of the oven I thought it had a medical condition. It puffs way up in various spots, in my case enough to touch the oven grate shelf above. I couldn’t fathom how on earth peaches would be evenly distributed over its bulbous landscape. Out of the oven, within minutes the pancake relaxed into its final light form. I sautéed a mix of white and yellow peaches. Use what you love. This really is a perfect brunch dish as it takes little of your time but is unexpected and seasonal.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 main dish servings; 8 side servings
Calories 380kcal
Author Toni Dash


  • 1 cup half and half
  • ½ cup all purpose flour (regular or gluten free)
  • ¼ cup granulated sugar
  • 8 eggs
  • 3 tablespoons unsalted butter
  • 5 cups peaches , peeled, pitted and thickly cut into wedges
  • 3 tablespoon light brown sugar , packed
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (grind it fresh is possible; it’s a completely different flavor)
  • 5 cups peaches , peeled, pitted and thickly cut into wedges
  • Confectioner’s sugar for dusting (optional)


  • Preheat the oven to 425 degrees. Grease a 13” by 9” by 2” baking dish (or similarly wide and shallow 3 quart capacity baking dish) with unsalted butter.
  • In a large bowl whisk together the half-and-half, flour and granulated sugar until fully blended.
  • Add eggs to the mixture above, one at a time, whisking to fully blend before adding the next egg.
  • Pour mixture into the prepared baking pan and bake for 15 minutes until puffed and golden brown.
  • While pancake is baking, in a large frying pan melt the butter. Add the brown sugar, lemon juice, cinnamon and nutmeg stirring until brown sugar has melted. Add peaches and gently stir to coat and cook stirring frequently until peaches are hot and glazed.
  • After removing pancake from the oven, dust with powdered sugar (if desired) and top with the sautéed peaches. Garnish with a light sprinkling of freshly grated nutmeg. Serve immediately.


Recipe adapted from Sunset Magazine 1973 – M. F., Carmichael, CA


Calories: 380kcal | Carbohydrates: 49g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 248mg | Sodium: 102mg | Potassium: 640mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1470IU | Vitamin C: 18.2mg | Calcium: 97mg | Iron: 2.2mg