12 Delicious Baked Pancake with Peaches Recipes

Warm, fluffy, and bursting with juicy peaches, baked pancakes are the ultimate comfort food that brings a touch of sweetness to any meal. Whether you’re whipping up a cozy weekend breakfast or a delightful dessert, these 12 delicious recipes promise to transform simple ingredients into mouthwatering masterpieces. Ready to indulge in the perfect blend of tender pancakes and ripe peaches? Let’s dive into these irresistible creations!

Classic Baked Peach Pancake

This classic baked peach pancake is a simple, comforting dish perfect for any morning. Try it fresh out of the oven for the best experience.

Ingredients

• 1 cup all-purpose flour (sifted for lighter texture)
• 1 cup milk (whole milk recommended for richness)
• 4 large eggs (room temperature blends better)
• 2 tbsp unsalted butter (plus extra for greasing)
• 2 ripe peaches, sliced (peeled optional)
• 2 tbsp granulated sugar (adjust to sweetness preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (enhances overall taste)

Instructions

1. Preheat oven to 425°F. Grease a 9-inch pie dish with butter.
2. In a blender, combine flour, milk, eggs, sugar, vanilla, and salt. Blend until smooth, about 30 seconds.
3. Pour batter into the prepared pie dish. Arrange peach slices on top in a single layer.
4. Dot with 2 tbsp butter. Bake for 20 minutes, then reduce heat to 375°F and bake for 10 more minutes until golden and puffed.
5. Let sit for 5 minutes before serving. It will deflate slightly, which is normal.

Keep it simple with a dusting of powdered sugar or drizzle with maple syrup. The edges are crisp, while the center stays soft and custardy.

Cinnamon Spiced Peach Pancake Bake

Kickstart your morning with this effortless Cinnamon Spiced Peach Pancake Bake. Perfect for lazy weekends or brunch gatherings, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 2 cups pancake mix (use your favorite brand)
• 1 cup milk (whole for richness, or any type you prefer)
• 1 large egg (room temperature for better mixing)
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp cinnamon (adjust to taste)
• 2 peaches, sliced (ripe but firm)
• 1/4 cup brown sugar (for caramelization)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together pancake mix, milk, egg, and melted butter until just combined. Avoid overmixing to keep pancakes fluffy.
3. Pour the batter into the prepared baking dish. Arrange peach slices evenly on top.
4. Sprinkle brown sugar and cinnamon over the peaches. This adds a caramelized top layer.
5. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.
6. Let it cool for 5 minutes before serving. This allows the bake to set for easier slicing.

Bursting with warm cinnamon and sweet peaches, this bake offers a soft interior with a slightly crisp top. Serve with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

Vanilla Infused Peach Pancake Delight

Delight your morning with these fluffy, vanilla-kissed peach pancakes that promise a sweet start. Perfect for summer brunches, they’re a breeze to whip up.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 1 tbsp sugar (adjust to sweetness preference)
• 2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (whole milk recommended for richness)
• 1 large egg (room temperature blends better)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup diced peaches (fresh or thawed frozen)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay.
4. Gently fold in diced peaches to avoid overmixing.
5. Heat a non-stick skillet over medium heat (350°F). Test with a water drop—it should sizzle.
6. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges look set, about 2 minutes.
7. Flip carefully. Cook until golden brown, another 1-2 minutes.
8. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Rich in flavor with a tender crumb, these pancakes are a summer staple. Serve stacked high with extra peaches and a drizzle of maple syrup for an indulgent twist.

Honey Glazed Peach Pancake Casserole

Easy to make and irresistibly sweet, this dish combines the juiciness of peaches with the comfort of pancakes in one bake.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1/4 cup honey (warm for easier mixing)
• 2 large eggs (room temperature)
• 1 cup milk (whole milk recommended)
• 2 tbsp unsalted butter (melted, plus extra for greasing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp salt
• 2 tsp baking powder
• 3 ripe peaches (sliced thin)
• 1/4 cup brown sugar (packed)
• 1 tsp cinnamon (adjust to taste)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In another bowl, mix eggs, milk, melted butter, honey, and vanilla until smooth.
4. Combine wet ingredients with dry ingredients. Stir until just mixed; avoid overmixing.
5. Pour batter into prepared dish. Arrange peach slices evenly on top.
6. Sprinkle brown sugar over peaches for a caramelized finish.
7. Bake for 25-30 minutes, until edges are golden and center is set.
8. Let cool for 5 minutes before serving. Drizzle with extra honey if desired.

Juicy peaches and a crispy sugar top make every bite a delight. Serve warm with a scoop of vanilla ice cream for an extra treat.

Almond Crusted Peach Pancake Surprise

Ripe peaches and almonds come together in this unexpected twist on breakfast pancakes. Ready in under 30 minutes, it’s a sweet start to any day.

Ingredients

– 1 cup all-purpose flour (sifted for lighter pancakes)
– 1 tbsp sugar (adjust to taste)
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup milk (whole milk recommended for richness)
– 1 large egg
– 2 tbsp unsalted butter, melted (plus extra for cooking)
– 1/2 cup almonds, finely chopped (toast for extra flavor)
– 2 ripe peaches, thinly sliced (skin on for texture)
– Maple syrup, for serving

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add milk, egg, and melted butter to the dry ingredients. Stir until just combined; lumps are okay.
3. Heat a non-stick skillet over medium heat. Brush with butter.
4. Pour 1/4 cup batter for each pancake. Immediately top with peach slices and a sprinkle of almonds.
5. Cook until edges look set and bubbles form, about 2 minutes. Flip carefully.
6. Cook the other side until golden, about 1-2 minutes more. Repeat with remaining batter.
7. Serve warm with maple syrup. The almonds add a crunchy contrast to the soft peaches and fluffy pancakes. Try stacking them high for an impressive presentation.

Caramelized Peach Pancake Stack

Whip up a breakfast that feels like a weekend treat any day of the week with this caramelized peach pancake stack.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 1 tbsp granulated sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole milk recommended for richness)
• 1 large egg
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 2 ripe peaches, sliced (firm but ripe for best caramelization)
• 2 tbsp brown sugar (for caramelizing peaches)
• 1 tbsp butter (for skillet)

Instructions

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat. Add 1 tbsp butter to melt.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip pancakes. Cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
7. In the same skillet, add peach slices and brown sugar. Cook over medium heat until peaches are soft and sugar is caramelized, about 3-4 minutes.
8. Stack pancakes with caramelized peaches between each layer. Top with remaining peaches and syrup if desired.

Rich caramelized peaches add a sweet, juicy contrast to the fluffy pancakes. Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Blueberry Peach Pancake Fusion

Vibrant summer flavors come together in this easy-to-make breakfast delight. Perfect for lazy weekends or a quick weekday treat.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (or almond milk for a dairy-free option)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup fresh blueberries
• 1/2 cup diced peaches (fresh or canned, drained)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in milk and melted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Gently fold in blueberries and peaches to avoid crushing them.
5. Heat a non-stick skillet over medium heat (350°F). Test with a drop of water; it should sizzle.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
7. Flip carefully. Cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.

Key to fluffy pancakes is not overmixing the batter. Keep the heat consistent to avoid uneven cooking. Fresh fruit adds a juicy burst in every bite. Knead the idea of serving these with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

Gluten-Free Peach Pancake Bake

Zesty mornings call for something special, and this gluten-free peach pancake bake answers the bell. Perfect for lazy weekends or brunch gatherings, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 2 cups gluten-free flour blend (look for one with xanthan gum)
• 1 tbsp baking powder (ensure it’s gluten-free)
• 1/2 tsp salt
• 2 tbsp sugar (adjust to taste)
• 1 cup milk (dairy or any plant-based alternative)
• 2 large eggs
• 1/4 cup melted butter (or any neutral oil)
• 1 tsp vanilla extract
• 2 ripe peaches, sliced (fresh or thawed frozen)
• 1 tbsp cinnamon (adjust to taste)

Instructions

1. Preheat your oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
3. Add the milk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until just combined; a few lumps are okay.
4. Pour the batter into the prepared baking dish. Arrange the peach slices evenly on top. Sprinkle with cinnamon.
5. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Let it cool for 5 minutes before serving. This rest time helps the bake set for easier slicing.

Hearty and fragrant, this bake offers a soft interior with crispy edges. Serve warm with a drizzle of maple syrup or a dollop of yogurt for extra indulgence.

Vegan Peach Pancake Wonder

Tender peaches and fluffy pancakes come together in this Vegan Peach Pancake Wonder. Perfect for a summer morning, it’s sweet, satisfying, and simple to make.

Ingredients

• 1 cup all-purpose flour (or gluten-free blend)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted (or any neutral oil)
• 1 cup diced peaches (fresh or thawed frozen)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix almond milk and apple cider vinegar; let sit for 5 minutes to curdle.
3. Add vanilla extract and melted coconut oil to the almond milk mixture.
4. Pour wet ingredients into dry ingredients; stir until just combined. Tip: Do not overmix to keep pancakes fluffy.
5. Gently fold in diced peaches.
6. Heat a non-stick skillet over medium heat (350°F). Tip: Test heat by sprinkling water; it should sizzle.
7. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2-3 minutes.
8. Flip pancakes; cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if browning too fast.

Fluffy and fruity, these pancakes are a delight. Serve stacked high with extra peaches and a drizzle of maple syrup for a decadent touch.

Spiced Rum Peach Pancake Extravaganza

A spiced rum peach pancake extravaganza is the perfect weekend treat. It combines fluffy pancakes with the warm flavors of spiced rum and sweet peaches.

Ingredients

– 1 cup all-purpose flour (sifted for lighter pancakes)
– 2 tbsp sugar (adjust to taste)
– 1 tsp baking powder (ensure it’s fresh for maximum rise)
– 1/2 tsp salt (enhances flavor)
– 1 cup milk (whole milk recommended for richness)
– 1 large egg (room temperature blends better)
– 2 tbsp melted butter (or any neutral oil)
– 1/4 cup spiced rum (adds depth, adjust to preference)
– 1 cup diced peaches (fresh or thawed frozen)
– Butter or oil for frying (prevents sticking)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter, and spiced rum until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Gently fold in diced peaches to avoid overmixing.
5. Heat a non-stick skillet over medium heat (350°F). Add a small amount of butter or oil.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip pancakes. Cook until golden brown, another 2-3 minutes.
8. Repeat with remaining batter, adding more butter or oil as needed.
Drizzle with maple syrup or a dollop of whipped cream for extra indulgence. The pancakes are fluffy with a hint of rum warmth and juicy peach bits in every bite.

Double Peach Pancake with Whipped Cream

Every summer morning deserves a stack of these fluffy, peach-packed pancakes topped with a dollop of whipped cream.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole milk recommended for richness)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup diced peaches (fresh or canned, drained)
• 1/2 cup peach preserves
• 1 cup heavy cream (chilled)
• 1 tbsp powdered sugar (for whipped cream)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, beat milk, egg, and melted butter until combined.
3. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Do not overmix; lumps are okay.
4. Gently fold in diced peaches.
5. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Adjust heat if browning too quickly.
7. Flip pancakes. Cook until golden brown, about 1-2 minutes more.
8. In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Tip: Chill bowl and beaters for best results.
9. Serve pancakes warm with a spoonful of peach preserves and a dollop of whipped cream.

Airy pancakes with bursts of peach flavor pair perfectly with the creamy topping. Try layering them with extra preserves for a decadent twist.

Savory Herb Peach Pancake Twist

Unusual yet delightful, this dish combines sweet peaches with savory herbs for a breakfast twist. Perfect for summer mornings when peaches are at their peak.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1 tbsp sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for fluffiness)
• 1/2 tsp salt (enhances all flavors)
• 1 cup milk (whole milk preferred for richness)
• 1 large egg (room temperature blends better)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 ripe peach, thinly sliced (about 1/8 inch thick)
• 1 tbsp fresh thyme leaves (or rosemary for a stronger herb flavor)

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) for even cooking.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add milk, egg, and melted butter to dry ingredients. Stir until just combined; lumps are okay.
4. Gently fold in peach slices and thyme leaves to distribute evenly.
5. Lightly grease the skillet with butter or oil. Pour 1/4 cup batter per pancake.
6. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
7. Flip carefully. Cook for another 1-2 minutes until golden brown.
8. Repeat with remaining batter, greasing skillet as needed.

Herb-infused pancakes offer a fluffy texture with juicy peach bursts. Serve with a drizzle of honey or a dollop of crème fraîche for extra indulgence.

Conclusion

Savory, sweet, and utterly delightful, these 12 baked pancake with peaches recipes offer something for every taste and occasion. Whether you’re craving a cozy breakfast or a show-stopping brunch, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!