Description
Baked peach almond pancakes bring warmth to your breakfast table with a delightful blend of sweet fruit and nutty crunch. Drizzle some maple syrup and watch your morning meal turn into a delectable experience that everyone at the table will adore.
Ingredients
Scale
Main Ingredients:
- 1½ cups all-purpose flour
- 2 large eggs
- 1¼ cups whole milk
- 2–3 ripe peaches
- ⅓ cup sliced almonds
Supporting Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Finishing Ingredients:
- 2 tablespoons brown sugar
- Powdered sugar
- Maple syrup
Instructions
- Prepare your oven to 350°F and coat a 9-inch baking dish with cooking spray or butter, ensuring complete coverage.
- Combine 1½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium mixing bowl, whisking thoroughly to distribute ingredients evenly.
- In a separate large bowl, whisk together 2 eggs, 1¼ cups milk, ¼ cup granulated sugar, ¼ cup melted butter, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until smooth and well-blended.
- Pour wet ingredients into dry ingredients, stirring gently until just combined. Avoid overmixing to keep your pancake texture light and tender.
- Transfer batter into the prepared baking dish, spreading it evenly across the surface.
- Arrange 2-3 thinly sliced peaches across the batter, gently pressing some pieces slightly beneath the surface.
- Sprinkle ⅓ cup sliced almonds and 2 tablespoons brown sugar evenly over the top of the pancake.
- Bake for 28-32 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Remove from oven and let cool for 10 minutes, allowing the pancake to set slightly.
- Dust with powdered sugar, slice into portions, and serve warm with maple syrup on the side.
Notes
- Use ripe, juicy peaches for the most vibrant flavor and sweetest result.
- Avoid overmixing the batter to keep the pancakes tender and light.
- Gently fold in peaches and almonds to distribute them evenly without deflating the batter.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 28-32 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 299 kcal
- Sugar: 18 g
- Sodium: 288 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 86 mg