We may never go back to plain pancakes again after feasting on this Baked Whole Wheat Peach Pancake. It’s low in added sugar and fat, and has a gorgeous texture! And let’s not forget those sweet summer peaches.
Everyone seems to have their old stand-bys when it comes to brunch. For us, it’s whole wheat pancakes, whole wheat waffles or southwestern breakfast quesadillas. They are so easy to make that the kids have taken it upon themselves to start breakfast when my husband and I are feeling a little lazy or we’re sitting in our reclining chairs outside, recuperating from a run (and trying our best not to fall into a late morning slumber).
When the peaches started appearing at the markets, I decided it was time to break the brunch mold and step away from the waffle maker. As much as I love eating peaches straight, letting the juices run down my chin and arm, I bit the bullet and sliced up the pretty, tender fruit so that they could play the starring role in a baked pancake.
Baked pancakes are also known as Dutch baby pancakes and are traditionally made with caramelized apples. They puff up beautifully in the oven and then fall rapidly, souffle-like, as soon as they are pulled out. They are often made in cast-iron skillets, as these skillets are oven-proof and you don’t have to slather the bottom and sides with butter to stop the pancake from sticking. A large nonstick skillet can also be used, provided that it is oven proof and you cover the handle with foil before sliding the skillet into the oven.
Of course, I had to “health-ify” a standard recipe, and did so easily by replacing all-purpose flour with whole wheat pastry flour, swapping skim milk for whole milk and cutting the butter significantly. When your family tastes this, they will never know that you slashed the calories and fat, and upped the fiber content. It’s that good!
My kids hit the nail on the head when they said this baked pancake has the texture of French toast (one of their favorites). And, oh my, the sweet peach flavor shone through beautifully, and had a lovely caramelized taste, even though there is less than 2 tablespoons of brown sugar and only 1 tablespoon of butter in the whole recipe. We served it with a drizzle of maple syrup, but it barely needs any.
And now, I’m off to take that backyard nap.
Find these tools and ingredients on Amazon:
Other peach recipes:
Cookin’ Canuck’s How to: Peel a Peach
Cookin’ Canuck’s Beer-Marinated Grilled Flank Steak with Peach & Tomato Salsa
Table for Two’s Raspberry Peach Prosecco Punch
Recipe Girl’s Peach Freezer Jam
Love & Olive Oil’s Summer Peach & Balsamic Pizza
Baked Whole Wheat Peach Pancake Recipe
Calories 163.1/ Total Fat 4.0g / Saturated Fat 1.8g / Cholesterol 68.0mg / Sodium 263.5mg / Total Carbohydrates 25.0g / Fiber 3.5g / Sugars 8.7g / Protein 7.5g / WW (Old Points) 3 / WW (Points+) 4
- 2 eggs
- 3 egg whites
- 1 cup whole wheat pastry flour
- 1 cup skim milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tbsp unsalted butter
- 1 tbsp + 2 tsp (packed) brown sugar
- 2 peaches, pit removed & cut into thin wedges
- Powdered sugar (optional)
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the eggs and egg whites.
- Add the whole wheat pastry flour, skim milk, vanilla, cinnamon and salt, and stir to combine.
- Melt the butter in a 12-inch cast-iron skillet set over medium heat. (A nonstick skillet can be used, too.)
- Add 1 tablespoon brown sugar and cook for 1 minute. Stir in the peaches and cook until the peaches are coated and starting to soften, about 3 minutes.
- Pour in the whole wheat flour mixture and spread it to the sides.
- Transfer the skillet to the oven (cover the handle with foil if it is not cast-iron) and bake until the pancake is set, 17 to 20 minutes.
- Cut into 6 wedges and serve with powdered sugar, if desired.
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