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5 from 2 votes

Baked Whole Wheat Peach Pancake Recipe

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.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Keyword: Whole Wheat Recipe
Servings: 6 Servings
Calories: 162kcal

Ingredients

Instructions

  • 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.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

Nutrition

Serving: 1Wedge | Calories: 162kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 258mg | Potassium: 276mg | Fiber: 3g | Sugar: 10g | Vitamin A: 385IU | Vitamin C: 3.3mg | Calcium: 74mg | Iron: 1.1mg