Serves 6
32 min
Baked Whole Wheat Peach Pancake
Recipe GLPRe3ea7f78632e80
A fluffy baked pancake studded with soft, caramelized peaches and warm cinnamon spices. This single large pancake is baked in a skillet until golden and set, then sliced into wedges and served warm. Perfect for weekend breakfast or brunch, it's naturally vegetarian and much easier than making individual pancakes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 egg whites
2 whole eggs
1 cup whole wheat pastry flour
1 cup skim milk
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp salt
1 tbsp unsalted butter
1 tbsp + 2 tsp packed brown sugar
2 peaches, pit removed and cut into thin wedges
Directions
Preheat your oven to 425°F.
In a large mixing bowl, whisk together the egg whites and whole eggs until well combined and frothy.
Add the whole wheat pastry flour, skim milk, vanilla extract, ground cinnamon, and salt to the egg mixture. Stir until just combined into a smooth batter.
Melt the unsalted butter in a 12-inch cast-iron or nonstick skillet over medium heat.
Sprinkle the brown sugar into the melted butter and cook, stirring occasionally, for about 1 minute until the sugar dissolves.
Add the peach wedges to the skillet and stir gently to coat them in the buttery sugar mixture. Cook for approximately 3 minutes, stirring occasionally, until the peaches begin to soften and caramelize slightly.
Pour the batter evenly over the peaches and gently spread it to the edges of the skillet, being careful not to disturb the fruit.
Carefully transfer the skillet to the preheated oven. If the skillet handle is not oven-safe, wrap it tightly with aluminum foil. Bake for 17 to 20 minutes, until the pancake is set and the top is light golden brown.
Remove the skillet from the oven and let cool for 1 minute. Cut the pancake into 6 wedges and serve warm with a dusting of powdered sugar if desired.
