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    Home / breakfast / Berry-Peach Oven Pancake

    Berry-Peach Oven Pancake

    Published Aug 18, 2011

    Jump to Recipe Print Recipe

    close up of slice of oven pancake
    My dad used to say that my mom had two speeds: slow and stop.

    berries in a sieve
    When it comes to velocity, I seem to take after my mother. Sometimes I think I'd be better off in a buddhist monastery, far away from things like freeways, busy people, and food industry jobs; someplace where mindful attention to detail is rewarded rather than vibed.

    eggs in a bowl
    In pastry school, when all my fellow students had gathered around the table with their daily baked goods on display, I would often still be hovering around the oven, waiting for my pie or cake to finish baking. One evening, my teacher Claire accused me of doing this on purpose, to milk the drama of pulling my creation from the oven while the rest of the class watched.

    I wish that had been the case.

    fruit in a skillet
    In reality, I'm just very slow.

    And yet I do appreciate the drama of pulling certain things from the oven, whether or not it happens in a timely manner (and preferably not while 14 pairs of impatient eyes watch). This baked pancake, for instance, rises particularly high from the heat of the oven, turning a burnished golden all over, puffing dramatically, oozing with a patchwork of color from summer fruit: indigo, raspberry, and peach.

    pancake batter poured onto skillet
    And it's so tasty, too. The vanilla and lemon-laced batter makes a pleasing foil for the jammy fruit. Wedges of the pancake need nothing more than a drizzle of maple syrup, and a scattering of more fresh berries.

    As Deborah Madison demonstrates in her books Local Flavors and Seasonal Fruit Desserts, this batter is infinitely versatile. She includes recipes for three versions of the same baked pancake: savory, with chanterelles and cheese, sweet with pears and cardamom, and somewhere in between, with apples, cinnamon, whiskey and cheddar.

    top down shot of oven pancake
    My cousin makes the Pear Cardamom version of this pancake regularly, varying the spice and fruit, sometimes folding in cooked quinoa to make it more substantial. One night after she gave me a soap-making demonstration - did I mention she is insanely crafty? - we made one with apples, cinnamon, and sage-infused cheddar which she had brought back from a trip to Vermont. We topped the whole thing with Vermont maple syrup.

    [Here is where the appropriate photo of the berry-peach pancake in full puff would be, had I not received an important phone call the minute I pulled the pancake from the oven, and returned minutes later to find it already fallen.]

    For a similar photo, check out the original recipe.

    syrup poured onto oven pancake
    Or, better yet, make this pancake yourself. It takes about 10 minutes to get it in the pan, and 25 to bake, and in no time you have yourself a fabulous breakfast.

    fork slicing into oven pancake
    Of course, if you're slow like me, it may take a bit longer.

    fork cutting into oven pancake

    More Pancake Recipes

    • Pear Cardamom Oven Pancake
    • Fluffy Gluten-Free Pancakes (dairy-free & vegan options)
    • Huckleberry Sprouted Wheat Pancakes
    • Plow's Ricotta Pancakes

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this oven pancake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Berry-Peach Oven Pancake

    Print Recipe Pin Recipe
    These oven pancakes make the perfect brunch.
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 4 servings.

    Ingredients

    • 2 tablespoons unsalted butter
    • 1/2 cup all-purpose flour
    • 1/4 cup whole spelt flour (or wheaflour)
    • 2 tablespoons sugar
    • 1/2 teaspoon salt
    • 4 eggs
    • zest of 1 lemon
    • 1 teaspoon vanilla extract
    • 1 cup whole milk
    • 1 large peach, in 1/4" slices
    • 1/2 cup raspberries
    • 1/2 cup blueberries
    • maple syrup and additional fresh berries, for serving

    Instructions

    • Position a rack in the center of the oven and preheat to 400º. Place the butter in a 10" oven proof skillet, and set in the oven to melt while you prepare the batter.
    • In a medium bowl, whisk together the flours, sugar and salt. Whisk the eggs into the flour mixture until smooth, then the lemon zest and vanilla. Add the milk a little at a time, whisking as you go, until you have a smooth, crepe-like batter.
    • Remove the skillet from the oven, brush the melted butter up the sides of the pan, then pour the excess butter into the batter and whisk to combine.
    • Quickly scatter the peach slices and berries in the bottom of the skillet, then pour the batter over the fruit, and place the skillet in the oven. Bake the pancake until dramatically puffed and golden, about 25 minutes. Let settle for a few minutes, then slice into wedges. Serve with maple syrup and some extra berries.
    • Leftovers reheat beautifully in a 350º oven or toaster oven for 5 or 10 minutes.

    Notes

    Adapted from this Pear Cardamom Oven Pancake, which was adapted from Local Flavors, by Deborah Madison.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 297kcalCarbohydrates: 35gProtein: 11gFat: 13gSaturated Fat: 6gCholesterol: 185mgSodium: 381mgPotassium: 266mgFiber: 4gSugar: 15gVitamin A: 635IUVitamin C: 10.1mgCalcium: 97mgIron: 2.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Berry-Peach Oven Pancake

    Serves 4

    Adapted from this Pear Cardamom Oven Pancake, which was adapted from Local Flavors, by Deborah Madison

    2 tablespoons unsalted butter
    1/2 cup all-purpose flour
    1/4 cup whole spelt (or wheat) flour
    2 tablespoons sugar
    1/2 teaspoon salt
    4 eggs
    zest of 1 lemon
    1 teaspoon vanilla extract
    1 cup whole milk
    1 large peach, in 1/4" slices
    1/2 cup raspberries
    1/2 cup blueberries
    maple syrup and additional fresh berries, for serving

    Position a rack in the center of the oven and preheat to 400º. Place the butter in a 10" oven proof skillet, and set in the oven to melt while you prepare the batter.

    In a medium bowl, whisk together the flours, sugar and salt. Whisk the eggs into the flour mixture until smooth, then the lemon zest and vanilla. Add the milk a little at a time, whisking as you go, until you have a smooth, crepe-like batter.

    Remove the skillet from the oven, brush the melted butter up the sides of the pan, then pour the excess butter into the batter and whisk to combine.

    Quickly scatter the peach slices and berries in the bottom of the skillet, then pour the batter over the fruit, and place the skillet in the oven. Bake the pancake until dramatically puffed and golden, about 25 minutes. Let settle for a few minutes, then slice into wedges. Serve with maple syrup and some extra berries.

    Leftovers reheat beautifully in a 350º oven or toaster oven for 5 or 10 minutes.

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. rcakewalk says

      August 20, 2011 at 5:26 am

      Alanna, every single time I take a look at your blog, I'm so impressed - and not one thing is something that doesn't seem perfectly delicious. The photos in this post are especially great... nice work! Now, I need an oven pancake!

      Reply
    2. daisy says

      August 28, 2011 at 4:39 pm

      I'm going to make it for a nice late brunch today. Thank you so much for sharing! It looks amazing.

      Reply
    3. Alanna says

      August 28, 2011 at 4:47 pm

      Thanks to both of you for the kind words. Hope you enjoy the pancakes. Happy baking!

      Reply
      • Stacy says

        June 28, 2016 at 9:33 am

        Could the batter be mixed up completely before going camping? Would I need to keep the eggs and milk separate from the dry ingredients until just before baking?

        Reply
        • Alanna says

          June 28, 2016 at 9:38 am

          You can totally mix the batter beforehand and keep it cool until you're ready to cook. LMK how it goes!

          Reply
    4. Joelle says

      September 08, 2011 at 5:56 pm

      We went camping last weekend up at Richardson Groove State park. We had quite an impressive car camping set up, complete with multiple dutch ovens. The day we left for the camp site, I prepped the dry ingredients. Courtesy of my in-laws; we brought along some 'fresh from the chickens' eggs. We got lucky as I forgot the milk but some our our fellow campers had some for us. The peaches got warmed over the fire a bit and then the batter was poured in and Brian got the dutch oven nestled into the coals to bake. Though there is a bit of a learning curve when cooking this way (aka, burnt sides), the pancake was still delicious. It puffed up quite nicely and the inside stayed custardy. We're going camping again in 2 weeks and I think we will have another peach pancake. Maybe this time I'll remember the berries which were hiding in the cooler. Thanks for this awesome variation Alanna :)

      Reply
      • Alanna says

        May 26, 2012 at 4:28 am

        THAT is bad-ass!

        Reply

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