Peaches n’ Cream German Puff Pancake
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Peaches n’ Cream German Puff Pancake – These German pancakes are easy peasy, and so delicious! You’ll never go back to “normal” pancakes!
Calling all peach lovers to come enjoy more peaches with my Peach Crisp Stuffed Baked Peaches, Creamy Balsamic Peach Salad, and Peaches n Cream Moon Milk recipes.
My mother called these “puffy oven pancakes”. I’ve heard about forty other variations but I really like to call them German puff pancakes. Has a nice ring to it. I think it has something to do with putting the name of a European country in the title.
Makes it easier to imagine I’m eating this breakfast on the wrap-around porch of a cottage.
Or something quaint like that.
These pancakes are really, really, really good. You know it’s gotta be good when the husband not only remembers it days later, but continues to request a repeat two weeks in a row.
Can I add that these are easy easy easy? I may change the name to EASY Peaches n’ Cream German Puff Pancake. Except that’s a mouthful. And I really would rather have a mouthful of this pancake. So the name stays.
More Recipes to Try
- Banana Pancakes – fluffy, moist, and surprisingly simple.
- Orange Buttermilk Pancakes – bright and zesty, perfect for brunch.
- Whole Wheat Strawberry Pancakes – wholesome and berry packed!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Peaches n’ Cream German Puff Pancake
Ingredients
- 4 tablespoons butter
- 4 eggs
- ¾ cup milk
- ¾ cup flour
- ⅛ teaspoon salt
- ¼ cup brown sugar
- 2 large peaches, sliced into wedges
- optional: whipped cream, maple syrup
Instructions
- Preheat oven to 400. While oven is reheating, melt 4 tablespoons of butter in a 8 inch round casserole dish and set dish in the oven until butter is melted.
- Whip eggs, milk, flour, and salt in a large bowl. Pour into prepared dish. Bake uncovered about 18-20 minutes or until puffed and golden brown. Remove from the oven.
- Spread peach wedges over pancake. (It will deflate when you take it out of the oven) Sprinkle with brown sugar. Return to oven and bake another 2-3 minutes until brown sugar is melted. Remove from oven, top with whipped cream. Drizzle with maple syrup if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight…AWESOME! We loved it and will make it again for sure!
Hi-
Bit late to this party.
We make a variation where butter, brown sugar and peaches are in the casserole in the oven and pour the batter over. Serve it flipped so buttery-peachy- syrupy goodness is on top- less deflating.
Five star recipe! The family loves it, the husband says it easily beats pancakes. Thank you!
This looks so delicious, I’ve never had a puff pancake but now I need to try one!
I really love this recipe, must try it soon! But I also have to add, that I’m German, and I’ve never seen anything like this before haha. The actual German ‘pancake’ is more related to a crepe, but not as thin, and then we fill it and roll it up. But anywho, still looks amazing!
Ha! Isn’t that funny how foods get labeled the most random things?! I wonder where that even came from… Maybe it’s actually Dutch, like a Dutch baby pancake? Or maybe that one is totally off the wall too… either way though, it’s so delicious! It’s probably just got “German” in the name because German food is known to be so dang delicious!! I think I’m gonna have to find a recipe for the REAL German pancakes you mentioned!!
Love this! We call it hootenanny! 🙂
Ha!! I just might have to change the name cause that’s wayyyy more fun to say. Thanks Karly!! 🙂
This looks incredible! 🙂
it looks yummy!
I just introduced the puff pancake to my boys, but we’ve been sticking to berries and powdered sugar for toppings. Peaches and cream would be amazing! Love your blog.
such gorgeous pics!