Baked Peach Almond Pancakes

Did you know that searches for “baked pancakes” have risen by over 150% in the past three years, with home cooks craving easy, hands-off breakfasts? If you’re tired of flipping pancakes at the stove and want a dish that’s both beautiful and crowd-pleasing, baked peach almond pancakes are your answer. This recipe combines the juicy sweetness of ripe peaches with the nutty richness of sliced almonds, all baked into a fluffy, golden pancake you can serve straight from the oven.

Baked peach almond pancakes offer a clever twist on the classic skillet pancake, letting you enjoy all the flavors of summer stone fruit and toasty almonds without the fuss. Whether you’re hosting brunch, looking for a make-ahead breakfast, or simply want to brighten up a weekend morning, this recipe will quickly become a favorite in your kitchen.

Ingredients List

Gather these fresh, flavorful ingredients to create your baked peach almond pancakes:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 1¼ cups whole milk (or unsweetened almond milk for extra almond flavor)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted (or neutral oil)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional, for deeper almond flavor)
• 2–3 ripe peaches, sliced thin (or 1½ cups frozen/thawed peach slices, drained)
• ⅓ cup sliced almonds
• 2 tablespoons brown sugar (for topping)
• Powdered sugar, for dusting
• Maple syrup, for serving

Substitution Suggestions:

• Use gluten-free flour blend for a gluten-free version
• Try nectarines, plums, or mixed berries if peaches are out of season
• Substitute coconut oil for butter if preferred
• Use honey instead of granulated sugar for natural sweetness
• For a dairy-free version, use almond milk and vegan butter

These ingredients build a symphony of textures—fluffy, nutty, juicy, and just sweet enough.

Step-by-Step Instructions

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or nonstick spray. This will prevent sticking and help the pancake bake evenly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Step 3: Blend Wet Ingredients

In a separate bowl, whisk the eggs, milk, granulated sugar, melted butter, vanilla, and almond extract (if using) until smooth.

Step 4: Combine Batter

Pour the wet ingredients into the dry. Stir gently until just combined; a few lumps are okay. Do not overmix, or your pancake may turn tough.

Step 5: Assemble in Baking Dish

Pour the batter into the prepared dish. Arrange peach slices over the top in a decorative pattern, pressing some slightly into the batter. Sprinkle sliced almonds and brown sugar evenly over the peaches.

Step 6: Bake

Bake for 28–32 minutes, or until the pancake is puffed, golden, and a toothpick inserted in the center comes out clean. The edges should be lightly browned and the center just set.

Step 7: Cool and Serve

Let cool for 5–10 minutes. Dust with powdered sugar, slice into wedges or squares, and serve with warm maple syrup.

Nutritional Information

Nutrient	Per Serving (1/8 of bake)
Calories	230
Protein	6g
Total Fat	8g
Saturated Fat	3g
Carbohydrates	35g
Fiber	2g
Sugars	13g
Sodium	240mg

Nutrition Insights:

• Peaches add vitamin C and fiber
• Almonds provide healthy fats and vitamin E
• Using whole milk increases satiety and calcium

Healthier Alternatives for the Recipe

• Lower Sugar: Reduce granulated sugar and skip the brown sugar topping
• Higher Protein: Replace ½ cup flour with almond flour, or add 1 scoop vanilla protein powder
• Gluten-Free: Use a 1:1 gluten-free flour blend
• Dairy-Free: Swap in almond milk and vegan butter
• Vegan: Use flax eggs (2 tbsp flaxseed meal + 5 tbsp water) and plant-based milk

Each variation keeps the recipe delicious and family-friendly.

Serving Suggestions

• Serve with Greek yogurt and extra peach slices for a protein boost
• Add a drizzle of honey or a dollop of whipped cream for brunch decadence
• Pair with bacon or breakfast sausage for a sweet-savory balance
• Make it a brunch board: Add berries, granola, and mini muffins

Common Mistakes to Avoid

1. Using underripe or overripe peaches: Choose peaches that are just ripe for the best flavor and texture
2. Overmixing the batter: Stir gently until just combined
3. Skipping the preheat: A hot oven ensures the pancake rises properly
4. Cutting immediately after baking: Let it cool slightly to set for clean slices

Storing Tips for the Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days
• Reheat: Warm in the microwave or oven before serving
• Freeze: Wrap individual slices and freeze for up to 2 months; thaw and reheat as needed
• Make Ahead: Prepare the batter and peach topping separately; assemble and bake fresh in the morning

Conclusion

Baked peach almond pancakes are an easy, impressive, and crowd-pleasing way to enjoy summer fruit and nutty richness at any time of year. With a hands-off baking process and endless ways to customize, this recipe is destined to become your go-to for lazy brunches, special occasions, and cozy mornings at home.

Ready to try baked peach almond pancakes? Let us know your favorite fruit or nut combinations in the comments, and don’t forget to subscribe for more creative breakfast and brunch ideas!

FAQs

Can I use canned peaches?

Yes, drain well and pat dry to avoid excess moisture.

Can I make this recipe ahead of time?

You can prep the batter and fruit the night before, then assemble and bake fresh in the morning.

Can I use other fruits?

Absolutely—try nectarines, plums, cherries, or a berry mix.