A custard-like peach pancake with vanilla and nutmeg. Don’t let your breakfast be boring!

Puffy Peach Pancake with Vanilla Beans - let your breakfast bake while you sip coffee! Get the easy recipe on RachelCooks.com!

Let me begin by saying, calling this a “pancake” is a bit of a stretch. Also, puffy is a bit of a stretch. It comes out of the oven puffy, but it doesn’t last long. However, it tastes stinking good. What else really matters? And yes, this was one of my “back-up” posts for the pancake party in case someone dropped out. And yes, I was going to wait a little longer before posting it. But I have a headache. And I’m tired. And this post is ready.

Anyways….with the small amount of flour and the large amount of milk and eggs, it ends up being more of a baked custard consistency. It reminds me of bread pudding minus the bread. And bread pudding is always a good thing!

So it isn’t really a pancake. But it is 100% delicious. The vanilla, nutmeg and cinnamon compliment the peaches perfectly. It’s a dreamy breakfast that won’t have you standing over the stove flipping pancakes for an hour. Sit down and enjoy a hot cup of coffee while this bakes and everyone will be happier. Everyone is always happier with coffee, right?

Puffy Vanilla Bean Peach Pancake

A custard-like pancake with peaches, vanilla, and nutmeg.


  •  1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup milk
  • 4 large eggs, beaten
  • 1 cup diced or sliced peaches
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon granulated sugar
  • pulp of one vanilla bean (I used a Madagascar Bean)



  1. Preheat the oven to 350 degrees. Spray a 8- or 9-inch square baking dish with cooking spray.
  2. Combine dry ingredients listed on the top half of the list in a large mixing bowl.
  3. In a large liquid measuring cup or small bowl, beat together eggs and milk. Slowly add this to the dry ingredients, whisking as you add it so that there are no lumps.
  4. Pour batter into prepared baking dish.
  5. In a small bowl, combine the ingredients from the lower half of the list (peaches, cinnamon, nutmeg, sugar, vanilla beans). Stir until the peaches are well coated with the vanilla and the spices. Distribute the peaches over the batter. The will sink to the bottom but then they come back up to the top as it bakes.
  6. Bake for 20-25 minutes or until golden brown and not jiggly in the middle.
  7. Serve warm with butter and/or additional peaches.


*Note: I’m sure this would be great with fresh peaches but canned peaches work great in a pinch.
*Note: You could easily double this recipe and use a 9×13 pan. It might require slightly increased baking time.

All images and text ©Rachel Cooks.

Verdict: Delicious. I love the vanilla and nutmeg in this peach pancake.
Husband’s take: He loves this too. It was good reheated as well so leftovers are an option!
Changes I would make: Fresh peaches would be great if they are available. I would recommend peeling them first.
Difficulty: Easy.


Want more breakfast ideas that bake while you sip your coffee? Try: Turkey Sausage and Asparagus Quiche, Breakfast Casserole with Sausage and Spinach, Mini Frittatas with Spinach and Red Pepper, Baked Apple French Toast Cups, Spinach Quiche with a Cornmeal Crust, Heirloom Tomato and Polenta Quiche, or Roasted Broccoli and Cheddar Quiche.

Puffy Peach Pancake with Vanilla Beans - let your breakfast bake while you sip coffee! Get the easy recipe on RachelCooks.com!