Gluten-Free Peach Volcano Pancake

I do not know why it has taken me so long but yesterday I finally made a Gluten-Free Peach Volcano Pancake. It was so worth the wait!

Many of you loyal gfe readers already know about my gluten-free volcano pancakes.

Read my post to learn why the Gluten-Free Peach Volcano Pancake shown didn’t puff up and have peaks and craters as it should!

Volcano pancakes are easy-to-make, one-dish oven pancakes. Some popular variations that you may recognize: Dutch babies, German Puff pancakes, Finnish Kropser, and Soufflé Pancakes.

Today’s volcano pancake has sweet and tender chunks of peaches throughout. What could possibly be a better breakfast meal if you love peaches?

You can top your serving with a drizzle of maple syrup, a sprinkle of powdered sugar, or both.

I love the corner slices with the crusty edges!

You will want to wait until your peaches are nice and ripe so your peach-infused pancake bites are tender and flavorful. My peaches were a tad shriveled—to be honest—and very fragrant. Both signs of peach ripeness.

And yumminess of course as ripe peaches are not only sweet but they’re juicy!

When you make this Gluten-Free Peach Volcano Pancake, it will probably look a little different from mine. You see I was multitasking when I made mine—texting with a friend to catch up on important things in our lives to be exact.

I preheated my oven and then melted the butter right in the baking dish, watching it closely to be it didn’t burn. Then I added the peach chunks, being sure to spread them out evenly over the bottom.

A few minutes after I placed the pancake in the oven, I realized that I had left the gluten-free flour mix out of the batter. Because there are so many eggs whisked in with the milk, the batter did not look super thin without the flour mix so it wasn’t immediately obvious that I’d left it out.

You can see that below.  When the flour mix is added to the batter, the batter will mostly cover the peach chunks. Aim for that look not this one!

So, I had to pull the recipe out  of the oven and stir the flour mix into the already partially warmed mix. Which meant I disrupted the layering of ingredients and the perfectly high temperature that makes the pancake rise and helps create the volcano effect of peaks and craters.

I thought about discarding it and starting again but I did not have any more ripe peaches and I did not want to waste my efforts. I really do not like wasting food. I also did not want you all to wait forever for me to share this recipe.

Believe it or not, I have committed this same oversight once before. While feeding guests in that case. That time it was with my original Gluten-Free Volcano Pancake. The belated addition of the gluten-free flour mix worked just fine for texture and flavor but the visual results were not as pretty. 

So, I knew “doctored” results this time would still be delicious, even if the late addition of flour mix would interfere with the pancake rising properly and therefore, would make the results look a little different. Luckily, the previous time this happened my guests had enjoyed the Gluten-Free Volcano Pancake on their own and knew how it normally appeared.

Again, this time my doctored/rescued version did not puff up as it should have but it still tasted every bit as wonderful. To be certain that the results of the peach version were delicious, I may have had three servings of this Gluten-Free Peach Volcano Pancake when I sampled it yesterday.

Ha! I never want to steer you all wrong of course so I had to be sure, you know?

It has been a good while since I have indulged in one of my gluten-free Volcano Pancakes and as I said, it was well worth the wait. I have no regrets at all on the additional sampling and I just thoroughly enjoyed some leftovers for brunch today. Another quality assurance test conducted just for y’all!

Whether you already have fresh ripe peaches on your counter or need to go out and get some at the store or your local farm stand, this is one recipe I think you should definitely try soon.

Especially if you enjoy peaches. And pancakes.

More Gluten-Free Recipes for a Special Breakfast and Some Gluten-Free Peach Dessert Recipes, Too!

~ Gluten-Free Volcano Pancake (The Original)

~ Gluten-Free Apple Cinnamon Volcano Pancake

~ Gluten-Free Banana Waffles

~ Gluten-Free Blueberry Volcano Pancake

~ Gluten-Free Crustless Peach Pie

~ Gluten-Free Pancakes and Waffles (Keto)

~ Gluten-Free Peach Cobbler

~ Gluten-Free Peach Upside Down Cake

~ Gluten-Free Ricotta Donut Holes

Gluten-Free Volcano Peach Pancake Recipe

Yield: 8 servings

Gluten-Free Peach Volcano Pancake

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This Gluten-Free Peach Volcano Pancake is an easy-to-make oven pancake that is simply delicious with its tender and sweet chunks of peaches mixed into the puffy pancake with its fun peaks and craters!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• ½ cup butter (or dairy-free butter equivalent), melted (see notes)
• 1 cup, peeled, sliced, and/or chopped fresh ripe peaches (about 5 medium-sized peaches)
• 1 tsp cinnamon (more or less, to taste)
• ¼ cup light brown sugar, packed
• 6 large eggs
• 1 cup milk (dairy-free milk will also work fine)
• 1 tsp almond extract (optional)
• 1 cup gluten-free flour mix, sifted (I use my Two-Ingredient Gluten-Free Flour Mix)
• ½ tsp xanthan gum, optional (please omit if already included in your gluten-free flour mix)
• ½ tsp salt

Instructions

1. Preheat oven to 425F.
2. Pour melted butter into a greased 9 x 13 glass baking dish.
3. Add peeled, sliced and/or chopped peaches to the baking dish, spreading them out and evenly covering the bottom.
4. Sprinkle cinnamon over the peaches.
5. Sprinkle light brown sugar over the peaches.
   In a large mixing bowl, beat eggs.
6. Add milk, gluten-free flour mix, xanthan gum, and salt. Stir until smooth.
7. Pour batter evenly over peach mixture in the baking dish.
8. Bake pancake for 25 to 30 minutes until the pancake is puffed up and the edges are browned and/or until a knife inserted near the center comes out clean.
9. Let sit for 5 minutes before cutting.
10. Serve with powdered sugar, maple syrup, and/or honey as desired.
    
    

Notes

If you’re a peach lover, you may want to use even more peaches in this recipe. Personally, I like the chopped peaches sort of scattered throughout the batter. I think the ratio of pancake to peach chunks is just right but you do you, of course!

I melt the butter right in the baking dish as the oven preheats. Watch it very closely to make sure it does not burn.

Did you make this recipe?

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