Peaches and Cream Pancake
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Recipe courtesy of Sunny Anderson

Sunny's Peaches and Cream Pancake

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 2 servings



  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
  3. Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
  4. In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
  5. Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.