Brunch Popover Pancake

Photo: J. Savage Gibson; Styling: Leslie Byars Simpson

Complete with fruit and the "pancake," this recipe needs little else served with it. If you want a heavier meal, consider serving it with scrambled eggs and bacon or thinly sliced ham.

Yield: 4 servings
Recipe from Southern Living

More From Southern Living


  • 4 large eggs, lightly beaten
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup butter or margarine, melted
  • 3 tablespoons orange marmalade
  • 3 tablespoons butter or margarine
  • 1 tablespoon lemon juice
  • 1 (16-ounce) package frozen sliced peaches, thawed and drained
  • 1 cup frozen blueberries, thawed


  1. Place a well-greased 12-inch cast-iron skillet in a 425° oven for 5 minutes.
  2. Combine first 5 ingredients, stirring with a wire whisk until blended.
  3. Remove skillet from oven. Pour batter into hot skillet.
  4. Bake at 425° for 20 to 25 minutes. (This resembles a giant popover and will fall quickly after removing from oven.)
  5. Combine marmalade, 3 tablespoons butter, and lemon juice in a saucepan; bring to a boil. Add peaches, and cook over medium heat, stirring constantly, 2 to 3 minutes. Spoon on top of baked pancake. Sprinkle with blueberries.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Brunch Popover Pancake Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy