Food & Drink

Peachy Pecan Pie Pancake for Mother’s Day

Show your mama some love with this beautiful Southern breakfast

Photo: Lauren McDuffie

“When I think of Mother’s Day, I immediately think of breakfast in bed,” writes the Charleston, South Carolina–based recipe blogger Lauren McDuffie in her newest cookbook, Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South. Like our mothers, McDuffie’s unique skillet pancake goes above and beyond. “This one rises and puffs up dramatically, seeming to almost hug whatever goodies you choose to scatter over the top, be it fruits, nuts, or maple syrup,” she writes. “If that doesn’t sound like a perfect Mother’s Day moment, I’m not sure what does.”

For more from McDuffie, check out her Jammy Mignonette Marinated Eggs. Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South will be available on June 6. Pre-order your copy here.

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  • Peachy Pecan Pie Pancake

    • 4 tbsp. vegetable oil, canola oil, or ghee, divided

    • 4 large eggs

    • ⅔ cup milk

    • ⅔ cup white whole wheat flour

    • 2 tsp. vanilla bean paste or vanilla extract

    • ½ tsp. ground cinnamon

    • ¼ tsp. kosher salt

    • 1 ripe peach, thinly sliced

    • 1 cup pecan halves

    • 2 tbsp. maple syrup, plus more for serving

    • Fresh raspberries (optional)


  1. Preheat the oven to 450°F. Adjust the rack to the middle position. Pour 2 tablespoons of the oil in a 10-inch ovenproof skillet or baking dish. Place the skillet in the oven for 3 minutes.

  2. In a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt, and the remaining 2 tablespoons of oil. Blend on high speed until the batter is very smooth, making sure there are no large clumps of flour left. Carefully remove the hot skillet from the oven and pour in the batter.

  3. Bake for 20 to 25 minutes, or until the pancake is fully puffed and browned on top. Be sure not to open the oven during baking, or you’ll risk deflating the pancake.

  4. Meanwhile, in a large skillet over medium heat, combine the peach slices and pecans. Drizzle with the maple syrup and stir to coat. Cook the peaches and pecans until tender, lightly browned, and sticky (you shouldn’t need oil for this, but if things stick too much, a little bit is fine).

  5. Remove the pancake from the oven and top with the sticky peaches and pecans. Serve with extra maple syrup and raspberries, if desired.

Excerpted from Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South by Lauren McDuffie, published by Gibbs Smith. Copyright © 2023.