Peach Pop-up Pancakes – a Healthy Indulgence!

I found myself with some beautiful, overrripe peaches the other night and not much else for dinner. My son was requesting pancakes, but I wanted to jazz them up a bit — as well as making them somewhat healthier. I came up with these Peach pop-up pancakes made in a muffin tin! They were a hit! You can serve them with our without the peach sauce on top; maple syrup would be just as good too.

Peach Pop-up Pancakes – a Healthy Indulgence!

Yield: 1 dozen pop-ups


  • 1/4 cup plain Stonyfield Yogurt (I used Banilla because that's all we had in the house)
  • 1 ripe peach, peeled and diced
  • 2 tbsp melted butter
  • 4 eggs
  • 1/3 cup whole wheat flour
  • 2/3 cup unbleached all-purpose flour
  • 1 tbsp ground flaxseed
  • 1 tbsp wheat germ
  • 1 tsp cinnamon
  • For the Peach Sauce:
  • 1 peach, peeled and diced
  • 2-3 tsp sugar
  • 3 tbsp water


    For the Peach Pop-Ups
  1. Sift together the dry ingredients in a large bowl.
  2. Combine the wet (first 4 ingredients) in a medium bowl and mix thoroughly.
  3. Fold the wet ingredients into the flour mixture, being careful not to overmix.
  4. Pour into a well-greased muffin tin and bake at 400 for 15 minutes
  5. Top with more melted butter, peach sauce, or maple syrup!
  6. Peach Sauce
  7. Combine the peach, the sugar and water in a small saucepan on medium heat. Stir constantly for 5-7 minutes, until the fruit is very soft.
  8. Using a hand beater or (my favorite) an immersion blender, blend until mostly smooth. I like to leave a few peach chunks. Drizzle over the pop-overs.

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