These Peach Pancakes are soft, fluffy, and filled with juicy pieces of sweet peach, with cinnamon and vanilla adding warm flavor. Serve them with maple syrup and extra peaches for an easy breakfast or weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: About 35 minutes
- Yield: 12–14 medium pancakes, about 4 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and diced peaches
- Butter or neutral cooking oil, for the skillet
- Maple syrup, for serving
- Additional sliced peaches, for serving
Instructions
- Add the flour, sugar, baking powder, cinnamon, and salt to a large mixing bowl and whisk until evenly combined.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine; avoid overmixing.
- Gently fold the diced peaches into the batter until evenly distributed.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or neutral cooking oil.
- Pour about 1/4 cup batter onto the skillet for each pancake, making sure the peach pieces are evenly distributed.
- Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
- Carefully flip each pancake and cook for another 1 to 2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with maple syrup and additional sliced peaches.
Notes
- For canned peaches, drain thoroughly and pat away excess liquid before dicing and adding to the batter.
- For frozen peaches, thaw and drain well before chopping to prevent excess moisture from making the pancakes soggy.
- For Peach Cobbler Pancakes, add extra cinnamon and a pinch of nutmeg and serve with warm sautéed peaches.
- For Peach Pecan Pancakes, fold about 1/2 cup chopped pecans into the batter.
- For buttermilk Peach Pancakes, replace the regular milk with buttermilk.
- Store cooled leftover pancakes in an airtight container in the refrigerator for 3 to 4 days.
- Freeze pancakes in a freezer-safe container with parchment between layers for up to 2 months.
- Reheat refrigerated or frozen pancakes in a toaster or skillet for the best texture, or use a microwave for convenience.
Nutrition
- Serving Size: 3–4 pancakes
- Calories: 490 kcal
- Sugar: 18 g
- Sodium: 560 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 135 mg
Find it online: https://thefamilycooking.com/peach-pancakes-recipe/
