Succulent peaches and warm, fluffy pancakes, what’s not to love? These Peach Pancakes are a breakfast lover’s dream come true.
Peach Pancakes
Have you ever bitten into a ripe summer peach and felt its sweet, juicy nectar dribble down your chin? That kind of memory reminds me of childhood. And, this peach pancake recipe captures that feeling for me.
Peaches have to be one of my favorite fruits. There’s nothing quite so thrilling as biting into a fresh, tender peach to discover that it’s perfectly ripe, incredibly flavorful and sweet.
Pancakes with Fruit
Do you like pancakes with fruit as much as I do? I love finding ways to include fruit, whether it’s chopped up in a stack of Strawberry Shortcake Pancakes or blended, like in Applesauce Pancakes.
If you’re cooking for a crowd, you can’t go wrong with the ease of making Sheet Pan Pancakes with berries. And, bonus, you can even use frozen berries if you’re trying to cook from what you have on hand!!
The nostalgic magic of a banana split meets the morning comfort of pancakes hot off the griddle in these fresh Banana Split Pancakes.
Banana Chocolate Chip Pancakes are a fabulous example of the timeless combination of chocolate and banana. They’re perfect for those who are looking for a lighter option that will still satisfy a chocolate craving.
Pancakes with Peaches
Let this be your moment, if you’ve never made pancakes with peaches. The recipe as written uses fresh peaches in the batter and as a topping. But, you can also use homemade peach sauce in a pinch if peaches are not in season.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Peach Pancake Recipe
You’ll need the following ingredients to make this recipe:
- flour, sugar, and baking powder
- kosher salt and ground cinnamon
- milk
- eggs
- butter
- vanilla extract
- peaches
- additional toppings
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Then, add the milk and the eggs, whisk to combine, and add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats up.
Be careful not to overbeat the pancake batter, as lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the peaches just before cooking.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon) and then pour about a ⅓ cup of batter for each pancake.
Let the batter cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Peach Breakfast Recipes
Looking for more peach breakfast recipes? I’ve got you covered.
Peaches and cream French toast casserole is an easy make-ahead breakfast that features peaches and smooth, creamy cheese. This is a dish that will wow your company.
I’ve been making peaches and cream oatmeal all summer long; filled with soft pecans and sweet peaches, this is a memorable breakfast. I save a couple of peaches to make this oatmeal almost every time I buy fresh peaches.
Fresh, juicy peaches complement the brown butter, brown sugar, and cinnamon in the filling of these peach cinnamon rolls.
Cinnamon pairs perfectly with fresh peaches in this recipe for Baked Peach Oatmeal. Eaten on its own or topped with whipped cream, it’s a hit.
Peach Pancakes
Ingredients
- 2½ cups all-purpose flour
- ¼ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 cups milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
- 2 large peaches diced very small, about ¼-½" pieces, about 2½ cups
Toppings
- butter
- maple syrup
- whipped cream
- fresh peaches
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the peaches.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Nutrition
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