Peach Pancakes
If you have a weakness for sweet, ripe peaches, these peach pancakes are going to be a new favorite! They’re light, fluffy, and infused with peach flavor in every bite.
Servings: 5 servings
Ingredients
- ¼ cup butter, melted
- 2 large eggs
- 2 large fresh, ripe peaches
- ⅔ cup buttermilk
- ¼ cup water
- 1 tablespoon brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ⅛ teaspoon salt
Instructions
- Whisk together the melted butter and eggs in a medium sized mixing bowl.¼ cup butter, melted, 2 large eggs
- Prepare the peach purée: Wash the peaches, cut in half or quarters, and remove the pits. Add to a blender or food processor and blend the peaches on low speed until smooth. You should have about 1 ¼ cups of purée.2 large fresh, ripe peaches
- Add the peach purée, buttermilk, water, brown sugar, and vanilla to the egg/butter mixture.⅔ cup buttermilk, ¼ cup water, 1 tablespoon brown sugar, 1 teaspoon pure vanilla extract
- Add in the flour, baking powder, and salt and whisk until smooth.2 cups all-purpose flour, 1 ½ tablespoons baking powder, ⅛ teaspoon salt
- Allow the batter to rest for 5 minutes.
- Meanwhile, preheat an electric griddle to 375°F or a large non-stick frying pan over medium-low heat.
- After the batter has rested, drop spoonfuls of batter (about ⅓ cup) onto the preheated griddle or frying pan.
- Cook for 4 to 5 minutes on the first side. Flip and cook for another 2 to 3 minutes on the second side.
Video
Notes
- Yield: Makes about 15 pancakes, depending on size.
- Serving suggestion: To top the pancakes, try my homemade peach sauce recipe. It's very easy to make and goes perfectly with the peach pancakes.
- Storage: Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze peach pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.
- Reheating: Microwave until pancakes are warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating the pancakes from frozen, add a few more minutes to the cooking time.
- This recipe was retested and updated June, 2024.
Nutrition
Serving: 3pancakes | Calories: 355kcal | Carbohydrates: 50g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 586mg | Potassium: 218mg | Fiber: 2g | Sugar: 10g | Vitamin A: 673IU | Vitamin C: 3mg | Calcium: 275mg | Iron: 3mg
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