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Peach Pancakes Recipe

Peach Pancakes Recipe

Learn how to make the best homemade peach pancakes with this easy baking recipe! Fresh juicy peaches folded into a cinnamon-spiced batter create fluffy, golden pancakes perfect for summer breakfasts. The secret is achieving the right batter consistency for tender pancakes that showcase the natural sweetness of seasonal fruit.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
12 pancakes (4 servings)
An overhead shot captures a stack of three golden-brown peach pancakes on a rustic ceramic plate, with melted butter pooling between layers and pure maple syrup cascading down the sides. Vibrant fresh peach slices and a light dusting of powdered sugar crown the stack, while additional peach wedges and a small pitcher of warm syrup sit nearby. The soft morning light filters through a kitchen window, highlighting the visible chunks of caramelized peaches embedded within the pancakes' fluffy interior. A vintage fork rests beside the plate on a textured linen napkin, with scattered cinnamon sticks and a sprig of mint adding visual contrast to the warm amber and cream tones of this summery breakfast.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">3 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">300ml buttermilk (or milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">45g unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g fresh peaches, diced (about 2 medium peaches)</li><li class="ingredients-single-item">Butter or oil for cooking</li><li class="ingredients-single-item">Maple syrup for serving</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Wire whisk</li><li class="equipment-single-item">Measuring cups and spoons</li><li class="equipment-single-item">Spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. This thorough mixing ensures the leavening agents are evenly distributed throughout your batter, guaranteeing pancakes that rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. The acidity in buttermilk reacts with the baking soda to create extra lift and tenderness in your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and gently stir until just combined. You should still see a few small lumps – overmixing develops gluten which makes pancakes tough rather than tender. The batter should be thick but pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold in the diced peaches, being careful not to overmix. Leave some peach pieces showing on the surface rather than fully incorporated – this creates beautiful caramelized bits when cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Let the batter rest for 5-10 minutes. This resting period allows the flour to fully hydrate and the gluten to relax, resulting in more tender pancakes. You'll notice the batter might thicken slightly during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick pan or griddle over medium heat. Add a small knob of butter or a light brush of oil. When it's hot enough, a drop of water should sizzle on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For each pancake, pour about 60ml (1/4 cup) of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The bubbles are your visual cue that the pancake is cooking through properly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancakes gently and cook for another 1-2 minutes until golden brown and cooked through. The second side usually cooks faster than the first, so keep a close eye on them.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook the remaining batter. If cooking for a crowd, you can keep them warm in an oven set to 110°C.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve your peach pancakes warm, topped with extra fresh peach slices, a drizzle of maple syrup, and perhaps a light dusting of powdered sugar if you're feeling fancy. The warm pancakes will slightly soften any fresh fruit you add on top, creating a lovely juicy contrast to the fluffy pancakes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Peach Pancakes Recipe?

Peach Pancakes Recipe requires all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, buttermilk, eggs, melted butter, vanilla extract, fresh peaches, and maple syrup for serving. The combination creates a perfect balance of fluffy batter with sweet, juicy fruit.

How to cook Peach Pancakes Recipe at home?

Learn how to cook Peach Pancakes Recipe by whisking dry ingredients separately from wet ingredients, then gently combining them without overmixing. Fold in fresh diced peaches, rest the batter for 5-10 minutes, and cook spoonfuls on a medium-hot griddle until bubbles form. Flip once and cook until golden brown, then serve with maple syrup and fresh peaches.

Can I use frozen peaches instead of fresh ones in pancakes?

Yes, frozen peaches work well in pancake batter! Thaw them first and drain excess liquid to prevent soggy pancakes. For best results, lightly pat dry with paper towels before folding into the batter. Frozen peaches are a great option when fresh ones aren't in season.

What's the secret to making fluffy fruit pancakes?

The secret to fluffy fruit pancakes is not overmixing the batter (some lumps are good!), allowing it to rest for 5-10 minutes before cooking, and ensuring your leavening agents (baking powder and soda) are fresh. The buttermilk's acidity also creates a chemical reaction that adds extra lift.

How can I tell when it's the perfect time to flip my pancakes?

The perfect time to flip pancakes is when bubbles form on the surface and begin to pop, and the edges look set and slightly dry. This typically takes 2-3 minutes on medium heat. The pancake should lift easily with a spatula, revealing a golden-brown underside when ready to flip.

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This thorough mixing ensures the leavening agents are evenly distributed throughout your batter, guaranteeing pancakes that rise beautifully." }, { "@type": "HowToStep", "name": "Mix wet ingredients", "text": "In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. The acidity in buttermilk reacts with the baking soda to create extra lift and tenderness in your pancakes." }, { "@type": "HowToStep", "name": "Combine mixtures", "text": "Pour the wet ingredients into the dry ingredients and gently stir until just combined. You should still see a few small lumps – overmixing develops gluten which makes pancakes tough rather than tender. The batter should be thick but pourable." }, { "@type": "HowToStep", "name": "Add peaches", "text": "Gently fold in the diced peaches, being careful not to overmix. 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The bubbles are your visual cue that the pancake is cooking through properly." }, { "@type": "HowToStep", "name": "Flip and finish", "text": "Flip the pancakes gently and cook for another 1-2 minutes until golden brown and cooked through. The second side usually cooks faster than the first, so keep a close eye on them." }, { "@type": "HowToStep", "name": "Keep warm", "text": "Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook the remaining batter. If cooking for a crowd, you can keep them warm in an oven set to 110°C." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve your peach pancakes warm, topped with extra fresh peach slices, a drizzle of maple syrup, and perhaps a light dusting of powdered sugar if you're feeling fancy. The warm pancakes will slightly soften any fresh fruit you add on top, creating a lovely juicy contrast to the fluffy pancakes." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-05-01", "reviewBody": "Perfect summer breakfast treat! The peaches caramelized beautifully in the pancakes, and the cinnamon added just the right amount of warmth. My Sunday brunch guests were impressed!", "name": "Summer Breakfast Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-04-28", "reviewBody": "Kids demolished these in minutes! I've never seen my picky eaters so excited about breakfast. The fluffy texture combined with juicy peach chunks was absolutely perfect. Will be making these regularly!", "name": "Kid-Approved Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ingrid Johansson", "datePublished": "2024-04-25", "reviewBody": "Peach flavor shines through beautifully! The tip about not overmixing the batter made all the difference - these were the fluffiest pancakes I've ever made. Used peaches from my garden and they were divine.", "name": "Garden Fresh Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-04-22", "reviewBody": "Better than my grandmother's recipe! The buttermilk and resting the batter are genius techniques. I added a touch of nutmeg along with the cinnamon and it complemented the peaches perfectly.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Popescu", "datePublished": "2024-04-18", "reviewBody": "Worth waking up early for! Made these with frozen peaches since fresh weren't in season yet, and they still turned out amazing. The detailed instructions made it foolproof even for a novice baker like me.", "name": "Works With Frozen Peaches Too", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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