Description
Enjoy a cozy summer morning with these fluffy peach pancakes that combine soft, tender batter with juicy peach pieces for a naturally sweet and fruit-filled breakfast. Made with simple ingredients and easy steps, these pancakes are perfect for a slow weekend brunch or a comforting treat any time peaches are in season.
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter, slightly cooled
- 1 teaspoon vanilla extract
- 1 cup diced peaches (fresh or thawed frozen)
For Serving
- Extra peach slices
- Maple syrup
- Greek yogurt or whipped cream
- Powdered sugar (optional)
- Chopped pecans or almonds (optional)
Instructions
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if using. This creates the base dry mixture for the pancakes.
- Mix the wet ingredients: In a separate bowl, whisk together the milk, large egg, cooled melted butter, and vanilla extract. Make sure the butter is not too hot to prevent scrambling the egg.
- Combine the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy to keep the pancakes fluffy and tender.
- Fold in the peaches: Gently fold the diced peaches into the batter, distributing them evenly while maintaining a light batter texture.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly butter or oil the surface. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter, adding more butter or oil as necessary.
- Serve warm: Stack the cooked pancakes on a plate and top with extra peach slices, maple syrup, and your choice of Greek yogurt, whipped cream, nuts, or powdered sugar. Serve immediately for the best texture and flavor.
Notes
- Avoid overmixing the batter to keep pancakes fluffy; a few lumps are fine.
- Let the batter rest for 5 to 10 minutes to hydrate the flour for better texture.
- Use medium heat on the skillet to cook pancakes evenly without burning.
- Pat thawed frozen peaches dry to prevent excess moisture in the batter.
- Flip pancakes once, only after bubbles form and edges are set, to avoid breaking them.
- Store cooked pancakes airtight in the fridge for up to 3 days; reheat in toaster, oven, or skillet.
- Freeze pancakes in a single layer on a baking sheet before transferring to a container for longer storage.
- Customize by adding blueberries, cinnamon, or almond extract for different flavor variations.
