Peach Pancakes

Fluffy homemade pancakes topped with sweet, juicy peaches and finished with warm maple syrup. A simple, seasonal breakfast made for slow mornings around the table.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (about 8 pancakes)

Ingredients

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon salt

1 large egg

1 ¼ cups milk

3 tablespoons melted butter, slightly cooled

1 teaspoon vanilla extract

1 cup fresh peaches, peeled if desired and diced

Butter, for the skillet

For serving:

Warm maple syrup

Fresh peach slices

A little butter

Optional: cinnamon or powdered sugar

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix the wet ingredients. In a separate bowl, whisk the egg, milk, melted butter, and vanilla until combined.

Make the batter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are perfectly fine.

Heat the pan- Heat your pan medium-low heat and lightly butter the surface.

Cook the pancakes. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden and cooked through.

Serve warm. Stack the pancakes and top with butter, warm maple syrup, and fresh peach slices. Add a sprinkle of cinnamon if you like.

Notes & Tips

Fresh or frozen peaches: Fresh peaches are wonderful in season. If using frozen peaches, thaw and drain them first - or make a compote.

Don't overmix: Stirring just until combined helps keep the pancakes light and fluffy.

Keep them warm: Place finished pancakes on a baking sheet in a 200°F oven while you cook the remaining batter.

Make them extra special: Add a pinch of cinnamon to the batter or serve with a spoonful of whipped cream for a weekend brunch.