Mornings got a whole lot tastier with these delicious peach pancakes. This classic fluffy American buttermilk pancake recipe is stuffed full of peaches and topped with whipped cream for a tasty breakfast or brunch. Quick and easy to make, peaches and cream pancakes are the perfect way to wake up!
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When you ask my husband what he wants for breakfast, 9 times out of 10, the answer will be pancakes! Super quick and easy to make and they are so easy to customize with fillings and toppings.
The peaches in this pancake batter add a really nice subtle flavor and sweetness and it's a real treat when you bite into a juicy chunk! Not overly sweet, yet bursting full of flavor, and the pancakes are just how pancakes should be. Light, fluffy, soft and thick.
If you prefer your breakfasts on the savory side, be sure to check out my Bacon and Jalapeno Pancakes or Sausage Egg Bake Casserole.
Ingredients
This basic pancake recipe requires just a few pantry staple ingredients:
- Dry Ingredients: Flour, baking soda, sugar, salt.
- Wet Ingredients: Buttermilk, egg.
- Peach Slices: You can use fresh or tinned peaches for this recipe. I prefer using tinned for convenience and also the syrup they come in adds a little extra sweetness.
- Oil: For cooking, whatever you have will work. You can also use butter if you prefer.
- Whipped Cream: Peaches and cream is a classic combination, so topping these with some squirty cream does wonders!
How to make peach pancakes
- Mix together the dry ingredients in one bowl, and wet in another (photo 1).
- Add wet ingredients to dry and mix to combine (photo 2).
- Fold in the peaches (photo 3).
- Heat the oil and ladle in some of the pancake batter.
- Cook on both sides.
- Serve with whipped cream and peach slices.
Recipe Variations
These peach pancakes are pretty awesome as they are, but if you want to take them to the next level, feel free to pour over some maple syrup or honey, or try adding some cooked bacon if you are feeling especially decadent!
Frequently Asked Questions
You can of course use regular milk to make pancakes, but buttermilk takes them to another level. The acid in it reacts with the baking soda and it creates the most wonderfully fluffy and soft results. It adds a slight tang that works really well with the peaches.
You can make the batter up to a day ahead of time and keep it covered in the fridge. If you have any leftover, they can be kept covered in the fridge for 2 to 3 days. Reheat them in the oven on a sheet pan. Cover them with foil and heat at 350f for 5 minutes.
Yes, cooked pancakes freeze really well! Freeze them solid on a baking sheet and then transfer to freezer bags or safe containers. Reheat them from frozen either in the microwave (one for about 20 seconds) or in the oven on a sheet pan for 10 minutes at 350F. If reheating in the oven, cover them with foil so that they don't burn.
Recipe Notes and Tips
- Take care not to over mix the batter. The dry ingredients should be just combined and the batter should still be lumpy. If you over mix them they won't rise and be nice and fluffy.
- Don't have the skillet to hot when you cook the batter. If it's too hot the outsides will brown too quickly and the middle won't be cooked.
- If making ahead of time, let the pancakes cool completely before storing them.
- This recipe is easily doubled if you are feeding more people.
More Easy Breakfast Recipes
- Twice Baked Breakfast Potatoes Recipe
- Breakfast Stuffed Peppers
- Breakfast Berry Oat Smoothie with Coconut Milk
- Bacon & Egg Muffin Cups with Spinach
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Peach Pancakes
Ingredients
- ¾ cup all purpose flour (100g)
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¾ cup buttermilk (180ml)
- 1 can peach slices (13.4oz) (398ml)
- 1 teaspoon oil
Toppings
- whipped cream
- peach slices
Instructions
- Chop most of the tinned peaches into chunks. You will want 1 cup.
- In a large bowl, mix together the flour, baking soda, sugar and salt.
- In a smaller bowl whisk together the egg and buttermilk.
- Add the wet mixture to the dry and combine with a whisk until just combined.
- Fold in 1 cup of chopped peaches.
- Heat the oil in a skillet on a medium to high heat.
- Once hot, add in about ¾ of a ladle of the pancake mixture.
- Cook for a few minutes until the batter starts to bubble and flip over.
- Cook until the bottom is solid and remove from the pan. Repeat for the other pancakes.
- Serve immediately with whipped cream and the leftover peach slices.
Notes
- Take care not to over mix the batter. The dry ingredients should be just combines and the batter should still be lumpy. If you over mix them they won't rise and be nice and fluffy.
- Don't have the skillet to hot when you cook the batter. If it's too hot the outsides will brown too quickly and the middle won't be cooked.
- If making ahead of time, let the pancakes cool completely before storing them.
- This recipe is easily doubled if you are feeding more people.
- Nutritional values are an estimate only.
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