Peaches & Cream Pancakes

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Weekends wouldn’t be complete without some delicious pancakes to start the day and these Peaches & Cream Pancakes are the perfect choice every time. They are soft and fluffy and loaded with great peach flavor then topped with gently cooked cinnamon peaches and some fresh whipped cream. The perfect combination of tender pancake, juices peaches and sweet fluffy whipped cream.

Every year come June when I go to the grocery store I am so happy to see the wide variety of fresh fruit that is available. From melons to berries and one of my favorites, super sweet ripe peaches. When those peaches come in I make sure I stock up because once they enter my house, they don’t last very long. Now most of the time we just eat the peaches as is, but having an abundance of peaches and being it was Sunday morning, I thought why not incorporate the juicy ripe peaches into a pancake recipe. That’s when I decided to make these Peaches & Cream Pancakes and I must say, they were a huge hit. They will definitely become a summer time staple in my house.

Why You Have To Make These Pancakes

  • Taste: If you like sweet, juicy ripe peaches, then these pancakes are for you. Not only are they topped with gently cooked cinnamon peaches but there are also peaches incorporated in the batter. So with every bite you get a taste of those sweet juicy peaches.
  • Ease: These made from scratch pancakes are really easy to make. For those of you that use boxed pancake mix, it’s not necessary. With very few ingredients that you probably already have at home, you can have these fluffy pancakes ready in no time.
  • Family Time: I can guarantee that these pancakes will bring everyone to the table. They make the perfect breakfast on a weekend when everyone has a little more time to sit back and enjoy a breakfast together.

Ingredients Needed To Make Peaches & Cream Pancakes

  • Peaches: They should be ripe and juicy but slightly firm.
  • Flour: All purpose flour works best for this recipe.
  • Baking Powder & Baking Soda: These are leavening agents. They will give your pancakes rise, making them nice and fluffy.
  • Salt: A small amount of salt enhances the flavors in your recipes.
  • Eggs: These are the binders in this recipe.
  • Buttermilk: When combined with the baking soda will have a reaction forming small bubbles which will help make your pancakes fluffy.
  • Vanilla Extract: I always opt for pure vanilla extract rather than imatation vanilla extract.
  • Butter:Unsalted butter is best so that you can control the salt in your recipe.
  • Lemon Zest & Juice: Lemon will add brightness to your recipe. Always opt for fresh lemon juice.
  • Ground Cinnamon: This will add a bit of warmth to your pancakes.
  • Cornstarch: Used as a thickener for the peaches.

Other Great Pancake Recipes:

Peaches & Cream Pancakes
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Peaches & Cream Pancakes

Recipe by BrendaCourse: BreakfastDifficulty: Easy

These Peaches & Cream Pancakes are the perfect weekend treat. They’re soft and fluffy and full of sweet juicy peach flavor.

Ingredients

  • For The Pancakes

  • 2 Cups all purpose flour

  • 2 Teaspoons baking powder

  • 1 Teaspoon baking soda

  • 1 1/2 Teaspoon ground cinnamon

  • 1/2 Teaspoon salt

  • 2 Eggs

  • 2 Cups buttermilk

  • 1 1/2 Teaspoon pure vanilla extract

  • 2 Tablespoons unsalted butter, melted

  • 1 Cup peaches, pealed and diced into small pieces

  • Zest and juice of 1 lemon

  • Sautéed Peach Topping

  • 3 Cups peaches peeled and sliced into 1/2” thick slices

  • 2 Tablespoons granulated sugar

  • 1 Teaspoon ground cinnamon

  • 2 Teaspoons corn starch

Directions

  • For The Sautéed Peaches
  • Place peaches in a large frying pan over medium heat. Add the sugar and ground cinnamon and toss to combine. Cook for 4 to 5 minutes or until the peaches start to release their juices. Remove 2 tablespoon of peach juice from the pan and place in a small bowl. Add the cornstarch to the peach juice and whisk to make a slurry. Pour the slurry over the peaches and stir to combine. Continue cooking peaches until slightly thicken, then set to the side.
  • For The Pancakes
  • Whisk together the flour, baking powder, baking soda, ground cinnamon and salt in a large mixing bowl until combined. Set to the side.
  • To a separate large mixing bowl whisk together the eggs, buttermilk, pure vanilla extract, melted butter, lemon zest and lemon juice until completely combined. Pour the mixture into the dry ingredients and using a rubber spatula mix to combine. Fold in the diced peaches. Let sit for 10 minutes.
  • Meanwhile set a large frying pan over medium heat. Add a small amount of butter to the pan and spread to coat. Place about 1/3 cup of batter in the center of the pan and let cook for 3 to 4 minutes or until bubbles start to form on the top of the pancake. Flip the pancake and continue to cook an additional 3 to 4 minutes or until golden in color. Remove from heat and place on a wire rack. Repeat this process until all the pancakes are made. Serve pancakes with the sautéed peaches and some fresh whipped cream
  • Enjoy,