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Peach Pancakes with Warm Cinnamon Peaches (20 Minutes)
Peach pancakes are the perfect way to celebrate fresh, ripe peaches while they're in season. Light, fluffy, and bursting with juicy peach flavor, they're an ideal recipe to make right now for a leisurely brunch or anytime you're craving a breakfast that's both sweet and savory.
Servings: 12 pancakes
Calories: 127kcal
Equipment
Ingredients
For the Peaches:
- 3 tablespoons unsalted butter
- 3 fresh peaches diced
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of kosher salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Pancakes:
- 16 ounces pancake mix
- 1 teaspoon cinnamon
- unsalted butter and olive oil for cooking
Instructions
- Melt the butter in a medium sized skillet over medium heat. Then add the peaches, brown sugar, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Cook for 5–7 minutes, stirring occasionally, until the peaches have softened but still hold their shape. Set aside while you prepare the pancakes.3 tablespoons unsalted butter, 3 fresh peaches, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, pinch of kosher salt, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
- Prepare the pancake mix according to package directions. Then mix in the cinnamon.16 ounces pancake mix, 1 teaspoon cinnamon
- Heat a large nonstick skillet over medium heat. Add 1 tbsp of butter and ½ tbsp of olive oil to the pan. When the pan is hot, add ¼ cup of the pancake batter to the pan for each pancake. Cook until bubbles form on the surface and the bottom is golden brown (about 2-3 minutes), then flip and cook for another 1-2 minutes on the other side, until golden brown.unsalted butter and olive oil for cooking
- Repeat for the remaining pancakes, making sure to wipe the pan clean in between each batch.
- Spoon the peaches over top of the pancakes just before serving.
Notes
- Wipe out the pan between batches and add fresh butter and olive oil. This will keep your pancakes from burning so each batch is just as perfect as the first!
- Peaches: Use ripe peaches that still feel a little firm so they hold their shape. Peeling is optional.
- Frozen or canned peaches: I haven't tested this, but it should work. Thaw and pat dry frozen peaches, or drain canned peaches very well and reduce the brown sugar to 2 tablespoons.
- Storage: Store leftover pancakes and peaches in separate airtight containers in the fridge for up to 3 days. Pancakes freeze well for up to 2 months in a single layer. The peach topping can be made up to 3 days ahead and reheated before serving.
Nutrition
Calories: 127kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 193mg | Potassium: 85mg | Fiber: 1g | Sugar: 5g | Vitamin A: 184IU | Vitamin C: 0.4mg | Calcium: 89mg | Iron: 1mg
