Peach Pancakes

Wholesome Cove

Fluffy buttermilk pancakes with juicy fresh peaches and warm cinnamon, ready in about 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Brunch

Cuisine American

Servings servings

Calories 360 kcal

2 cups all-purpose flour - 250 g
2 tablespoons granulated sugar - 25 g
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 3/4 cups buttermilk - 420 ml
3 tablespoons unsalted butter - 45 g, melted, plus more for the griddle
1 teaspoon pure vanilla extract
2 medium ripe peaches - about 1 1/2 cups / 225 g, peeled, pitted, finely diced, and patted dry, for the batter
1 medium ripe peach - sliced, for topping (optional)
pure maple syrup - for serving

Peel the peaches if desired, cut them in half, and remove the pits. Finely dice two peaches into pea-sized pieces, spread on a paper towel, and pat dry. Slice the third peach into thin wedges for topping and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for 20 to 30 seconds. Make a small well in the center.
In a second bowl, whisk the eggs until blended. Add the buttermilk, cooled melted butter, and vanilla extract, then whisk until smooth.
Pour the wet ingredients into the well in the dry ingredients. Stir gently with a spatula just until no dry streaks remain, stopping while the batter still looks slightly lumpy.
Add the patted-dry diced peaches and fold them in with two or three gentle strokes. Let the batter rest for 5 to 10 minutes while the griddle heats.
Set a nonstick griddle or wide skillet over medium heat. Add a small pat of butter and swirl to coat. Test the heat by flicking on a few drops of water; they should sizzle and dance.
Pour a scant 1/4 cup of batter per pancake onto the griddle, leaving space between them. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip once and cook the second side for another 1 to 2 minutes, until golden brown and cooked through.
Transfer the finished pancakes to a warm plate as you go. Stack them up, add the reserved sliced peaches on top if using, and finish with a pour of maple syrup. Serve right away.

Dry your peaches well. Extra surface moisture is the number one cause of gummy centers, so pat the diced fruit dry every time.
Dice small. Large chunks stay cold and wet in the middle, while pea-sized pieces warm through and soften as the pancake cooks.
Do not overmix. Stop stirring while the batter is still lumpy; smooth batter means tough pancakes.
Check your baking powder. If your pancakes come out flat, old leavener is a likely culprit, so replace it if the box has been open more than six months.
Let the batter rest. A short 5 to 10 minute rest hydrates the flour and noticeably improves the rise.
Cook on steady medium heat. Too hot and the outsides brown before the peaches soften; too low and you lose the crisp edges.
Keep them warm. Hold finished pancakes on a baking sheet in a 200°F (95°C) oven so the whole stack is hot at once, in a single layer to avoid steaming.
Storage: Cool completely and refrigerate in an airtight container for up to 3 days, or freeze in a single layer then transfer to a freezer bag for up to 2 months. Reheat in a toaster or toaster oven for crisp edges, or microwave 20 to 30 seconds.
Make-ahead batter: Mix and refrigerate for up to 2 hours before cooking; longer rests reduce the lift.
Substitutions: Canned or frozen peaches work when drained and patted dry. For dairy-free, use plant-based milk soured with lemon juice and swap butter for oil. Swap granulated sugar for light brown sugar for a cobbler-like flavor.

Serving: 1ServingCalories: 360kcalCarbohydrates: 54gProtein: 11gFat: 11gSaturated Fat: 6gCholesterol: 115mgSodium: 620mgFiber: 3gSugar: 14g

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