Peach Pancakes
This peach pancakes recipe turns ripe, juicy peaches and a simple buttermilk batter into the fluffiest stack you will make all summer. Every bite has little pockets of warm peach tucked into a tender, golden pancake, and the whole thing comes together in about half an hour.
Equipment
- Small pot For blanching peaches
- Bowl of ice water For shocking peaches after blanching
- Peach pitter or paring knife
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric griddle or nonstick skillet
- Batter dispenser or 1/4 cup measuring cup
- Thin spatula Preferably silicone for nonstick surfaces
- Digital kitchen scale For precise measuring
- Cooling rack To keep pancakes from getting soggy while finishing the batch
- Baking sheet For keeping pancakes warm in the oven
Ingredients
- 2 cups all-purpose flour 240g
- 2 tablespoons granulated sugar 25g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups buttermilk 360ml
- 2 large eggs
- 3 tablespoons unsalted butter melted, plus more for the griddle
- 1 teaspoon vanilla extract Use pure vanilla extract for best flavor
- 1 1/2 cups fresh peaches peeled and diced, about 2 medium peaches or 360g; see notes for frozen or canned alternatives
- pure maple syrup for serving
- whipped cream for serving, optional
- fresh berries for serving, optional
Instructions
- Bring a small pot of water to a boil, drop in the peaches for 30 seconds, then transfer to ice water. Slip off the skins, halve, pit, and dice into 1/4 inch pieces.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
- In a medium bowl, whisk eggs until foamy. Add buttermilk, melted butter, and vanilla, then whisk until fully combined.
- Pour wet ingredients into the dry bowl and stir just until no dry streaks remain. A few small lumps are fine.
- Gently fold diced peaches into the batter with a light hand. Let the batter rest for 5 minutes while preheating the griddle.
- Preheat a griddle or skillet over medium heat and lightly grease with butter. Test by flicking water on the surface; it should sizzle.
- Pour 1/4 cup batter per pancake onto the griddle, leaving space between. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden.
- Transfer cooked pancakes to a cooling rack or a baking sheet in a 200°F oven to keep warm while cooking the remaining batter. Serve warm with maple syrup and toppings.
Notes
- Do not overmix the batter; small lumps are fine and keep pancakes tender.
- Dice peaches small (about 1/4 inch) so they cook evenly and don't weigh down the batter.
- Keep the griddle at medium heat, not high, to prevent burning the outside before the inside cooks through.
- Let the batter rest for 5 minutes to activate the baking powder for fluffier pancakes.
- For frozen peaches: thaw completely and pat dry before dicing. For canned peaches: drain well before dicing.
- Use a 1/4 cup measuring cup or ice cream scoop for consistently sized pancakes that cook evenly.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze between layers of parchment for up to 2 months.
- Reheat pancakes in a toaster, a 350°F oven for 8-10 minutes, or microwave in 20-second bursts (softer texture).
- To make dairy-free: use plant-based milk with 1 tablespoon lemon juice instead of buttermilk, and use coconut oil instead of butter.
- For whole wheat version: replace half the all-purpose flour with whole wheat flour for a heartier texture.
Nutrition
Serving: 2pancakesCalories: 220kcalCarbohydrates: 32gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 8IUVitamin C: 4mgCalcium: 15mgIron: 8mg
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