Peach & Brown Sugar Pancakes – a delicious recipe with butter, pancake mix, milk, egg, vegetable oil, peach. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Puree 3/4 can peaches by placing slices only, no juice in a blender or food processor. Pulse couple of times to get a chunky (apple sauce) texture.
2
Heat skillet or griddle on medium-high heat with shortening. In a small bowl or cup, whisk egg and oil. In medium mixing bowl, combine pancake mix, milk, egg and oil mixture and brown sugar. Whisk until smooth and bumpy. (Don't mix too much, pancakes will be tough) Fold in peach puree.
3
Pour mixture into hot skillet a 1/4 cup at a time to create large puddles of dough. Turn once, after bubbles appear in dough ovals. Cook in batches. Pancakes should be browned.
4
Serve on plates with butter and syrup (optional).
149
kcal
Calories
13
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tablespoons butter or, Crisco shortening, 1 cup pancake mix, 3/4 cup milk, 1 large egg, and more.
Yes, Peach & Brown Sugar Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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