Peach Pancakes Recipe

Name: Peach Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, lightly beaten; 1/2 cup peach yogurt; 1/2 cup 1% low-fat milk; 2 tablespoons canola oil; 1 tablespoon sugar; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon cinnamon; 1/2 cup fresh peaches or 1/2 cup canned peaches, chopped

Servings: persons

1 egg, lightly beaten
1/2 cup peach yogurt
1/2 cup 1% low-fat milk
2 tablespoons canola oil
1 tablespoon sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup fresh peaches or 1/2 cup canned peaches, chopped

1
Mix egg, yogurt, milk, oil, and sugar.
2
In a separate small bowl, combine the flour, baking powder, baking soda, and cinnamon with a wire whisk.
3
Add the flour mixture to the liquid
4
mixture and stir just enough to combine (batter may be lumpy).
5
Fold in the chopped peaches.
6
Spray a hot griddle lightly with cooking oil and preheat to 325 degrees.
7
Pour approximately 1/4 cup of batter on.
8
the griddle for each pancake.
9
Cook until light brown on the bottom.
10
Flip the pancakes over and finish cooking.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, lightly beaten, 1/2 cup peach yogurt, 1/2 cup 1% low-fat milk, 2 tablespoons canola oil, and more.

Yes, Peach 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.

Peach Pancakes

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