Peach Pancakes Recipe

Name: Peach Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter or ½ cup margarine; 8 eggs; 2 cups milk; 2 cups flour; 2 (8 ounce) cans peaches; 2 tablespoons cornstarch; ¼ cup water; 2 tablespoons margarine or 2 tablespoons butter; 3 tablespoons brown sugar (add sugar to taste); 1 teaspoon vanilla; 1 dash cinnamon (to taste); 1 dash nutmeg (to taste)

Servings: persons

½ cup butter or ½ cup margarine
8 eggs
2 cups milk
2 cups flour
2 (8 ounce) cans peaches
2 tablespoons cornstarch
¼ cup water
2 tablespoons margarine or 2 tablespoons butter
3 tablespoons brown sugar (add sugar to taste)
1 teaspoon vanilla
1 dash cinnamon (to taste)
1 dash nutmeg (to taste)

1
Pancakes:.
2
Melt butter in cake pan at 400 while making batter.
3
In large bowl combine eggs, milk and flour together, mix well.
4
When butter is melted, pour batter into pan and bake for 15 minutes or until puffy and knife comes out clean.
5
Peach Sauce:.
6
In small bowl mix corn starch and water together to make a paste.
7
In medium sauce pan bring peaches to boil, add corn starch mixtue, stirring constantly to avoid lumps.
8
Ass butter, brown sugar, vanilla, cinnamon and nutmeg.
9
Let simmer 2 mintues.
10
Serve over pancakes.

969

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 12 ingredients. The key ingredients include: ½ cup butter or ½ cup margarine, 8 eggs, 2 cups milk, 2 cups flour, 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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