Peachy Pancakes Recipe

Name: Peachy Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ½ cup whole wheat flour; 3 tablespoons granulated sugar; 1 teaspoon baking soda; ¼ teaspoon nutmeg, grated; ¼ teaspoon salt; 1 cup plain yogurt; ¾ cup milk; 2 tablespoons butter, melted; 2 eggs; 2 peaches, peeled and finely chopped

Servings: persons

1 cup all-purpose flour
½ cup whole wheat flour
3 tablespoons granulated sugar
1 teaspoon baking soda
¼ teaspoon nutmeg, grated
¼ teaspoon salt
1 cup plain yogurt
¾ cup milk
2 tablespoons butter, melted
2 eggs
2 peaches, peeled and finely chopped

1
In a large bowl, stir together the two flours, sugar, baking soda, nutmeg and salt.
2
Whisk together the yogurt, milk, butter and eggs; pour over the dry ingredients and stir until just moistened.
3
Heat a skillet or griddle over medium heat; brush with vegetable oil.
4
Using 1/4 cup batter for each pancake, pour into the skillet; sprinkle 1 tablespoons peaches over each.
5
Cook for about 2 minutes or until the bottom is golden and bubbles break on top but do not fill inches.
6
Turn and cook for about 2 minutes or until the uncooked side is golden.

389

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 11 ingredients. The key ingredients include: 1 cup all-purpose flour, ½ cup whole wheat flour, 3 tablespoons granulated sugar, 1 teaspoon baking soda, and more.

Yes, Peachy 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.

Peachy Pancakes

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