Sweet Peach Pancakes Recipe

Name: Sweet Peach Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose soft-wheat flour; 3/4 cup plain yellow cornmeal; 2 tablespoons sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups buttermilk; 2 large eggs; 2 tablespoons unsalted butter, melted; Butter; Canola oil; 3 medium peaches (about 1 1/4 lb.), unpeeled and cut into 10 thin wedges each*; Garnishes: sweetened whipped cream, syrup, fresh mint

Servings: persons

3/4 cup all-purpose soft-wheat flour
3/4 cup plain yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
Butter
Canola oil
3 medium peaches (about 1 1/4 lb.), unpeeled and cut into 10 thin wedges each*
Garnishes: sweetened whipped cream, syrup, fresh mint

1
Sift together first 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined.
2
Melt a small amount of butter with oil on a griddle or large nonstick skillet over medium heat. Place 3 peach wedges for each pancake on griddle; starting at outside edge of peach slices, carefully pour 1/4 cup batter over each group of slices to form a circle.
3
Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300u00b0 oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.
4
Note: We tested with White Lily All-Purpose Soft Wheat Flour.
5
*2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of Step Cook pancakes as directed, using 1/4 cup batter per pancake.

781

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 13 ingredients. The key ingredients include: 3/4 cup all-purpose soft-wheat flour, 3/4 cup plain yellow cornmeal, 2 tablespoons sugar, 1/2 teaspoon baking powder, and more.

Yes, Sweet 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.

Sweet Peach Pancakes

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