Nothing says summer like peaches, and nothing says brunch like pancakes, so why not get the best of both worlds and create an epic summer brunch with these peach pancakes? Filled with fresh peaches and a maple peach topping, these pancakes are sure to please a crowd.
With their tender flesh, juicy texture, and sweet taste, peach season is one of my favorite produce seasons of the summer. While my preferred way of eating peaches is just biting into one, when you’ve got a basket full of ripe peaches that need to be used, adding them to baked goods is a great route to go. Although a peach pie and peach cobbler always hit the spot, peach pancakes are a delicious, and nutritious, way to use peaches too.
Are peaches good with pancakes?
Peaches are a wonderful addition to a classic pancake batter. Much like adding blueberries, apples, or bananas, peaches in pancakes add a burst of flavor and a touch of sweetness to every bite. Not to mention, adding peaches to pancakes helps to increase the fiber content of the pancakes at the same time.
Ingredients for Peach Pancakes
- Peaches: Peaches are the star of the show in any peach pancake recipe. While fresh peaches will yield the best results, you can use canned or frozen peaches if needed.
- Flour: This recipe calls for all-purpose flour, however, you could certainly use whole-wheat flour or 1-to-1 gluten-free flour if needed.
- Sugar and Vanilla Extract: A touch of sugar and vanilla add a bit of sweetness to the pancakes. Although I didn’t add any, a pinch of ground cinnamon and ground ginger would also be a nice addition.
- Baking Soda and Salt: Some baking essentials to create light and fluffy pancakes!
- Milk: I used 2% milk in my recipes; however, you can swap it for a different fat percentage, buttermilk, or dairy-free milk if needed.
- Egg and Butter: Some more baking essentials for structure and texture.
How to Make Fresh Peach Pancakes
Peach pancakes can be made with fresh, frozen, or canned peaches, however, I think seasonal, ripe, fresh peaches work best! Here’s how to make them.
Mix the dry ingredients. In a medium bowl, combine the flour, sugar, baking soda, and salt.
Mix the wet ingredients. In a large bowl, combine the egg, vanilla, butter, and milk.
Combine the dry and wet ingredients. Transfer the flour mixture to the egg and milk mixture and fold gently to combine. The batter should be slightly lumpy, but not too thick.
Slice the fresh peaches. Slice the peaches into bite-size pieces and then gently fold them into the pancake batter, being careful not to overwork the mixture.
Cook until golden and fluffy. Place a generous dollop of batter, making the pancakes as large or small as you like, on a griddle, cast-iron skillet, or pan and cook, filliping once, until fluffy and golden on both sides.
If you want to take your peach pancakes to the next level, I highly suggest making a topping of maple caramelized peaches and serving your pancakes with a dollop of yogurt for an extra boost of protein.
How to Make a Caramelized Peaches Pancakes
Not only do peaches make a great addition to the pancake batter but they also make a wonderful topping for a classic pancake recipe. Here’s how to make it:
Slice fresh pieces. Pit and slice peaches into bite-size segments. You can leave the skin on or remove it, whichever you prefer.
Melt butter in a pan. Melt a knob of butter in a pan on medium-high heat, you’ll use this to cook the peaches.
Add the peaches. Add the sliced peaches to the melted butter and cook until slightly softened and browned.
Add maple syrup. Once the peaches have softened, drizzle with maple syrup (or honey) and cook until sweet and sticky.
Top and serve. Once prepared, add the warm peach topping to the pancakes and serve!
Can you use canned peaches for pancakes?
You can certainly use canned peaches for peach pancakes; however, you will achieve a much better flavor and texture if you use fresh peaches. With that said, if you don’t have access to fresh peaches, canned preached or frozen peaches will also work well. For the best results, remove all excess syrup from the canned peaches and thaw the frozen peaches and remove as much excess water as possible.
More Healthy Peach Recipes:
These light and fluffy pancakes with peaches are easy to make and perfect for a summer brunch or breakfast. Be sure to make the maple peach topping for an extra sweet and peachy bite.
- 1 ¼ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1 cup milk
- 1 peach, diced
Peach Topping (optional):
- 2 peaches, sliced
- 2 tablespoons butter
- 2 tablespoons maple syrup
- In a large bowl, add flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl, add egg, vanilla extract, melted butter, and milk, and whisk to combine.
- Make a well in the middle of the flour mixture and pour the wet ingredients into the well. Using a spatula, gently mix the dry ingredients into the wet ingredients until no flour streaks remain but there are still plenty of lumps.
- Once the batter is mixed, add the diced peach, and gently fold it into the batter being careful not to over-mix it.
- Heat a griddle, skillet, or pan to medium heat, add a knob of butter, and allow to melt. Working in batches, add a 1/4 cup of the batter to the griddle, skillet, or pan and cook until bubbling on top, flip and cook for an additional 1-2 minutes per side until golden brown. Continue this process until all the batter is done. You can store the cooked pancakes on a baking sheet in the oven at 200°F to keep them warm.
- Optional: While the pancakes are cooking, prepare the peach topping. In a small pan on medium heat, melt the butter, then add the sliced peaches and cook for 1-2 minutes per side until the peaches are tender and lightly browned. Once softened, drizzle in the maple syrup, and allow it to cook for an additional 1-2 minutes, stirring to coat the peaches. Once complete, turn off the heat and set it aside.
- Once complete, serve the pancakes with peach topping and/or additional maple syrup.
- Any leftover pancakes can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Serving Size: 1 pancake
- Calories: 132 calories
- Sugar: 6 grams
- Fat: 3 grams
- Carbohydrates: 23 grams
- Fiber: 1 gram
- Protein: 4 grams