Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1 pancake
- Calories: 132 calories
- Sugar: 6 grams
- Fat: 3 grams
- Carbohydrates: 23 grams
- Fiber: 1 gram
- Protein: 4 grams
