Golden brown peach pancakes are so tasty! They're basically cobbler for breakfast: soft and fluffy with warm, juicy peach pieces throughout. Plus, they come together in only 30 minutes and require just a single bowl for mixing.
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Peach season is here! Put that ripe, juicy stone fruit to good use with these amazing fluffy pancakes or in my almond flour peach cobbler.
Craving something a bit more savory? Peach tomato salad or peach panzanella salad with mozzarella and balsamic are two of my favorites!
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Your Grocery List:
- Fresh peaches: Choose ripe peaches that have a little give when pressed with your fingertip. I recommend medium or small peaches, large ones are more likely to be bland and mealy.
- Egg: Adds great flavor and texture.
- Milk: I use 2% but any type works (plant-based, too).
- Pure maple syrup: I put a dash of maple syrup right in my pancake batter for a touch of sweetness. Regular white sugar or brown sugar will also work.
- Vanilla extract: Pure vanilla extract tastes best, but imitation will do the trick.
- Butter: I recommend unsalted, but salted will work in a pinch. I would just leave out the added salt or reduce by half if you go this route.
- Baking powder: Makes pancakes super FLUFFY!
- Cinnamon: Peach and cinnamon are the best combo.
- Salt: A little bit of salt adds a lot of flavor.
Making Pancakes With Peaches
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Combine wet ingredients:
- Add egg, milk, maple syrup and vanilla extract to a large bowl. Whisk well.
- Melt butter and allow it to cool slightly, then pour into other wet ingredients and whisk again!
Add dry ingredients!
- Sprinkle flour, baking powder, cinnamon and salt over wet ingredients. Stir together gently and do not over-mix! The batter should be lumpy.
Add peaches:
- Add diced peaches to the bowl and fold into batter.
Fry pancakes:
- Place a griddle pan on the stovetop and coat with non-stick cooking spray, turn heat to medium.
- Once hot, spoon quarter measuring cup portions of pancake batter onto the pan. Cook 1-2 minutes until bubbly and slightly dry around the edges, then flip and cook 1-2 minutes longer.
- Serve peach cinnamon pancakes!
Serve:
- Top griddle cakes with your favorites like warm maple syrup, extra butter, whipped cream, peach compote, nuts, cinnamon, etc. Enjoy!
Stacey's Tips 🥞
- Don't over-mix your batter, it should be lumpy! Over-mixing can cause pancakes to be dense, rather than light and airy.
- You'll know to flip pancakes once batter is bubbly and they look slightly dry around the edges.
Pancake Toppings
- Compote: Peach compote, or any kind of fruit compote, would be delicious!
- Whipped cream: Need I say more?
- Syrup: Warmed maple syrup is completely mouthwatering.
- Butter: Salty butter and sweet peach pie pancakes? You just can't go wrong.
- Fruit: Peach slices, banana slices or berries!
- Spices: A dusting of cinnamon = total yum.
- Nuts: Toasted walnuts or pine nuts.
Storing Peach Cobbler Pancakes
Refrigerate: Place leftover pancakes in an airtight container or Ziploc bag and refrigerate 3-4 days.
To freeze: Tightly wrap a stack of 2-3 pancakes in plastic wrap. This helps to prevent freezer burn. Store frozen for up to 3 months!
How to reheat: Remove plastic wrap from pancakes and microwave on high, straight from frozen, for approximately 2 minutes or until warmed through. Halfway through cook time, open the microwave and separate the stack of pancakes, then finish heating.
*TIP* Pancakes make great meal-prep! Make a huge batch and freeze them in stacks for later. They're the perfect grab-and-go option and easy to reheat at the office. Plus, they still taste great when you warm them back up!
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Peach Pancakes
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
- 1 large egg
- 1 cup whole milk *or milk of choice (plant-based works too)!
- 2 tablespoons maple syrup *or sugar
- 1 teaspoon pure vanilla extract *or imitation vanilla
- 4 tablespoons unsalted butter *melted & slightly cooled
- 1 & ¾ cups (180 grams) all purpose flour
- 2 & ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 small very ripe peaches *peeled & diced *see note below
Optional Toppings:
- Homemade peach compote
- Maple syrup, sliced peaches, salted butter, whipped cream, nuts.
Recipe notes:
Peaches: I highly recommend buying only small or medium peaches. They have the best flavor and tend to be sweeter. Large peaches can sometimes be bland and mealy. You can also use canned peaches, just drain liquid and finely dice before adding.Instructions
- Add egg, milk, maple syrup and vanilla to a large bowl. Whisk well.1 large egg, 1 cup whole milk, 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract
- Melt butter and allow it to cool slightly. Add to wet ingredients and whisk again.4 tablespoons unsalted butter
- Sprinkle dry ingredients atop wet and gently fold together, do not over mix. The batter should be lumpy.1 & ¾ cups (180 grams) all purpose flour, 2 & ½ teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Fold in diced peaches.2 small very ripe peaches
- Place a griddle pan on the stovetop over medium heat and coat with non-stick cooking spray (or butter if you don't have spray)!
- Measure ¼ cup portions of batter onto the pan. Cook until bubbly and slightly dry around the edges (1-2 minutes). Flip and cook an additional 1-2 minutes.
- To keep pancakes warm, you can place them in a baking dish in the oven until all batter is cooked. Serve with desired toppings and enjoy!
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