Peach Pancakes
Peach Pancakes are fluffy homemade pancakes made with fresh peaches, whole wheat flour, cinnamon, and ginger. They're easy to prepare, perfect for breakfast, and ready in about 35 minutes.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 large eggs
- 1⅔ cups milk
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 large peach halved, pitted, and sliced very thin
- Butter oil, or nonstick cooking spray for cooking
- Butter maple syrup, and whipped cream for serving
Instructions
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ginger, cinnamon, and salt.
- In another bowl, whisk together the eggs, milk, maple syrup, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Stir gently until no dry flour remains. The batter should remain slightly lumpy. Avoid overmixing.
- Let the batter rest for 10 minutes to create fluffier Peach Pancakes.
- Heat a nonstick skillet, griddle, or cast-iron pan over medium-low heat.
- Lightly grease the pan with butter, oil, or cooking spray.
- Scoop about ¼ cup batter onto the hot skillet.
- Arrange 3–4 thin peach slices over each pancake.
- Cook for about 3 minutes until bubbles appear and the edges begin to dry.
- Flip carefully and cook another 2–3 minutes until golden brown and cooked through.
- Keep finished pancakes warm in a 200°F (95°C) oven while preparing the remaining batter.
- Serve warm with butter, maple syrup, and whipped cream if desired.
Notes
- Replace peaches with nectarines or apricots when in season.
- Honey can be substituted for maple syrup.
- Serve with fresh berries for a colorful breakfast.
- Dust with powdered sugar for an extra-special presentation.