These peach pancakes make a delicious summer breakfast. The sweet, juicy peaches add a fruity twist to the fluffy pancakes.
Ingredients
Here’s what you need to make this delicious recipe:
This time I made my pancakes a little bit differently – using yogurt instead of buttermilk. They turned out great! Yogurt makes them tender, fluffy, and adds great flavor. It’s a great alternative to regular buttermilk pancakes, especially if you don’t have buttermilk on hand. If you’d like to make them using buttermilk batter though, you can use the recipe linked above and just add peach slices on top!
Peaches – I like to use sliced peaches for my pancakes and add them when the batter is already on the pan. This way the peaches won’t burn on the pan, making prettier pancakes and a cleaner pan! The best is to use ripe summer peaches for this recipe.
Instead of peaches, you can also use nectarines. They’re just peaches without the hair on the skin! Plums would also work well.
Canned peaches are too juicy and too sweet for this recipe.
Clarified butter is best for cooking pancakes (also very easy to make at home!), it won’t burn as quickly as regular butter so you don’t have to wipe the pan after each batch of pancakes. If you don’t have it on hand just use a blend of vegetable oil and regular butter or just regular butter (wipe the pan with a paper towel if the butter browns too much).
How to make it
STEP 1: Add the eggs, yogurt, sugar, vanilla, melted, and slightly cooled butter into a large bowl. Add baking powder, baking soda, cinnamon, and salt. Whisk until well combined.
STEP 2: Add the flour.
STEP 3: Whisk until just combined. The batter can have small lumps, don’t overmix it.
STEP 4: Clean and dry peaches, cut them into thin slices.
STEP 5+6: Cook peach pancakes:
Heat a small amount of butter or clarified butter in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and the butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
Cook the pancakes for about 30-60 seconds then place about 3-5 peach slices on each pancake.
Cook the pancakes until golden at the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until lightly browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
Serve with maple syrup, plain yogurt, and more fresh peaches.
Enjoy!
Storage
Plain pancakes normally store, reheat, and freeze very well but these peach pancakes are best freshly made. Juicy peaches make them unfortunately a little bit mushy. Store them for max 1 day if you won’t eat all of them immediately (impossible for us!) then reheat them in a dry pan.
Contrary to crepe batter, pancake batter should not rest. You can give it about 5-10 minutes to fully hydrate the flour but generally, you should cook it as soon as possible.
Pancake batter should be cooked right away or your pancakes will be flat and dense instead of light and fluffy.
Top tips for making perfect pancakes
- Don’t overmix the batter or the pancakes will be dense and not fluffy.
- Clarified butter is best for cooking pancakes (also very easy to make at home!), but if you don’t have it on hand just use regular butter.
- Cook them over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is. This is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it is too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
- The pan should be well-heated.
- The best pan for cooking pancakes is a crepe pan or a griddle but they will also turn just as fine in a regular skillet (must be non-stick, though).
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
More pancake recipes you may like
- Strawberry Pancakes
- Bananas Foster Pancakes
- Apple Cinnamon Pancakes (with buttermilk)
- Polish Apple Pancakes (with yeast)
- Banana Chocolate Chip Pancakes
- Buttermilk Pumpkin Pancakes
- Lemon Raspberry Ricotta Pancakes
- Lemon Blueberry Sheet Pan Pancakes
- Aebleskiver – Danish Pancake Balls
Here you can find all my pancake and crepe recipes.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Peach Pancakes
Ingredients
- 3 large eggs
- 1 cup plain yogurt
- 2 tablespoons sugar 26g
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- pinch of salt
- 2 large peaches or 3 small + more to serve
- 1 cup + 3 tablespoons (155g) flour spooned and leveled, not scooped
- butter or clarified butter for cooking pancakes
- maple syrup and plain yogurt to serve
Instructions
- Clean and dry peaches, cut into thin slices.
- Add the eggs, yogurt, sugar, vanilla, melted and slightly cooled butter into a large bowl. Add baking powder, baking soda, cinnamon, and salt. Whisk until well combined.
- Add the flour and whisk until just combined. The batter can have small lumps, don’t overmix it.
- Heat a small amount of butter or clarified butter in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
- Cook the pancakes for about 30-60 seconds then place about 3-5 peach slices on each pancake.
- Cook the pancakes until golden at the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until lightly browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
- Serve with maple syrup, plain yogurt, and more fresh peaches.
- Enjoy!
Notes
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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