Peach Pancakes Recipe
These Peach Pancakes are the perfect way to start the day. The peaches add a refreshing taste to a classic breakfast. The pancakes are fluffy and thick with a delicious flavor in each bite.
These peach pancakes have truly become a favorite breakfast recipe.
I first made these pancakes when I was little and didn’t want to add blueberries or chocolate chips to my pancakes.
It was peach season and I had the idea that fresh peach slices would be the perfect addition to my stack of pancakes.
There is nothing like the combination of light and fluffy pancakes with juicy peaches.
While these pancakes are easy to make, the flavor and texture are incredibly delicious (and potentially life changing).
To make these pancakes, you just need simple and easy-to-find ingredients!
Main Ingredients
- Regular AP Flour
- Baking Powder
- Baking Soda
- Milk
- Vanilla Extract
- Egg
- Salted Butter
- Sour Cream
- Granulated Sugar
- Fresh Peaches
Why does pancake batter have to “rest”?
Resting the batter gives the milk time to soften the flour and dissolve any remaining lumps.
Also, resting the pancake batter helps create a lighter and fluffier pancake.
Because who would want to eat a tough or chewy pancake?
How to Make Peach Pancakes
- In a large mixing bowl, combine the egg, butter, milk, sour cream and vanilla extract
- Mix until combined
- Fold in the flour, baking powder and baking soda (It is okay if there are a few lumps)
- Let the batter rest at room temperature for 20-30 minutes
- Peel and slice the fresh peaches
- Heat a pan over medium heat
- When warm, spray the pan with nonstick or coat with butter
- Pour about 1/4 to 1/3 cup of pancake batter on the heated pan (I like to use a 2 oz cookie scoop to portion the batter)
- I make about 2-3 pancakes at a time
- Add 2-4 fresh peach slices to each pancake prior to flipping
- Flip the pancakes when bubbles have formed on the top of the batter and the pancake can be easily moved on the pan
- Repeat until all the pancake batter has been used (Make sure to spray pan with nonstick as needed between batches)
- Stack up your pancakes
- Top with greek yogurt, more fresh peaches and a maple syrup drizzle
- Enjoy!
Frequently Asked Questions
Yes! Just use Gluten Free All Purpose Flour. Substitute at a 1:1 ratio with regular flour.
Nope! I have also used almond milk in this recipe. However, any type of milk should work!
There should be bubbles on top of the batter. You should be able to easily move and flip the pancakes when they are ready.
Store in an airtight container in the fridge for up to 5 days.
Yes! You can store in a freezer safe container for up to 1 month. These are great for a meal prep option and will taste just as delicious when reheated.
Peach Pancakes
Ingredients
- 1 large egg
- 2 tbsp salted butter, melted
- 1 cup whole milk
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 fresh peaches, peeled and sliced
Instructions
- In a large mixing bowl, combine the egg, butter, milk, sour cream and vanilla extract
- Mix until combined
- Fold in the flour, baking powder and baking soda (It is okay if there are a few lumps)
- Let the batter rest at room temperature for 20-30 minutes
- Peel and slice the fresh peaches
- Heat a pan over medium heat
- When warm, spray the pan with nonstick or coat with butter
- Pour about 1/4 to 1/3 cup of pancake batter on the heated pan (I like to use a 2 oz cookie scoop to portion the batter)
- I make about 2-3 pancakes at a time
- Add 2-4 fresh peach slices to each pancake prior to flipping
- Flip the pancakes when bubbles have formed on the top of the batter and the pancake can be easily moved on the pan
- Repeat until all the pancake batter has been used (Make sure to spray pan with nonstick as needed)
- Stack up your pancakes
- Top with greek yogurt, more fresh peaches and a maple syrup drizzle
- Enjoy!