Peach Pancakes with Peach Syrup
Fresh or frozen peaches folded into a lightly spiced buttermilk batter create soft, golden pancakes with juicy fruit in every bite. A simple homemade peach syrup takes this breakfast from great to unforgettable.
Equipment
- Non-stick griddle or large non-stick skillet - at least 12 inches/30cm wide
- Large mixing bowls - 2 needed
- Kitchen whisk
- Non-stick spatula - or flexible turner
- Measuring cups and spoons
- Small saucepan - for the peach syrup
- Cutting board
- Sharp paring knife
- Pancake batter dispenser - optional, for evenly sized pancakes
Ingredients
- 2 cups all-purpose flour - 240g
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk - 420ml, or make a quick substitute by adding 1 1/2 tablespoons white vinegar to whole milk and letting it sit for 5 minutes
- 3 tablespoons unsalted butter - 42g, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh peaches - about 225g, peeled and diced into 1/2-inch (1.25cm) pieces
- 1 tablespoon brown sugar - for tossing with the peaches
- butter or neutral oil - for greasing the griddle
For the Peach Syrup (Optional but Recommended)
- 2 medium peaches - peeled and sliced into thin wedges
- 3 tablespoons granulated sugar
- 3 tablespoons water - 45ml
- 1 tablespoon fresh lemon juice
- ground cinnamon - a pinch
For Serving
- fresh peach slices - garnish
- powdered sugar - for dusting
- pure maple syrup - for drizzling
- salted butter - for topping the stack
Instructions
- Wash peaches, peel using the blanching method, halve, remove pits, and dice into 1/2-inch pieces. Toss with brown sugar and set aside.
- Combine sliced peaches, sugar, water, lemon juice, and cinnamon in a saucepan over medium heat. Cook for 8-10 minutes until tender and syrupy. Set aside and keep warm.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate bowl, beat eggs lightly, then whisk in buttermilk, melted butter, and vanilla extract until smooth and fully combined.
- Pour wet ingredients into dry and gently fold with a whisk or spatula until no large streaks of flour remain (about 10-15 strokes). Allow batter to rest, uncovered, for 5 minutes.
- Gently fold the brown sugar-tossed peaches and any collected juice into the rested batter using a rubber spatula, using 3-5 folds to distribute evenly without overmixing.
- Preheat griddle over medium heat until drops of water dance and evaporate in 2-3 seconds. Grease with butter or oil, spreading evenly.
- Pour 1/4 cup of batter per pancake, spacing 2 inches apart. Cook until bubbles form across the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
- Stack pancakes on a serving plate, spoon warm peach syrup over the top, add a pat of butter, and garnish with fresh peach slices, powdered sugar, or maple syrup. Serve immediately.
Notes
- Avoid overmixing: Stir only until the dry ingredients are just incorporated. Lumpy batter is correct and prevents tough, chewy pancakes.
- Use ripe peaches: Ripe peaches yield slightly near the stem and smell fragrant. The sweeter and juicier the peach, the more flavor in the finished pancakes.
- Keep dice small: Chop peaches into 1/2-inch pieces. Larger pieces can weigh the batter down and make flipping difficult.
- Maintain medium heat: Too high and the exterior browns before the inside cooks through. Too low and pancakes spread thin and turn rubbery.
- Do not skip the resting period: Even 5 minutes of rest before cooking makes a real, measurable difference in how fluffy the pancakes turn out.
- Flip once gently: Flip only when bubbles form across the surface. Pressing down with the spatula deflates the pancakes and squeezes out moisture.
- Frozen peach option: Thaw frozen peaches completely, drain off excess liquid, and pat very dry with paper towels before folding into the batter.
- Storage instructions: Refrigerate cooked pancakes for up to 3 days with parchment between layers, or freeze for up to 2 months. Reheat in toaster, microwave, or oven.
- Peach syrup storage: Transfer leftover syrup to a sealed glass jar and refrigerate for up to 5 days. Reheat gently before serving.
- Make-ahead tip: Dry and wet ingredients can be mixed separately and stored covered in the refrigerator overnight. Combine just before cooking.