Peach Pancakes Fluffy And Caramelized Wellplated Com

I feel wrongfully punished by the brevity of peach season, an injustice I bear by purchasing peaches in irrational quantities. Using my supply to work peaches into every meal (this list of peach recipes has plenty of ideas to keep us busy) is a challenge I embrace with enthusiasm, starting with breakfast. A Peach Smoothie is the move when I want a best-behavior healthy start. For something more indulgent, I’ve been known to top Peach Crisp with yogurt and call it breakfast. When it comes to that sweet spot in between 100% healthy and all-out indulgent, a batch of healthy peach pancakes is utter perfection. Most fruit pancake recipes call for either folding the fruit into the batter or topping plain pancakes with fruit compote. While it’s easy to fold blueberries into these top-rated Oatmeal Pancakes and grated apples into the Every Day Apple Cinnamon Pancakes from my cookbook, peaches are trickier. What makes peaches magnificent—that sweet, juicy flesh—can easily result in a soggy pancake. Rather than folding the peaches into the batter, or settling for only a peach pancake topping (delish but not truly the same as having the peaches as a part of the actual pancake) I created caramelized peach pancakes. You thinly slice the peaches, arrange them on top of the freshly poured pancake batter, and they caramelize right on top of pancake as it cooks. When you flip the pancake, the peach slices are touching the skillet. That direct heat caramelizes their natural sugars. The peaches soften, while the fluffy pancake cooks around them. The results remind me of this Dutch Oven Peach Cobbler. What starts as raw peach slices and a raw batter is transformed into a fluffy, tender cake that’s sticky with sweet peach. Heaven!

How to Make Peach Pancakes

For the pancake batter, I took inspiration from my classic Fluffy Pancakes, then added a pinch of cinnamon and ginger to complement the fresh peaches. If you prefer, you can start this recipe with any classic pancake base.

These Banana Oatmeal Pancakes are an excellent option if you’d like the pancakes gluten free.For vegan peach pancakes, use my Vegan Pancakes batter and add cinnamon and ginger.In a pinch you can try peach pancakes with Bisquick or similar pancake mix. That said, I’d argue that homemade pancake batter is so fast, easy, and superior, the extra 5 minutes you’ll spend mixing and measuring are well worth it!

The Ingredients

Peaches. The star of the show! Be sure to slice them thinly to make sure they cook through and caramelized when the pancakes are ready to flip.

Whole Wheat Flour + All-Purpose Flour. Making these pancakes with 50% whole wheat flour ups their nutritional value (whole grains are higher in protein, fiber, and nutrients than refined grains) without compromising their texture.

Ginger + Cinnamon. Two spices that pair beautifully with fresh peaches. I love the ginger in these especially.Milk. I use 1% as this is what we have around most often these days, but you can swap any milk you like.Maple Syrup + Vanilla. Just a touch gives the batter the right amount of warmth and sweetness.

The Directions

Peach Pancake Toppings

Part of the fun of pancakes is topping them off! Here are some yummy ways to serve peach pancakes. For apple pancakes, check out the easy, scrumptious recipe in my cookbook!

DO NOT OVERMIX your batter. It’s going to look lumpy and that’s OK.Let the batter rest for 10 minutes prior to cooking the pancakes. This gives the gluten a little time to relax and the wet and dry ingredients can better absorb, without the need to mix further.

Peaches and Cream Pancakes. Add a dollop of whipped cream or vanilla Greek yogurt (or both!).Peach Cobbler Pancakes. Add a handful of Healthy Granola for a crisp/cobbler inspired crunch.Honey Peach Pancakes. Instead of the classic maple syrup, try these peach pancakes with a light drizzle of honey and dollop of plain or vanilla yogurt.Double Peach Pancakes. Caramelized peaches + fresh peaches on top. It’s summer bliss!Extra Fruity Pancakes. Add any summer fruit you love. Blueberries, strawberries, or sliced cherries would all be phenomenal.Almond Butter. Almonds and peaches are dreamy together. Spread your peach pancakes with almond butter for a boost of healthy fats and protein.Maple Syrup + Butter. You can never go wrong with this classic.

Storage Tips

To Store. Refrigerate leftover peach pancakes for up to 2 days.To Reheat. To help recaramelize the peaches, I recommend warming these in the oven at 350 degrees F, heating them lightly on the stovetop, or try a toaster oven.To Freeze. Once your pancakes have fully cooled, lay them in a single layer on a parchment- or wax paper-lined baking sheet. Freeze the pancakes until solid. Then, transfer the frozen pancakes to an airtight storage container or ziptop bag for up to 2 months. Remove and reheat pancakes directly from frozen (the peaches will become more soft/soggy, but this will work in a pinch!).

Recommended Tools to Make this Recipe

Zwilling Paring Knife. This has a durable, ergonomic handle and broad front curve to facilitate rocking.Silicone Spatula. Strong, yet flexible, and made with safe silicone. Plus so many fun colors!

A super stack of peach pancakes begs to be made (and devoured) in your kitchen before summer ends.

Crustless Quiche

50 mins

Egg Muffins

40 mins

Healthy Breakfast Casserole

1 hr 20 mins Leave a rating below in the comments and let me know how you liked the recipe. Be a peach and give them a try—missing this recipe would be the pits! (And please forgive my terrible puns. I was feeling a little fruity. Oops.)

Peach Pancakes Video

If you enjoy this peach pancakes video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).