Peach Pancakes Recipe
Believe it or not, peach and cinnamon make for perfect pancakes!
When we think of combining fruit and pancakes, peach probably isn’t the first fruit that comes to mind. It doesn’t necessarily seem like a natural fit. But don’t knock it until you’ve tried, and we definitely think you should try it. This is a great way to mix things up a little if you make it a habit of cooking pancakes. These peach pancakes are particularly great during the summer time, especially if you have access to fresh peaches and want to do something special with them.
Outside of a peach pie or peach cobbler, you may not have experienced cooked peaches before. Chopping up peaches and putting them in pancake batter is the perfect way to caramelize them, bringing out flavors in the peach you may not have experienced before. Plus, with a little bit of cinnamon and brown sugar added to the mix, you’ll get pancakes that are sweet but not too sweet. It’ll almost be like eating peach cobbler for breakfast.
Of course, we understand if you’re a little hesitant to experiment with peaches and want to stick with old-fashioned pancakes. You also can’t go wrong with the best fluffy pancakes if you want to play it safe. However, if you want to experiment a little but don’t have a lot of fruit, you may want to give cottage cheese pancakes a try. On the other side of things, if you have leftover peaches after cooking peach pancakes for breakfast, you may want to use those extra peaches on a healthy paleo peach cobbler to have for dessert.
Are Brown Sugar Peach Pancakes Healthy?
With fresh peaches, cinnamon, and organic sugar, this recipe is reasonably healthy. Keep in mind that the recipe also calls for whole wheat flour and almond milk, which helps to keep the recipe healthy. Likewise, by using almond milk instead of buttermilk and coconut oil instead of butter, you can reduce the amount of dairy in this recipe outside of the eggs. Either way, this is a healthy recipe, especially since peaches are a good source of Vitamin C, Vitamin K, and several other nutrients.
Peeling Peaches
Needless to say, the peaches themselves are the biggest key to tasty peach pancakes. It should also go without saying that the peaches need to be peeled before being added to the pancake batter. This is why it’s best to use fresh peaches that are fully ripe. If the peaches are ripe, make an X at the bottom to help you peel the skin off without blanching.
If the peaches aren’t as ripe as you would like, try soaking them in boiling water for up to 60 seconds. This will help to soften them up. After soaking them in water, you can make an X at the bottom and peel them without too much trouble. If you have juicy peaches, they could thin out the batter a little more than expected. Therefore, try to let the batter rest for 30 minutes so it thickens up. If it’s still a little thin, add a little more whole wheat flour before pouring the batter into the skillet.
INGREDIENTS
- 1 3/4 cups whole wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar or organic brown sugar
- 2 large eggs organic
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 3/4 cups almond milk
- 1 cup diced fresh peaches or unsweetened canned peaches drained
INSTRUCTIONS
Whisk & Mix
Combine your dry ingredients, then separately whisk together the eggs, butter, vanilla, and almond milk. Combine both mixtures gently for a tender pancake batter.
Fold in Peaches
Add the fresh or canned peaches to the batter, folding them in to distribute evenly.
Griddle Golden
Pour the batter onto a preheated griddle and watch for bubbles. Flip and cook until each pancake is perfectly golden.
Serve Warm
Enjoy these wholesome pancakes with a natural sweetness from peaches, enhanced by cinnamon and brown sugar. Serve with maple syrup or Greek yogurt for a satisfying breakfast.
Devour!
FAQs & Tips
The batter for peach pancakes can be refrigerated if you want to prepare the batter ahead of time. Just take the batter out of the fridge and let it sit for at least 30 minutes before cooking. If you have leftover pancakes, they can be stored in an airtight container inside the fridge for 2 days and reheated.
Leftover peaches can be eaten on their own or used to make peach pie, peach cobbler, or peach smoothies.
Maple syrup is usually a safe option with any type of pancakes. Various fruits and nuts can also be used to further enhance the taste of peach pancakes.
Serving Suggestions
There are so many great ways to complement a plate of peach pancakes. If you’re craving meat, air fryer breakfast sausage and microwave bacon are both great ways to add a healthy meat side dish. You may also want to whip up some scrambled eggs or go the extra mile with spinach scrambled eggs. Also, there’s nothing wrong with having a smoothie with your pancakes, including a green smoothie or a coffee smoothie.
Brown Sugar Peach Pancakes
Ingredients
- 1 3/4 cups whole wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar or organic brown sugar
- 2 large eggs organic
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 3/4 cups almond milk
- 1 cup diced fresh peaches or unsweetened canned peaches drained
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, sea salt, cinnamon, and coconut sugar until well combined.
- In a separate bowl, beat the eggs lightly. Then, whisk in the melted butter and vanilla extract. Gradually add the almond milk, stirring until the mixture is smooth.
- Gently fold the wet ingredients into the dry ingredients using a wooden spoon or rubber spatula, just until combined. Be careful not to overmix.
- Delicately fold in the diced peaches, distributing them evenly.
- Preheat a large non-stick griddle or skillet over medium heat. Grease lightly (I usually use a touch of oil or a nonstick cooking spray).
- Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with a drizzle of pure maple syrup. For protein, you can add some Greek yogurt.
Nutrition
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