If you have a weakness for sweet, ripe peaches, these peach pancakes are going to be a new favorite! They’re light, fluffy, and infused with peach flavor in every bite.
Is there anything more delightful than biting into a fragrant, juicy peach? Well, maybe taking a bite of these peach pancakes! They’re the perfect breakfast option for anyone who loves peaches—and they’re oh-so-easy to whip up whenever the craving strikes.
Just like our strawberry pancakes, banana pancakes, and blueberry pancakes, these peach pancakes are made with real fruit for superior flavor. This means that you’ll want to use the best peaches you can find—a lousy peach will make lousy pancakes, while a juicy, ripe peach will make perfect pancakes!
About this peach pancake recipe
The fluffy buttermilk pancakes in this recipe are made with peach puree, rather than chunks of peaches. This means that you get lots of peach flavor in every bite because the peaches are infused into the batter.
Although there are a lot of topping options that would be delicious on these peach pancakes—maple syrup, strawberry sauce, or blueberry sauce—we definitely recommend using our peach sauce, which is syrupy, sweet, and loaded with chunks of ripe peaches. (Plus, when you make it, your whole kitchen will smell like peaches!)
What you need
- Wet ingredients – Melted butter, eggs, fresh peaches to make peach puree, buttermilk (or make your own buttermilk), water, brown sugar, pure vanilla extract
- Dry ingredients – All-purpose flour, baking powder, salt
How to make them
Prepare. Preheat an electric griddle to 375°F or set a large non-stick frying pan over medium-low heat.
Make the peach puree: Prepare the peach puree by removing the pits and pureeing the peaches in a blender on low speed.
Mix the wet ingredients. Whisk the melted butter and eggs in a medium mixing bowl.
Add the peach puree, buttermilk, water, brown sugar, and vanilla and whisk again.
Add the dry ingredients. Whisk in the flour, baking powder, and salt. Let the batter rest for 5 minutes.
Cook the pancakes. Pour 1/3 cup of batter onto the griddle for each pancake. Cook for 4 to 5 minutes, or until the edges are set and bubbles form, pop, and leave tiny holes behind. Flip and cook for another 2 minutes on the other side.
Serve. Plate the pancakes and serve with peach sauce or your desired garnishes.
Nectarines have a genetic mutation that make their skin smooth instead of fuzzy. That’s literally the only difference! This means you can easily substitute nectarines for the peaches in this recipe.
You can either add fruit puree, like with these peach pancakes, or add diced fruit (or whole berries). Using a puree gives the entire pancake fruity flavor.
Yes, peach skin is edible. When you’re making this recipe, you can simply leave the skin on the peaches since the peaches are pureed.
How to make these peach pancakes your own
Here are some ways to customize this easy peach pancake recipe:
- Make them with canned peaches. Use peaches canned in juice, not syrup, and drain them well before pureeing.
- Add some protein. Skip the peach sauce topping and add a dollop of vanilla Greek yogurt and fresh sliced peaches.
- Add some diced peaches. Fold diced peaches into the batter and they’ll get nicely caramelized when the pancakes cook.
Make Ahead Ideas
Peach pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freeze these peach pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.
Microwave peach pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven.
If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.
More fruity pancake recipes
Get the Recipe: Peach Pancakes
- ¼ cup butter melted
- 2 eggs
- 2-3 large peaches (for peach puree)
- ⅔ cup buttermilk
- ¼ cup water
- 1 tablespoon brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- Dash of salt
- Preheat an electric griddle to 375°F or a large non-stick frying pan over medium-low heat.
- Whisk together the melted butter and eggs in a medium sized mixing bowl.
- Prepare the peach puree by removing the pits and blending the peaches in a blender on low speed. You pour into a measuring cup, you want 1 ¼ cups.
- Add the peach puree, buttermilk, water, brown sugar, and vanilla to the egg/butter mixture.
- Add in the flour, baking powder, and salt and whisk until smooth.
- Allow the batter to rest for 5 minutes.
- After the batter has rested, drop spoonfuls of batter (about ⅓ cup) onto the preheated griddle or frying pan.
- Cook for 4-5 minutes on the first side. Flip and cook for a further 2-3 minutes on the second side.
- Serve pancakes with peach sauce. Adding a dollop of vanilla yogurt will create a peaches and cream flavor!
- Makes about 15 pancakes.
- Storage: Leftover pancakes can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.
- To Reheat: Microwave peach pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.
Leave a Reply