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.
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!
Video
Notes
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.