Peach Pancakes

Light and fluffy peach pancakes are made with peach-flavored Greek yogurt and a few pantry staples, then topped with a delicious peach and pecan infused maple syrup.

I have to say, it's quite rewarding to have a go-to pancake recipe. My peach pancakes are, of course, my go-to pancake recipe. They are nice and fluffy, thanks to the addition of Greek yogurt, and they are pretty foolproof.

I adapted this recipe from my whole wheat Greek yogurt pancakes and included it in my cookbook Vegetarian for Dinner.

Peach pancakes can be made with fresh, frozen, or canned peaches, but I personally think they work best with ripe summer peaches. I also add in pecans because pecan and peach is just a classic combination!

Pair the pancakes with a delicious homemade peach-infused maple syrup to really drive that peach flavor home.

Ingredients

• Peaches: I recommend fresh peaches, but canned or frozen also work. If using canned, make sure to drain well. If using frozen, thaw the peaches completely before using.
• Milk: I tested this recipe with soy milk and whole milk. Both work well, but whole milk does result in slightly fluffier pancakes.
• Greek yogurt: One batch of peach pancakes uses one 5-ounce single-serve container of peach flavored Greek yogurt, or a heaping ½ cup. I recommend using 2% milk-fat or whole milk yogurt.
• Light brown sugar: Instead of granulated sugar, we're using light brown sugar to add a little extra depth to the pancakes.
• Almond and vanilla extra: I love the flavor almond extra adds to these pancakes. It's optional but recommended.
• Pecans: Choose toasted pecans, or toast raw unsalted pecans yourself for 4-6 minutes in a skillet over medium heat.
• Butter: Choose unsalted butter.

Cassidy's top tips

• This recipe also works with canned peaches if fresh peaches aren’t in season. Choose a 15-ounce can of whole peaches canned in juice.
• I don’t remove skins from the peaches, but you can if you prefer.
• I typically sacrifice the first pancake on the skillet as a "tester" pancake or as a little snack while I'm making pancakes because it's rare that the first pancake turns out just right.
• I highly recommend making pancakes in melted butter instead of oil. It just makes them so much better!
• Bubbles will be appearing and popping when the pancakes are ready to flip. If the bubbles aren't consistently popping, the pancakes aren't ready to flip.

This recipe is part of my Peach Week series! The other recipes in this series are this Quinoa Peach Salad, Peach Salad Dressing, Peach Pita Pizza, Peach BBQ Chickpeas (sponsored Instagram post), and Peach Halloumi Sandwiches, and Peach Coffee Cake.

Recipe

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Peach Pancakes

Cassidy Reeser, MS, RD

Light and fluffy peach pancakes are made with fresh, frozen, or canned peaches and topped with peach-infused maple syrup.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 3 servings (makes 9 4-inch pancakes)

Ingredients

  

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For the peach pancakes

• ▢ 2 ½ cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1 tablespoon light brown sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon table salt
• ▢ 1 ⅓ cups milk see note #1
• ▢ 1 5.3 ounce container peach Greek yogurt or heaping ½ cup; see note #2
• ▢ 1 large egg
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon almond extract optional but recommended
• ▢ ¼ cup melted unsalted butter plus more for cooking
• ▢ 1 large ripe peach diced; see note #3
• ▢ ½ cup toasted pecans roughly chopped

For the peach topping

• ▢ 1 tablespoon unsalted butter
• ▢ 2 large ripe peaches sliced
• ▢ ¼ cup toasted pecans
• ▢ ¼ cup maple syrup plus more for serving
• ▢ 2 tablespoons light brown sugar
• ▢ ¼ teaspoon vanilla extract
• ▢ pinch of salt

Instructions

 

• In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, brown sugar, cinnamon, and salt. In a separate bowl, stir together the milk, yogurt, egg, vanilla extract, and almond extract.
• Pour the liquids and the melted butter into the dry ingredients. Stir until just combined. The batter should be thick enough that it drips off the mixing spoon in lumps.
• Heat a large skillet over medium heat. Add 1-2 tablespoons butter, or enough butter to coat the skillet. Once melted, add ¼ cup of batter to the skillet to make a pancake. Drop a few peach and pecan pieces onto the pancake. Cook until bubbles begin to pop in the batter, then flip. Continue cooking for an additional 2 minutes, or until golden.
• While the pancakes cook, make the peach topping. Heat a small skillet over medium heat. Add 1 tablespoon of butter. Once melted, add the sliced peaches and pecans. Sauté until the peaches are golden-brown, just 2 to 3 minutes.
• Stir in the maple syrup and brown sugar. Reduce heat to medium-low and continue to simmer for another 2 to 3 minutes. Remove from heat and stir in the vanilla extract and pinch of salt.
• Serve pancakes garnished with a scoop of the peach topping and additional maple syrup to taste.

Notes

1. Milk: I tested with whole milk and soy milk and both worked well, though whole milk yielded slightly fluffier pancakes. Any variety of milk should work.
2. Yogurt: I use Chobani "peach on the bottom" yogurt, but any variety of peach yogurt works well. Note that full-fat or higher fat yogurts yield fluffier pancakes than non-fat yogurt, but both work.
3. Peaches: I leave the skin on but you can peel the peach if desired. Works with fresh, frozen, or canned peaches. Note that fresh peaches have the strongest peach flavor. Frozen peaches should be fully thawed before using. Drain canned peaches well.

Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!