Peach Pancakes
Light and fluffy peach pancakes are made with fresh, frozen, or canned peaches and topped with peach-infused maple syrup.
Servings: 3 servings (makes 9 4-inch pancakes)
Ingredients
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
- 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.
- 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.
- 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.
