Description
These Cinnamon Peach Pancakes are a delightful breakfast treat combining warm cinnamon spice with juicy, tender peaches folded into a fluffy pancake batter. Perfectly cooked on a skillet and served with maple syrup, these pancakes offer a comforting and flavorful start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Fruit
- 1 cup peaches, peeled and diced (fresh or canned)
For Cooking and Serving
- Cooking spray or additional butter for greasing the pan
- Optional: maple syrup and extra peach slices for serving
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined to ensure even distribution of flavors.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should remain slightly lumpy to maintain a fluffy texture.
- Fold in Peaches: Gently fold the diced peaches into the batter, distributing them evenly without breaking them down too much.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter to prevent sticking.
- Cook Pancakes (First Side): Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
- Flip and Cook Other Side: Use a spatula to carefully flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
- Repeat: Continue cooking the remaining batter, greasing the skillet as needed between batches.
- Serve: Serve the warm pancakes with maple syrup and extra peach slices if desired for an extra burst of fruity sweetness.
Notes
- Use fresh peaches in season for the best flavor, but canned peaches work well too.
- For a dairy-free version, substitute buttermilk with almond or oat milk mixed with 1 tablespoon lemon juice or vinegar to mimic acidity.
- Avoid overmixing the batter to keep pancakes fluffy and tender.
- Adjust cooking temperature as needed to prevent pancakes from burning or remaining undercooked inside.
- Optional toppings like whipped cream or chopped nuts pair well with these pancakes.
