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Peach Pancakes

So sweet and delicious; these pancakes are best when peaches are in season!

Peach Pancakes





Dietary Preference(s):



  • 3/4 cup all-purpose wheat flour
  • 3/4 cup plain yellow cornmeal
  • 1 tablespoon sugar or sweetener of choice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk or milk alternative
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • coconut oil or oil of choice
  • 3 medium peaches, peeled and cut into 10 thing wedges
  • Garnishes:
  • sweetened whip cream
  • syrup
  • fresh mint
  • granola

How to Make It

Sift together first 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined.

Melt a small amount coconut oil in a large skillet over medium heat. Place 3 peach wedges for each pancake on pan; starting at outside edge of peach slices, carefully pour ¼ cup batter over each group of slices to form a circle.

Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden.

Transfer to a baking sheet; keep warm in a 300°F oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.

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