Cinnamon Peach Pancakes
Cinnamon Peach Pancakes: A Sweet Morning Treat
There’s something truly special about the aroma of freshly cooked pancakes wafting through the kitchen, especially when they’re loaded with juicy peaches and warm cinnamon. Cinnamon Peach Pancakes are a delightful way to elevate your breakfast game, perfect for leisurely weekend mornings or any time you crave a comforting meal. Imagine biting into a fluffy pancake that bursts with fruity sweetness while the warm cinnamon hugs your taste buds—it’s a blissful experience you wouldn’t want to miss!
“These pancakes are a game-changer! The peach flavor combined with cinnamon is just incredible. I can’t wait to make them again!” — Sarah, avid pancake lover.
Why You’ll Love This Dish
These Cinnamon Peach Pancakes are not just another breakfast option; they’re a delightful fusion of flavors that can brighten up any morning. Whipped up in no time, this recipe is perfect for busy weekday breakfasts or a leisurely family brunch. With simple ingredients that won’t break the bank, this dish is as budget-friendly as it is delicious. The combination of fluffy pancakes and sweet, juicy peaches—whether fresh or canned—makes for a kid-approved meal that both children and adults will enjoy alike.
Moreover, these pancakes offer versatility. Whether drizzled with maple syrup or enjoyed on their own, each bite delivers a comforting hug, making them a wonderful choice for holiday gatherings or Sunday morning rituals.
Preparing Cinnamon Peach Pancakes
Creating these delightful pancakes is straightforward. Start by mixing dry ingredients, then the wet ones, and finally combine everything with the diced peaches. The key is to keep the batter slightly lumpy for that perfect fluffiness. After that, it’s just a matter of cooking them until golden brown. Think of it as a simple but rewarding breakfast project that brings joy to the table.
Here are the steps:
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Gather the Ingredients: You’ll need all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, buttermilk, a large egg, melted butter, vanilla extract, and diced peaches.
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Mix and Cook: Combine dry ingredients, mix in wet ingredients, fold in peaches, and cook on a griddle.
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Serve and Enjoy: Top with syrup and extra peach slices.
What You’ll Need
To make these Cinnamon Peach Pancakes, gather the following 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
- 1 cup buttermilk (substitutions: regular milk with vinegar can work)
- 1 large egg
- 2 tablespoons melted butter (you can use coconut oil for a dairy-free option)
- 1/2 teaspoon vanilla extract
- 1 cup peaches, peeled and diced (fresh or canned)
- Cooking spray or additional butter for greasing the pan
- Optional: maple syrup and extra peach slices for serving
Cooking Method: Directions to Follow
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
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In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t worry if the batter is a little lumpy; that’s normal!
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Gently fold in the diced peaches so they’re evenly distributed throughout the batter.
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Heat a non-stick skillet or griddle over medium heat, lightly greasing it with cooking spray or butter.
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Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges appear set, about 2-3 minutes.
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Carefully flip the pancakes, cooking until golden brown on the other side, another 2-3 minutes.
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Repeat with the remaining batter, adding more cooking spray or butter to the skillet as needed.
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Serve the pancakes warm, topped with maple syrup and extra peach slices if desired.
Best Ways to Enjoy It
While these pancakes are delicious on their own, there are numerous delightful ways to serve them! Here are a few ideas:
- Classic Style: Drizzle warm maple syrup over the pancakes for that traditional touch.
- Fresh & Fruity: Add extra sliced peaches on top for that burst of fresh flavor.
- Yogurt Boost: Serve with a dollop of Greek yogurt for added creaminess and protein.
- Nutty Crunch: Sprinkle chopped nuts like pecans or walnuts for added texture.
Keeping Leftovers Fresh
If you find yourself with leftover pancakes (which might be a rare occurrence), here’s how to store them for later enjoyment:
- Refrigeration: Place pancakes in an airtight container and store in the fridge for up to 3 days.
- Freezing: For longer storage, layer pancakes between wax paper, place them in a freezer bag, and freeze for up to 2 months.
When you’re ready to enjoy, simply reheat in the toaster or microwave until warmed through.
Helpful Cooking Tips
- Don’t Overmix: The key to light and fluffy pancakes is to avoid overmixing the batter. It’s okay if it’s a tad lumpy!
- Temperature Check: Make sure your skillet is properly heated. If it’s too hot, the pancakes will burn before fully cooking through.
- Test the Batter: If you’re unsure about batter consistency, cook a test pancake; adjust by adding a bit of milk if too thick or flour if too thin.
Creative Twists
Feel free to get inventive with your Cinnamon Peach Pancakes:
- Spicy Kick: Add a pinch of nutmeg or ground ginger for an extra layer of flavor.
- Coconut Flour: Use coconut flour for a gluten-free version (adjust the liquid accordingly).
- Berry Boost: Mix in blueberries or raspberries along with the peaches for a mixed berry pancake delight.
Your Questions Answered
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How long does it take to make these pancakes?
The total time for preparation and cooking is about 30 minutes, making them a quick breakfast option. -
Can I make these pancakes ahead of time?
Yes! You can prepare the batter and store it in the fridge for a few hours. Just give it a quick stir before cooking. -
What can I substitute for buttermilk?
If you don’t have buttermilk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. -
How can I store leftovers safely?
Always store pancakes in an airtight container in the fridge or freezer. Reheat thoroughly before consuming.
With these tips and variations, you’re set to enjoy mouthwatering Cinnamon Peach Pancakes that are sure to delight any breakfast table. Happy cooking!
Cinnamon Peach Pancakes
Ingredients
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if the batter is a little lumpy.
- Gently fold in the diced peaches until evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat, lightly greasing it with cooking spray or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges appear set (about 2-3 minutes).
- Carefully flip the pancakes and cook until golden brown on the other side (another 2-3 minutes).
- Repeat with the remaining batter, adding more cooking spray or butter to the skillet as needed.
- Serve pancakes warm, topped with maple syrup and extra peach slices if desired.
