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–+ servings

Cinnamon Peach Pancakes

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Cinnamon Peach Pancakes are a delightful fusion of flavors that elevate your breakfast game, making them perfect for leisurely weekends or comforting any day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

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 Regular milk with vinegar can be substituted.
  • 1 large egg
  • 2 tablespoons melted butter Coconut oil can be used for a dairy-free option.
  • 1/2 teaspoon vanilla extract
Filling Ingredients
  • 1 cup peaches, peeled and diced Fresh or canned.
  • Cooking spray or additional butter for greasing the pan
Optional Toppings
  • maple syrup For serving.
  • extra peach slices For serving.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  2. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if the batter is a little lumpy.
  4. Gently fold in the diced peaches until evenly distributed throughout the batter.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat, lightly greasing it with cooking spray or butter.
  2. 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).
  3. Carefully flip the pancakes and cook until golden brown on the other side (another 2-3 minutes).
  4. Repeat with the remaining batter, adding more cooking spray or butter to the skillet as needed.
Serving
  1. Serve pancakes warm, topped with maple syrup and extra peach slices if desired.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 5g

Notes

These pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave before consuming. Avoid overmixing for fluffy pancakes, and test the batter consistency as needed.
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