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Cinnamon Peach Pancakes

Fluffy Cinnamon Peach Pancakes for a Summer Treat

Delightful Cinnamon Peach Pancakes made with fresh peaches and warm cinnamon, perfect for a summer breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour The main structure that gives these pancakes their delightful fluffiness.
  • 2 tablespoons Granulated Sugar Adds a touch of sweetness; brown sugar can enhance the flavor profile.
  • 1 teaspoon Salt Balances the sweetness and elevates the overall taste of the pancakes.
  • 1 teaspoon Baking Soda Key for that dreamy rise; if you run out, you can substitute with baking powder (use three times as much).
  • 1 teaspoon Ground Cinnamon Infuses a warm, comforting spice flavor; can swap for nutmeg for a different twist.
  • 1 teaspoon Baking Powder Works with baking soda to ensure fluffiness; always check it’s fresh!
  • 2 large Eggs Binds everything together; replace with flax eggs for a vegan option.
  • 1 cup Buttermilk Adds richness and moisture; regular milk with a splash of vinegar works well if needed.
  • 2 tablespoons Melted Butter Contributes a rich flavor and moisture; consider using vegetable or coconut oil for a dairy-free version.
  • 1 teaspoon Vanilla Extract Enhances the flavor profile; almond extract offers a lovely alternative.
For the Fresh Peach Addition
  • 1 cup Fresh Peaches The star ingredient here; ensure they are ripe and juicy for the best results.

Equipment

  • Mixing bowls
  • griddle or skillet

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together the dry ingredients until well mixed. Set aside.
  2. Chop ripe fresh peaches into small chunks and toss them in the dry mixture.
  3. In a large bowl, beat the eggs and mix in buttermilk, melted butter, and vanilla extract until well combined.
  4. Carefully fold the dry ingredients into the wet mixture until just combined.
  5. Preheat a non-stick griddle or skillet over medium heat and lightly grease it.
  6. Pour about ¼ cup of batter onto the griddle for each pancake, including some peach pieces. Cook until bubbles form on the surface.
  7. Carefully flip the pancakes and cook until golden brown.
  8. Serve warm, topped with fresh peach slices and maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These pancakes are best enjoyed fresh and warm off the griddle.

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