Here’s a delightful way to start your day: fluffy peach pancakes! This recipe is incredibly easy to follow, even if you’re new to making breakfast from scratch. You’ll love the sweet, juicy peaches nestled in every bite of these golden pancakes.
Key Ingredients & Substitutions
- Fresh Peaches: Canned peaches (well-drained) or frozen peaches (thawed and drained) work too!
- All-Purpose Flour: A 1:1 gluten-free flour blend can be used for a gluten-free option.
- Milk: Any kind of milk works—dairy or non-dairy (almond, soy, oat).
- Egg: Essential for binding.
- Baking Powder: Don’t skip this; it’s what makes them fluffy!
- Sugar: Granulated sugar is perfect, or use a natural sweetener like maple syrup or honey in the batter.
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted unsalted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 1 ripe peach, peeled, pitted, and diced
For Serving (Optional):
- Maple syrup
- Fresh peach slices
- Whipped cream
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4-6 pancakes
- Tools Needed: Large mixing bowl, whisk, measuring cups and spoons, non-stick pan or griddle, spatula.
Step-by-Step Instructions
1. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure there are no lumps. This helps distribute the leavening evenly for consistently fluffy peach pancakes.
2. Mix Wet Ingredients
In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined. This ensures all the liquids are thoroughly incorporated before adding to the dry mix.
3. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. A few small lumps are okay; overmixing can lead to tough peach pancakes.
4. Fold in Peaches
Gently fold the diced peaches into the pancake batter. Be careful not to mash the peaches; you want nice chunks in your peach pancakes.
5. Cook the Pancakes
Heat a lightly buttered non-stick pan or griddle over medium heat. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface.
6. Serve and Enjoy
Transfer the cooked peach pancakes to a plate. Serve immediately with your favorite toppings like maple syrup, extra peach slices, or a dollop of whipped cream.
Storage Instructions
Leftover peach pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them for 30-60 seconds, or toast them lightly in a toaster oven until warmed through. They also freeze well for up to 2 months.
Frequently Asked Questions (FAQ)
Q: Can I use frozen peaches instead of fresh?
A: Yes, just make sure to thaw them completely and drain any excess liquid before adding them to the batter.
Q: Why are my peach pancakes not fluffy?
A: You might be overmixing the batter, which develops the gluten too much. Stir just until combined. Also, ensure your baking powder isn’t expired.
Q: Can I make the batter ahead of time?
A: It’s best to make the peach pancake batter right before cooking for the fluffiest results, as the baking powder starts to activate once wet.
Q: How do I prevent the peaches from sinking to the bottom?
A: Toss the diced peaches with a tablespoon of the dry flour mixture before adding them to the batter. This helps them stay suspended.
Q: Can I add other fruits?
A: Absolutely! Blueberries, raspberries, or sliced bananas would also be delicious additions to these peach pancakes.
Q: What’s the best way to keep pancakes warm while cooking the rest?
A: Place cooked peach pancakes on a baking sheet in a warm oven (around 200°F or 90°C) while you finish the batch.