Description
Fluffy buttermilk pancakes filled with fresh peaches, cinnamon, and vanilla for a delicious summer breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 2 eggs
- 2 cups buttermilk
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
- 1 cup diced fresh peaches
- Fresh peach slices for garnish
Instructions
- Whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder.
- Add diced peaches and toss gently to coat.
- Beat eggs in a large bowl.
- Add buttermilk, melted butter, and vanilla extract.
- Mix wet ingredients until combined.
- Add dry ingredients to wet ingredients.
- Stir until just combined.
- Preheat griddle or skillet over medium heat.
- Lightly butter the cooking surface.
- Pour batter using a scant 1/4 cup measure.
- Cook until bubbles appear and edges begin to set.
- Flip carefully with a spatula.
- Cook an additional 3 to 5 minutes.
- Transfer to a serving plate.
- Garnish with fresh peach slices and serve with maple syrup.
Notes
- Do not overmix the batter.
- Use ripe peaches for the best flavor.
- Recipe makes approximately 16 pancakes.
- Serve with maple syrup and fresh peaches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 391
- Sugar: 12
- Sodium: 1042
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0.1
- Carbohydrates: 61
- Fiber: 3
- Protein: 13
- Cholesterol: 103