Nothing says "summer" like peaches. I find when I add slices of peaches to pancakes they stick to the pan and just don't look quite right. So, here's my first take at peach pancakes, using my pumpkin pancake recipe.
The end result was a very subtle peach flavor. Not sure if maple syrup would enhance the peachiness as it did for the pumpkin. I instead served it with Peach Compote, which was DELISH!
- 1-1/3 cups sifted flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1 cup buttermilk
- 3/4 cup peach puree*
- 3 tablespoons brown sugar
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil
- *You can run your peaches through a food processor or use baby food. I went the "I don't want to clean more stuff" route and mashed diced peaches with my whisk, producing a course puree.
Sift the dry ingredients together in a large bowl.
Then whisk in the remaining ingredients.
Heat griddle -- 325º on my electric griddle but this may differ based on location. It doesn't need to be greased if it's non-stick.
Pour a 1/4 cup of batter onto the griddle.
When the pancake edges look slightly dry [a couple of minutes], flip the pancakes. It should take less time to finish cooking the other side of the pancake.