Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ripe peaches, peeled and sliced
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Peach Filling: In a small bowl, combine the sliced peaches, brown sugar, and cinnamon. Mix well and set aside.
- Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Combine wet and dry ingredients, mixing gently until just combined; batter should be slightly lumpy.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease. Pour ¼ cup of batter for each pancake. Spoon some peach filling onto the batter before flipping. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
- Serve and Enjoy: Stack pancakes and top with extra peaches or whipped cream. Drizzle with honey or maple syrup as desired.
Notes
- Use ripe peaches for optimal flavor and sweetness.
- Do not overmix the batter to keep pancakes fluffy.
- For extra crunch, sprinkle chopped nuts like pecans or walnuts on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 150 grams)
- Calories: 290 kcal Kcal
- Sugar: 14 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg