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–+ servings
Cinnamon Peach Pancakes

Cinnamon Peach Pancakes That Bring Summer to Your Breakfast

Cinnamon Peach Pancakes combine juicy peaches and warm cinnamon for a summer breakfast delight.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Use whole wheat flour for a healthier twist.
  • 2 tablespoons Sugar Brown sugar can enhance the caramel flavor.
  • 1 teaspoon Baking soda Ensure it’s fresh for best results.
  • 1 teaspoon Baking powder Contributes to pancake rise.
  • 1 teaspoon Ground cinnamon Adjust to your liking or substitute with pumpkin pie spice.
  • 1 large Egg Try using flax eggs for a vegan alternative.
  • 1 cup Buttermilk Regular milk can work in a pinch, but may alter texture.
  • 2 tablespoons Melted butter Coconut oil can be dairy-free.
  • 1 teaspoon Pure vanilla extract Exchange for almond extract for a unique touch.
  • 1 cup Fresh peaches Canned peaches can substitute, reduce sugar.
For garnish
  • 1 cup Fresh peach slices For presentation and added freshness.

Equipment

  • Mixing Bowls
  • Whisk
  • Griddle or skillet
  • Spatula

Method
 

Directions
  1. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  2. Gently fold in diced fresh peaches to the dry mixture.
  3. In a separate bowl, beat together egg, buttermilk, melted butter, and vanilla extract.
  4. Pour dry ingredients into wet mixture, stirring gently just until combined.
  5. Preheat your skillet or griddle over medium heat for about 5 minutes.
  6. Pour about 1/4 cup of batter for each pancake onto the heated griddle.
  7. Cook pancakes until bubbles form on the surface and edges look dry, about 3-5 minutes.
  8. Carefully flip pancakes and cook for an additional 3-5 minutes until golden brown.
  9. Stack pancakes on a plate, garnish with peach slices, and drizzle with maple syrup if desired.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 10mgIron: 8mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave for best texture.

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