I love a good peach cobbler so this is bringing back some of the flavors I love. The pancakes came out really fluffy and made enough for 3 different breakfast! I like to prep for the mornings by mixing my dry ingredients in a bag and mixing my liquids for the fridge to cut down on work the morning of.
Brown Sugar Peach Pancakes
(Adapted from Oh Sweet Basil)
2 cups all-purpose flour, use 1 3/4 cup for extra thick pancakes
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-2 teaspoons cinnamon, to taste
1/4 cup brown sugar
2 large eggs
3 tablespoons unsalted butter, melted & cooled
2 teaspoons vanilla extract
2 cups buttermilk
1 cup chopped peaches
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and brown sugar.
Then in a separate large bowl whisk the eggs.
Then whisk in the butter, vanilla and buttermilk.
Fold the wet ingredients into the flour mixture using a wooden spoon or rubber spatula, then fold in the chopped peaches.
Heat a large griddle to 350F degrees, or a frying pan to medium heat.
Grease with a little oil or nonstick cooking spray.
Using a 1/4 cup measuring cup, pour the batter onto the griddle to form each pancake.
Allow to cook until you see small air bubbles forming on the uncooked side (about 2-4 minutes), then flip each pancake over and fry on the second side until both sides are golden brown.
Repeat with the rest of the batter.