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)

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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.

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