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Fluffy pancakes packed with ripe, juicy peaches (blended right into the batter!), and topped with a warm, cinnamon-infused maple syrup. Serve with more fresh peaches and pecans-this is the ultimate summer breakfast or brunch!
Family-Friendly Peach Pancakes: Great for Kids, Brunch, and Leftovers
These Peach Pancakes with Cinnamon Maple Syrup are my go-to when I want to squeeze every last drop out of peach season! They are perfect for summer brunches, late-summer weekends, Mother's Day, kid's breakfast, or even "brinner." They reheat great, too-just pop leftovers in the toaster. My peach pancakes are a perfect companion to my other breakfast favorites: sweet potato sausage frittata, savory egg-based puff pastry breakfast tarts, easy peach and pecan dutch baby, and banana bread with walnuts.
Why You'll Love Peach Pancakes
- Fresh Peaches: The peaches go into the batter, not just on top, so every bite is loaded with that summery, juicy peach flavor. I also love using a blender (not just a metal whisk!) to blend the wet ingredients (with the peaches!) for an ultra-smooth, fruity base and minimal peach bits. Super easy and you won't get any big surprise fruit chunks!
- Cinnamon-Maple Syrup: Store-bought syrup is fine, but warming it up with cinnamon (and a little butter) makes every pancake bite taste like summer comfort food.
The Ingredient Notes & Substitutions
- Buttermilk, thinned plain kefir, or thinned yogurt: To sub out the buttermilk, use 1 ½ cups of whole milk + 1 ½ tablespoons of lemon juice or white vinegar. Let sit for about 5 minutes before combining with the other ingredients. You can also use plain kefir or yogurt thinned with some water as well.
- Cornmeal or flour: Fine polenta or masa harina can be used to substitute the cornmeal if you need to. Try to avoid any coarsely ground alternatives. You can also just use 1 ½ cups of just flour instead if you like.
- Peaches: I used very ripe and soft peaches for the pancake batter. For garnish, you can use firmer peaches if you like.
- Frozen or canned peaches: If you'd like to make this out of peach season, consider replacing the fresh peaches with frozen or canned.
- Other Fruit: Nectarines, apricots, plums, mangos, or any other stonefruit you love will work great with this recipe! Even apples and pears!
- Maple Syrup: Honey or agave could be substituted for the maple syrup, just note the flavor will be entirely different and you will need to adjust how much you put on your pancakes based on your sweetness preference.
Variations
- Grilled peaches: Feel free to grill all your peaches (even the ones in the batter) prior to using if you want a smoky-sweet flavor.
- Spices: Add in nutmeg, cardamom, or other warm spices of your choice.
- Mini: Silver dollar pancakes are great for kids, apps, brunch platters, or snacking!
- Yogurt, whipped mascarpone, or whipped cream: Add any of these toppings onto your pancakes for a creamy component!
Storage Instructions
- Fridge: Store cooled pancakes in an airtight container or resealable bag with parchment or wax paper in between the layers to prevent sticking and refrigerate for up to 4 days.
- Freeze pancakes in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe bag or container. They'll keep for up to 2 months. Place aluminum foil between layers to prevent sticking.
- To reheat, microwave for 30-45 seconds, warm in your toaster oven, or in your skillet!
- Syrup: The cinnamon maple syrup will last in a sealed container for up to 1 week in your refrigerator.
Peach Pancakes with Cinnamon Maple Syrup
Fluffy pancakes packed with ripe, juicy peaches (blended right into the batter!), and topped with a warm, cinnamon-infused maple syrup. Serve with more fresh peaches and pecans-this is the ultimate summer breakfast or brunch!
Ingredients
For the Cinnamon Maple Syrup
- 1 cup pure maple syrup
- ½ teaspoon ground cinnamon
- 1 tablespoon butter for richness (OPTIONAL)
For the Pancakes
- 1 cup all-purpose flour
- ½ cup fine cornmeal not a cornmeal mix
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups buttermilk
- 2 large eggs
- ¼ cup brown sugar
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 4 ripe peaches peeled and diced
Garnish
- Peaches sliced or cubed (skin on or off)
- Pecans or walnuts chopped
Instructions
Make Syrup
- In a small saucepan over low heat, warm the maple syrup with the cinnamon and butter if using. Stir occasionally and keep warm while you cook the pancakes.
- Transfer to a serving receptacle once ready to serve.
Make the Pancake Batter + Cook
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter while you prepare the batter.
- In a large bowl, whisk together the flour, cornmeal, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a blender, combine the buttermilk, eggs, brown sugar, butter, vanilla extract, and peaches. Blend until smooth.
- Pour the wet ingredients into the dry and gently stir until just combined (a few lumps are fine).
- Using a measuring cup or ladle, pour about ¼ cup of batter for each pancake into your hot pan. Cook until you see bubbles form and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown and cooked through.
- Serve warm, drizzle with the cinnamon maple syrup, and top with more peaches and nuts! Enjoy!
Notes
- Don't overmix the batter! Stir until it's combined. If you overmix, the pancakes will be a bit rubbery and tough.
- Add peach jam to the pancake batter: If you want a very intense peach flavor, feel free to add peach jelly or jam by swirling into your batter once in the pan.
- Preheating your skillet or griddle is really important. It will create browning and prevent sticking.
- Flip the pancakes only until you see bubbles forming. If you flip prior to bubbles forming they will most likely be undercooked.
- Make sure to wipe the pan or griddle in between batches if burn flecks of batter start to build it.
- Using ripe peaches for this recipe will yield a better sweet and fruity flavor over unripe peaches.
- To keep your pancakes warm between batches, especially if you've doubled or tripled the recipe, place them on a baking sheet in an oven set to "warm" (or the lowest temperature).
Supplies:
- Blender
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Small saucepan
- Spatula
- Ladle or measuring cup
- Knife
- Cutting board
Nutrition
Nutrition Information
Peach Pancakes with Cinnamon Maple Syrup
Amount per Serving
Calories
180
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
33
mg
11
%
Sodium
183
mg
8
%
Potassium
161
mg
5
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
3
g
6
%
Vitamin A
281
IU
6
%
Vitamin C
2
mg
2
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Peach Pancakes (Step-by-Step)
- To make the syrup, gently warm the maple syrup with cinnamon and butter in a small saucepan over low heat, stirring occasionally.
- Combine wet ingredients: In a blender, blend buttermilk, eggs, brown sugar, butter, vanilla, and peaches until smooth.
- Combine dry ingredients: For the pancake batter, whisk together flour, cornmeal, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine.
- Heat a nonstick skillet or griddle over medium, lightly grease with butter, and pour about ¼ cup batter for each pancake.
- Cook the pancakes until bubbles form and the edges set, flip, and cook until golden brown.
- Serve peach pancakes warm with the cinnamon maple syrup, plus extra peaches and nuts on top.
I was sceptical of mixing peaches in the batter but just went with it since my ripe peaches were either gonna go into the garbage or into these pancakes. The only change I made was adding toasted chopped pecans into the cake batter. They turned out fantastic!
Hi Lindsay! I love that you added pecans to the pancakes - that's brilliant! ❤️
Very good! Like dessert for breakfast! The peaches have been so good lately, can't get enough of them!
I can't get enough of peaches either! Glad you loved the pancakes, Jean! 🙂
I’m interested in trying this, but wondering if it might be too runny, with liquifying the peaches. How about leaving peaches in small pieces?
Hi Debbie, the batter shouldn't be too runny, but yes, you can leave the peaches in small pieces instead. Let me know how it goes! 🙂
Do you think a non-dairy milk could replace the buttermilk?
Hi Julie! Yes, you can use non-dairy milk—oat milk, soy milk, or almond milk (all unsweetened). Oat milk is especially good for pancakes because it’s naturally a little sweet and thicker. Use the same amount as the recipe calls for—so, 1 ½ cups of non-dairy milk.
Add 1 ½ tablespoons of lemon juice or apple cider vinegar to your 1 ½ cups of non-dairy milk, stir, and let it sit for 5-10 minutes. It’ll “curdle” and give you that classic buttermilk effect! Then, use it in this recipe!