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!

Course Breakfast

Cuisine American

Keyword peach pancakes

Prep Time 15

Cook Time 15

Servings pancakes

Calories 180kcal

Author Julia

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

US Customary - Metric

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