Peachy Pancakes
Sweet and fruity peachy pancakes feature tender chopped peaches and a fluffy batter, perfect for a delightful breakfast or brunch that appeals to all ages.
Ingredients
Instructions
- Place dry ingredients in mixing bowl; stir to combine.
- Beat egg, then stir in milk.
- Add melted butter or margarine to the milk and egg mixture.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Stir in chopped peaches.
- Fry the batter on a hot skillet or griddle until golden brown on both sides.
- Serve topped with margarine and a sprinkle of sugar.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don't have fresh peaches, canned or frozen peaches can be used—just ensure they're well-drained. For a healthier twist, substitute whole wheat flour for half of the all-purpose flour. These Peachy Pancakes can also be turned into a delightful peach cobbler by baking instead of frying, similar to a Skillet Cake.
Serving Suggestions
Serve these Peachy Pancakes warm with a pat of butter and a sprinkle of sugar on top. They pair beautifully with a side of maple syrup or whipped cream. For a complete breakfast, consider serving with a fresh fruit salad or a side of crispy bacon. They also make a great brunch dish alongside a refreshing Jade Salad.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For a crisp texture, you can also reheat them in a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Pancakes contains roughly 1455 calories, with 9g protein, 112g carbohydrates, and 109g fat. It is an excellent source of calcium (45% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2595mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking as it may thicken a bit. Alternatively, you can cook the pancakes and freeze them, then reheat as needed for a quick breakfast.
What type of peaches should I use?
Fresh, ripe peaches are ideal for this recipe, but you can also use canned peaches in syrup or frozen peaches. If using canned or frozen, make sure to drain or thaw them completely and pat them dry to prevent excess moisture in the batter.
Can I make these pancakes vegan?
Absolutely! To make vegan Peachy Pancakes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and use a plant-based milk and margarine. This way, you can enjoy delicious peach pancakes while adhering to vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).