Best Fluffy Peach Pancakes Recipes

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FLUFFY PEACH PANCAKES



Fluffy Peach Pancakes image

The secret to fluffy pancakes is letting the batter rest and mixing with a light hand. If you have time, make the batter the night before and let it rest in the refrigerator overnight. Allow batter to come to room temperature before cooking pancakes. Make sure kids don't over-mix when whisking the wet ingredients into the dry. From the LCBO magazine.

Provided by evelynathens

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour
2 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1/2 vanilla bean, scraped
more butter, for cooking pancakes
pure maple syrup, for serving
2 tablespoons unsalted butter
2 ripe peaches, peeled, halved, cored and thinly sliced
2 tablespoons brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon

Steps:

  • Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
  • In a separate medium bowl, whisk together buttermilk, butter, eggs and vanilla.
  • Slowly add wet mixture to dry mixture, whisking just until combined. Cover and let rest 1 hour.
  • To make pancakes, preheat oven to 200F (100C).
  • Melt some butter in a large nonstick skillet over medium heat. Add 1/3 cup (75 mL) batter and reduce heat to medium-low. Cook pancake 2 to 3 minutes or until top bubbles, then flip. Continue cooling 2 to 3 minutes longer or until cooked through. Transfer pancake to heatproof platter and keep warm in preheated oven. Repeat with remaining batter, adding fresh butter to the skilled each time.
  • To make peaches, wipe skillet clean and melt butter on medium-low heat. Add peaches and sauté, turning once, 2 to 3 minutes or until beginning to soften. Add sugar, lemon juice and cinnamon and cook for 1 minute longer.
  • Serve pancakes with peaches and maple syrup.

Nutrition Facts : Calories 443.4, Fat 18.1, SaturatedFat 10.4, Cholesterol 147, Sodium 705.2, Carbohydrate 59.9, Fiber 2.2, Sugar 22.7, Protein 11.1

FLUFFY PEACH PANCAKES



FLUFFY PEACH PANCAKES image

Categories     Peach

Yield 4

Number Of Ingredients 18

Pancakes
1½ cups (375 mL) all-purpose flour
2½ tbsp (35 mL) sugar
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1¼ cups (300 mL) buttermilk
3 tbsp (45 mL) unsalted butter, melted
2 large eggs
½ vanilla bean, scraped
More butter, for cooking pancakes
Pure maple syrup, for serving
Peaches
2 tbsp (25 mL) unsalted butter
2 ripe peaches, peeled, halved, cored and thinly sliced
2 tbsp (25 mL) brown sugar
1 tbsp (15 mL) fresh lemon juice
½ tsp (2 mL) cinnamon

Steps:

  • 1. Sift flour, sugar, baking powder, baking soda and salt into a large bowl. 2. In a separate medium bowl, whisk together buttermilk, butter, eggs and vanilla. 3. Slowly add wet mixture to dry mixture, whisking just until combined. Cover and let rest 1 hour. 4. To make pancakes, preheat oven to 200ºF (100ºC). 5. Melt some butter in a large nonstick skillet over medium heat. Add 1/3 cup (75 mL) batter and reduce heat to medium-low. Cook pancake 2 to 3 minutes or until top bubbles, then flip. Continue cooling 2 to 3 minutes longer or until cooked through. Transfer pancake to heatproof platter and keep warm in preheated oven. Repeat with remaining batter, adding fresh butter to the skilled each time. 6. To make peaches, wipe skillet clean and melt butter on medium-low heat. Add peaches and sauté, turning once, 2 to 3 minutes or until beginning to soften. Add sugar, lemon juice and cinnamon and cook for 1 minute longer. 7. Serve pancakes with peaches and maple syrup.

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