Best Peach Buttermilk Pancakes Recipes

Peach Buttermilk Pancakes image

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 10

2 cups Original Bisquick™ mix
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 egg
1 1/2 cups finely chopped peeled fresh peaches
Sweetened whipped cream
Sliced fresh peaches
Additional ground cinnamon

Steps:

In medium bowl, stir Bisquick mix, sugar, baking powder and 1/2 teaspoon cinnamon. Add buttermilk and egg, stirring with fork or whisk until blended. Gently fold in chopped peaches.
Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
Serve pancakes with whipped cream and sliced peaches; sprinkle with additional cinnamon.

Nutrition Facts : Calories 364, Carbohydrate 56 g, Fat 2, Fiber 3 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1062 mg

Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup image

Provided by MarieRynr

Categories Breakfast

Time 18m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons butter
1 1/2 cups peeled pitted and sliced peaches
1 cup quartered fig, preferably black mission
1/2 cup maple syrup
1 cup cottage cheese
2 cups flour
1/4 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 1/2 tablespoons butter, melted
1 tablespoon grated lemon, zest of
nonstick cooking spray

Steps:

To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
Preheat oven to 250*F.
Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
In a mixing bowl, combine the dry pancake ingredients.
In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
Fold in the flour mixture.
Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
Spoon a heaping TBS of the batter onto the griddle for each pancake.
Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
Keep the pancakes warm in the oven until ready to serve.
Serve with the syrup.