Best Peachy Pancakes Recipes

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JUST PEACHY PANCAKES



Just Peachy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 10

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup diced peaches, plus sliced peaches, for serving
1/4 cup peach jam
Butter, for frying
Maple syrup, for serving
Whipped cream, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the diced peaches and peach jam.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
  • Meanwhile, warm the maple syrup in the microwave or in a saucepan over low heat. Drizzle over the pancakes and serve with sliced peaches and whipped cream.

PEACHY PANCAKES



Peachy Pancakes image

Now peach pancakes are in season any time of the year. Try these pancakes made with Yoplait® Fruitful™ yogurt. They are just peachy.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 6

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 container (6 oz) Yoplait® Fruitful™ peach yogurt
1 egg
3/4 cup real maple or maple-flavored syrup
6 tablespoons chopped pecans, toasted
Whipped cream, if desired

Steps:

  • Heat griddle or skillet over medium heat or to 350°F. Grease griddle if necessary. In large bowl, beat flour, brown sugar, baking powder, baking soda and salt with whisk. Stir in milk, yogurt and egg. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edges. Turn, and cook other sides until golden brown. Serve topped with syrup, pecans and whipped cream.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g

PEACHY PANCAKES



Peachy Pancakes image

A peachy keen way to serve up pancakes! Yogurt adds protein and helps leaven these exceptionally tender pancakes.If desired, other fruit yogurts can be substituted for the peach. From Country Living Magazine.

Provided by Sharon123

Categories     Breakfast

Time 20m

Yield 8 4inch pancakes

Number Of Ingredients 13

1 cup unsifted all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1 (8 ounce) container low-fat peach yogurt
1 small peach, peeled,chopped (optional)
1/4 cup water
1 tablespoon vegetable oil, plus more (for frying)
1/2 teaspoon vanilla extract
maple syrup (optional)

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside.
  • In a medium-size bowl, with wire whisk, beat together egg, yogurt, water, 1 tbls.
  • oil, and the vanilla until blended.
  • Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened.
  • (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter.) Lightly oil a griddle or 6-inch skillet and heat over medium heat.
  • Spread a 1/4 cup of batter on griddle to make a 4-inch pancake.
  • Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown.
  • Remove pancake and keep warm on a baking sheet in 200*F.
  • oven.
  • Repeat with remaining batter, adding more oil to skillet as necessary.
  • Serve pancakes warm with maple syrup, if desired.
  • Enjoy!

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