Brown Sugar Peach Pancakes Recipe

There’s something mesmerizing about flipping pancakes, especially when they’re infused with juicy peaches and a hint of cinnamon; it takes me right back to carefree summer mornings. Let me walk you through my favorite breakfast ritual!

I adore the way that the warm notes of brown sugar and cinnamon turn these Brown Sugar Peach Pancakes into an exquisite breakfast delight. Fresh, juicy peaches add a powerful punch of flavor to this pancake, and a base of all-purpose flour and whole milk keep things wholesome.

Butter and vanilla then step in and take over the comforting texture department, making these pancakes feel rich enough to qualify as a morning indulgence.

Ingredients

• All-purpose flour: Main structure; rich in carbohydrates; provides energy.
• Brown sugar: Adds sweetness; molasses content offers a hint of caramel.
• Whole milk: Source of calcium and protein; adds richness.
• Egg: Helps bind ingredients; contributes to fluffy texture; protein-rich.
• Unsalted butter: Adds moisture and flavor; essential fat content.
• Diced fresh peaches: Sweet, juicy; source of vitamins A and C; provides fiber.

Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup diced fresh peaches
• Additional butter or oil for cooking

How to Make this

1. In a large mixing bowl, combine the following with a whisk:

• flour
• brown sugar
• baking powder
• salt
• cinnamon

2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Beat well until the mixture is completely combined.

3. Slowly add the wet ingredients to the dry ingredients, and mix gently until just combined. Do not overmix.

4. Fold in the diced peaches while being very gentle so that they become evenly spread all through the batter.

5. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.

6. Pour 1/4 cup of batter onto the skillet for each pancake, using a ladle or measuring cup.

7. Prepare the pancakes until bubbles start to form on the surface and the edges look set, around 2-3 minutes.

8. Pancakes should be flipped with care and cooked another 2-3 minutes, or until they are golden brown and done all the way through.

9. Take the pancakes out of the frying pan and hold them at a warm temperature while you do the following with the rest of the batter:

10. Serve the warm pancakes with your preferred toppings, which can include maple syrup. If you like, you can also add more fresh peaches. Another of my favorite toppings is whipped cream. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Ladle or 1/4 cup measuring cup
7. Non-stick skillet or griddle
8. Spatula (for flipping pancakes)
9. Spoon (for folding in peaches)
10. Knife (for dicing peaches, if not pre-diced)

FAQ

• Can I use frozen peaches instead of fresh peaches?You can indeed use frozen peaches. First, you must thaw them, and then you should drain off any excess liquid. If you don’t, your pancakes may turn out too wet and therefore too sodgy.
• Is it possible to make this recipe gluten-free?Absolutely! Replace regular, all-purpose, gluten-containing flour with a flour blend that is gluten-free, yet still designed for baking.
• Can I prepare the batter ahead of time?The batter is best made fresh, but you can prepare the dry and wet ingredients separately and combine them just before cooking.
• What can I use instead of whole milk?Any milk alternative can be used, such as almond milk or oat milk, to suit your dietary preference or restriction.
• How do I prevent the pancakes from sticking to the pan?Make sure the pan is sufficiently hot and very lightly coated with either melted butter or cooking oil before you portion out and put in your first batch to cook.
• What’s the best way to serve these pancakes?Warm them up and garnish with extra diced peaches and then hit them with drizzle of maple syrup and/or whipped cream. That’s the way to do it.

Brown Sugar Peach Pancakes Recipe Substitutions and Variations

All-purpose flour can be replaced with whole wheat flour for a more healthful option.
Maple syrup or coconut sugar can be substituted for brown sugar to achieve various sweetness profiles.
Whole milk can be substituted with almond milk or oat milk for a dairy-free alternative.
Instead of using a large egg, use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a vegan version.
If fresh peaches are not available, canned or frozen (thawed) peaches can be used.

Pro Tips

1. For extra fluffy pancakes, let the batter rest for about 5-10 minutes after mixing. This allows the baking powder to activate and the gluten in the flour to relax.

2. To enhance the peach flavor, consider adding a pinch of peach extract or a few drops of almond extract to the wet ingredients. This will complement the fresh peaches beautifully.

3. If you prefer a sweeter pancake, sprinkle a few additional brown sugar granules on top of the pancakes right before flipping. This will create a delicious caramelized effect on the cooked side.

4. Use room temperature ingredients, especially the milk and egg, for smoother mixing and a more uniform texture in the batter.

5. For a slight crunch, consider adding a tablespoon of finely chopped nuts, such as pecans or almonds, to the batter along with the diced peaches. This adds texture and enhances the flavor.