How about some fluffy Peach Pancakes for breakfast? These pancakes are some of my favorite, light and fluffy and loaded with juicy peaches and warming cinnamon. Like a combination of fluffy pancakes and peach pie, with crumble topping.
The cinnamon goes so well with the juicy, sweet peaches. There are peaches in the pancakes, and also topped with more fresh perches, maple syrup and some of my homemade Healthy Pecan Granola.
Some more delicious pancakes to try are these Chocolate Pancakes and these Vegan Apple Pancakes.
Ingredients
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- All purpose four
- Baking powder and Baking soda
- Salt
- Cinnamon
- Milk of your choice
- Greek yoghurt
- Egg
- Vanilla extract
- Peaches, thinly sliced
- Butter, for frying
See recipe card for quantities.
Instructions
For the full instructions see the recipe card at the bottom.
Whisk together the egg, milk and yoghurt in a mixing bowl.
Sift in the dry ingredients and and stir until just combined. Be careful not to over mix the batter, then you will end up with dense and rubbery pancakes.
In a large skillet melt a little butter and arrange slices of peaches in a circle. Pour the pancake batter over the peaches. Fry the pancakes over medium heat until the bottom is golden brown and bubbles start to form at the top. Flip and cook for about until golden brown.
Serve this delicious breakfast with maple syrup and top with fresh peaches and healthy pecan granola if desired. Enjoy!
Substitutions and Variations
- Peaches – This recipe uses fresh peaches, but if they aren’t in season, canned peaches can also be used. Make sure they are cut in thin slices.
- Vegan – To make this recipe vegan, use an egg replacer or flax egg. Use a plant based milk and greek style yoghurt.
- Fruit – Instead of peaches, nectarines or other stone fruit like apricots work really well for this recipe.
- Milk – for a dairy free pancake, use a plant based milk and yoghurt, like soy or oat, and also a dairy free butter for frying the pancakes.
- Yoghurt – Greek style yoghurt works best in this pancake recipe. But it can also be replaced other yoghurts. Use one with a thick consistency that is full fat and non sweetened.
Storing pancakes
Let the leftover pancakes cool down to room temperature. Pack the pancakes in an airtight container or heavy duty ziplock bag. Store in the fridge for up to 3-4 days.
You can also freeze the pancakes in an airtight container or ziplock bag for up to 3 months.
FAQ
Is pancake with fruits healthy?
Yes, adding fruit to your pancakes, like in this Peach Pancake recipe, adds extra vitamins.
More pancake recipes to try
More breakfast recipes
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
Fluffy Peach Pancakes full of sweet summer peaches. It's like eating a peach pie with crumble topping, for breakfast!
- 1 cup all purpose four
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ cup milk
- ½ cup greek yoghurt
- 1 egg
- 2 peaches, thinly sliced
- butter for frying
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Whisk together the egg, milk, yoghurt and vanilla extract in a mixing bowl.
-
Sift in the dry ingredients and and stir until just combined. Be careful not to over mix the batter, then you will end up with dense and rubbery pancakes.
-
In a large skillet, melt a little butter and arrange 3 slices of peaches in a circle. Pour about ¼ cup of the pancake batter over the peaches. Fry the pancakes over medium heat until the bottom is golden brown and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.
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Serve the pancakes with maple syrup and top with fresh peaches and healthy pecan granola if desired.
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