It’s not every fruit that’s used as a term of endearment, favorable adjective, or controls 30% of my counter space in the summer, but sweet, juicy peaches deserve the honor. You’re a peach, and life’s peachy keen, so let’s eat Peach Pancakes in celebration!
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I feel wrongfully punished by the brevity of peach season, an injustice I bear by purchasing peaches in irrational quantities.
Using my supply to work peaches into every meal (this list of peach recipes has plenty of ideas to keep us busy) is a challenge I embrace with enthusiasm, starting with breakfast.
A Peach Smoothie is the move when I want a best-behavior healthy start.
For something more indulgent, I’ve been known to top Peach Crisp with yogurt and call it breakfast.
When it comes to that sweet spot in between 100% healthy and all-out indulgent, a batch of healthy peach pancakes is utter perfection.
Most fruit pancake recipes call for either folding the fruit into the batter or topping plain pancakes with fruit compote.
What makes peaches magnificent—that sweet, juicy flesh—can easily result in a soggy pancake.
Rather than folding the peaches into the batter, or settling for only a peach pancake topping (delish but not truly the same as having the peaches as a part of the actual pancake) I created caramelized peach pancakes.
You thinly slice the peaches, arrange them on top of the freshly poured pancake batter, and they caramelize right on top of pancake as it cooks.
When you flip the pancake, the peach slices are touching the skillet.
That direct heat caramelizes their natural sugars. The peaches soften, while the fluffy pancake cooks around them.
The results remind me of this Dutch Oven Peach Cobbler.
What starts as raw peach slices and a raw batter is transformed into a fluffy, tender cake that’s sticky with sweet peach. Heaven!
5 Star Review
“Made these for brunch last Saturday with my boyfriend — we just LOVED this! We will definitely be making again!”— LC —
How to Make Peach Pancakes
For the pancake batter, I took inspiration from my classic Fluffy Pancakes, then added a pinch of cinnamon and ginger to complement the fresh peaches.
If you prefer, you can start this recipe with any classic pancake base.
- These Banana Oatmeal Pancakes are an excellent option if you’d like the pancakes gluten free.
- For vegan peach pancakes, use my Vegan Pancakes batter and add cinnamon and ginger.
- In a pinch you can try peach pancakes with Bisquick or similar pancake mix. That said, I’d argue that homemade pancake batter is so fast, easy, and superior, the extra 5 minutes you’ll spend mixing and measuring are well worth it!
- Peaches. The star of the show! Be sure to slice them thinly to make sure they cook through and caramelized when the pancakes are ready to flip.
- Whole Wheat Flour + All-Purpose Flour. Making these pancakes with 50% whole wheat flour ups their nutritional value (whole grains are higher in protein, fiber, and nutrients than refined grains) without compromising their texture.
- Ginger + Cinnamon. Two spices that pair beautifully with fresh peaches. I love the ginger in these especially.
- Milk. I use 1% as this is what we have around most often these days, but you can swap any milk you like.
- Maple Syrup + Vanilla. Just a touch gives the batter the right amount of warmth and sweetness.
- Stir together the dry ingredients.
- In a separate bowl, mix the wet ingredients, then pour it into the dry ingredients. Whisk together gently, just until the flour disappears. Let the batter rest.
- Scoop the batter onto the pan or griddle. Place peach slices on top. Cook for about 3 minutes then flip for about 3 more minutes, until golden brown. Add toppings and ENJOY!
For the fluffiest, most tender pancakes:
- DO NOT OVERMIX your batter. It’s going to look lumpy and that’s OK.
- Let the batter rest for 10 minutes prior to cooking the pancakes. This gives the gluten a little time to relax and the wet and dry ingredients can better absorb, without the need to mix further.
Peach Pancake Toppings
Part of the fun of pancakes is topping them off! Here are some yummy ways to serve peach pancakes.
- Peaches and Cream Pancakes. Add a dollop of whipped cream or vanilla Greek yogurt (or both!).
- Peach Cobbler Pancakes. Add a handful of Healthy Granola for a crisp/cobbler inspired crunch.
- Honey Peach Pancakes. Instead of the classic maple syrup, try these peach pancakes with a light drizzle of honey and dollop of plain or vanilla yogurt.
- Double Peach Pancakes. Caramelized peaches + fresh peaches on top. It’s summer bliss!
- Extra Fruity Pancakes. Add any summer fruit you love. Blueberries, strawberries, or sliced cherries would all be phenomenal.
- Almond Butter. Almonds and peaches are dreamy together. Spread your peach pancakes with almond butter for a boost of healthy fats and protein.
- Maple Syrup + Butter. You can never go wrong with this classic.
- To Store. Refrigerate leftover peach pancakes for up to 2 days.
- To Reheat. To help recaramelize the peaches, I recommend warming these in the oven at 350 degrees F, heating them lightly on the stovetop, or try a toaster oven.
- To Freeze. Once your pancakes have fully cooled, lay them in a single layer on a parchment- or wax paper-lined baking sheet. Freeze the pancakes until solid. Then, transfer the frozen pancakes to an airtight storage container or ziptop bag for up to 2 months. Remove and reheat pancakes directly from frozen (the peaches will become more soft/soggy, but this will work in a pinch!).
Meal Prep Tip
Mix together and refrigerate the batter up to 2 hours in advance. Slice peaches up to 1 day in advance. Wrap in plastic and refrigerate until ready to cook.
Recommended Tools to Make this Recipe
- Zwilling Paring Knife. This has a durable, ergonomic handle and broad front curve to facilitate rocking.
- Silicone Spatula. Strong, yet flexible, and made with safe silicone. Plus so many fun colors!
A super stack of peach pancakes begs to be made (and devoured) in your kitchen before summer ends.
Be a peach and give them a try—missing this recipe would be the pits!
(And please forgive my terrible puns. I was feeling a little fruity. Oops.)
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- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 2/3 cups milk
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 large peach halved, pitted and cut into very thin (about 1/8-inch) slices, no need to peel it
- Butter oil, or nonstick cooking spray, for cooking the pancakes
- Butter maple syrup, whipped cream for serving
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ginger, cinnamon, and salt.
- In a separate bowl, combine the eggs, milk, maple syrup, and vanilla.
- Make a well in the center of the dry ingredients, then carefully pour in the wet ingredients. With a whisk, stir just until the white bits of flour disappear. The batter will look lumpy and somewhat thin but all will be well. Don’t over mix or your pancakes will be tough. Let the batter rest 10 minutes (this will give you fluffier, more tender pancakes).
- If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F. Heat a cast iron skillet, nonstick skillet, or griddle or over medium-low heat. (If your griddle is electric, set it to 350 degrees F).
- Once your pan is hot, add butter or oil (if your pan is cast iron) or lightly coat with nonstick spray (if your pan is nonstick; you can also butter your nonstick skillet if you’d like that flavor). Gently stir the batter once last time.
- Scoop a scant 1/4 cup of batter onto the hot pan (the pancakes will spread quite a bit but will rise as they cook). Arrange 3 to 4 peach slices in a single layer on top. Let cook on the first side until the underside of the pancake is golden, the edges start to look dry, and small bubbles form on top, about 3 minutes.
- Flip the pancakes, then cook 2 to 3 minutes on the other side, until golden brown and the pancake is cooked through. Adjust the heat as needed so that the pancakes cook and turn golden on the outsides without burning (usually the first batch needs more heat than later batches).
- Enjoy immediately, topped with maple syrup, butter, and/or whipped cream as desired, or place on a baking sheet and keep warm while you finish the remaining batches. Enjoy!
- TO STORE. Refrigerate leftover peach pancakes for up to 2 days.
- TO REHEAT. To help recaramelize the peaches, I recommend warming these in the oven at 350 degrees F, heating them lightly on the stovetop, or try a toaster oven.
- TO FREEZE. Once your pancakes have fully cooled, lay them in a single layer on a parchment- or wax paper-lined baking sheet. Freeze the pancakes until solid. Then, transfer the frozen pancakes to an airtight storage container or ziptop bag for up to 2 months. Remove and reheat pancakes directly from frozen (the peaches will become more soft/soggy, but this will work in a pinch!)
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