Peaches and Cream Pancakes
It’s not every fruit that’s used as a term of endearment, favorable adjective, or controls 30% of my counterspace in the summer, but sweet, juicy peaches deserve the honor. You’re a peach, and life’s peachy keen, so let’s eat Peaches and Cream Pancakes in celebration.
I feel wrongfully punished by the brevity of peach season, an injustice I bear by purchasing peaches in irrational quantities every July. When I enter the checkout lane with my exploding bag of fruit, I assume the cashier believes I’m baking pies for a high school cafeteria, instead of feeding a household of two.
The peaches I don’t directly devour in their full-on, chin-dripping, finger-licking juicy glory—an attractive practice I’m sure my coworkers appreciate—find their way into our weekly menu. It’s peach ricotta pizza for dinner, peach shortcake for dessert, and Peaches and Cream Pancakes for breakfast.
The “peach” in Peaches and Cream Pancakes is a honey peach compote that I blame for forcing me to buy yet another bag of peaches, which undoubtedly convinced the grocery cashier that I’m housing a family of fruit bats. I’m addicted. This peach compote is easy to make and tastes as sweet and lovely as a summer sunset. A drizzle of honey and pinch of ginger highlight the peaches’ natural flavor, and the juices concentrate so that the compote bursts with pure peach flavor.
The “cream” is Greek yogurt. Thick and luscious, it gives the pancakes richness, while keeping them healthy and satisfying. I like plain yogurt because it lets the natural sweetness of the peach compote be the center of attention, but if you haven’t boarded the plain yogurt train just yet, vanilla yogurt works nicely too.
And now, the carbs! Bob’s Red Mill 10-Grain Pancakes are the tasty vehicle for our dreamy peaches and cream topping. I grew up on from-scratch pancakes and typically shy away from mixes, but Bob’s Red Mill pancake mixes are different. For one, the pancakes are ultra fluffy and taste amazing. For two, they are good for you. Not only are Bob’s 10-Grain Pancakes 100% whole grain, but also they incorporate a wide variety of flours I don’t normally keep on hand but enjoy, such as barley, rye, and even brown rice. The different grains give the pancakes a lightly nutty, complex flavor and provide extra protein, fiber, calcium, and omega-3s too.
Along with the 10-grain mix, Bob’s cornmeal, high-fiber, and buckwheat pancakes are a few of my favorites, and you can find even more varieties here. I love flipping a big batch of pancakes on Sunday, then reheating the leftovers in the toaster before work. Monday morning? Blah. Monday morning with pancakes? Bring it.
A super stack of Peaches and Cream 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!
Please forgive my terrible puns. I was feeling a little fruity. Oops.
Peaches and Cream Pancakes
Fluffy pancakes topped with a heavenly honey peach compote and creamy Greek yogurt. A must make for summer breakfast!
Yield: Serves 3-4
Total Time: 30 minutes
- 3/4 pound peaches
- 2 tablespoons water
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon kosher salt
- 2 tablespoons unsalted butter, for grilling pancakes
- Bob’s Red Mill 10-Grain Pancake Mix
- Non-fat plain or vanilla Greek yogurt, for serving
- Peel peaches: Bring a large pot of water to a boil. Gently drop in peaches and let boil 30 seconds. Remove carefully with a slotted spoon and submerge immediately in a bowl of ice water. Peel the peaches with your fingers (the skins will slip off easily), then slice them into thick wedges.
- Combine the sliced peaches, water, honey, vanilla, cinnamon, ginger, and salt in a small saucepan. Bring to a boil over medium high heat, then simmer, stirring often, until the peaches are tender and the compote is thick, about 12 minutes. Remove from heat.
- Preheat oven to 200 degrees F. Heat butter in a large skillet or griddle over medium heat. Prepare the pancakes according to package directions, keeping prepared batches warm in the oven until you are ready to serve.
- To serve: Top pancakes with yogurt, then the peach compote. Enjoy immediately
Leftover pancakes can be wrapped in foil and refrigerated for up to three days. Reheat in the toaster.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
I am an ambassador for Bob’s Red Mill and received compensation to create this recipe and post. As always, all opinions are my own. Thanks for supporting the brands who support The Law Student’s Wife!