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!

fresh peach pancakes stacked on a plate with butter, peach slices, and syrup

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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.

caramelized peach pancakes with a bite cut out

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.

While it’s easy to fold blueberries into these top-rated Oatmeal Pancakes and grated apples into the Every Day Apple Cinnamon Pancakes from my cookbook, peaches are trickier.

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.

healthy pancakes with caramelized peaches in a stack

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!

Syrup pouring onto a stack of fresh peach pancakes

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!

The Ingredients

  • 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.

Market Swap

For a different summer twist, swap thinly sliced ripe plums. In the fall, pear pancakes would be delicious.

For apple pancakes, check out the easy, scrumptious recipe in my cookbook!

  • 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.

Substitution Tip!

You also can make these healthy peach pancakes with entirely whole wheat flour, but their texture will be more dense and the wheat flavor more pronounced. Since whole wheat flour is drier than all-purpose flour, be sure to add an extra tablespoon or two of liquid to the batter if it seems too thick.

  • 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.

The Directions

  1. Stir together the dry ingredients.
  1. 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.
  1. 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!
a stack of fluffy fresh peach pancakes with syrup


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.
a stack of fluffy peach pancakes with a bite cut on a fork

Storage Tips

  • 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.

Pair this with

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 Versatile Griddle

This 5-in-1 stainless steel Cuisinart griddle is sturdy and has temperature adjustments and easily cleanable non-stick cooking plates. But the best part… it’s also a panini press! So enjoy pancakes for breakfast, then BLTs for lunch.

A stack of peach pancakes with fresh peaches

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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.)

Peach Pancakes Video

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A stack of peach pancakes with fresh peaches

Peach Pancakes

5 from 3 votes
This recipe for fluffy peach pancakes with fresh caramelized peaches and healthy whole wheat flour is perfect for summer breakfast!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 12 5-inch pancakes


  • 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!)


Serving: 15-inch pancakeCalories: 108kcalCarbohydrates: 20gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgPotassium: 204mgFiber: 2gSugar: 4gVitamin A: 146IUVitamin C: 1mgCalcium: 82mgIron: 1mg

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Related Recipes

There’s no better way to start the weekend than pancakes or waffles with family or friends. Here are some of my favorites:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Erin, you’re too funny! I agree that the grocery store probably thinks I’m reselling their fruit based on the quantities I’m buying. But it’s so good right now! I’ve never tried Bob’s pancake mix, but I cannot wait to try it.

  2. The peaches have been so good lately (minus the recall issue…). This looks like the perfect way to use the excess that I seem to find on my counter!

  3. Fruity puns? You crazy, girl!
    Love the recipe! Full of amazing drippy juicy peaches and Greek yogurt. Yay protein!

  4. Ha I can only imagine what the cashier thinks about it when I check out with a gazillion blocks of cream cheese and a billion tons of butter. One week I kept forgetting things and ended up at the store three times – with the same cashier!

    Peaches will soon be in my kitchen, and I now know what’s for breakfast ;)

  5. Hi Erin, never used Bob’s pancake mix before, will have to give it a try, your pancakes look nice and fluffy for all the grain in the mix. Love this combination, screams summer!

  6. Ha, those judgy cashiers :) These pancakes look delicious, I just made pancakes for the first time in years and now I’m wondering why I waited so long. Love the peaches and cream combo.

  7. I just bought 2 kg of peaches and planning to make a streusel cake this weekend…now I have to save a few of them for this delicious pancake recipe.

  8. We’ve been eating tons of peaches lately! I wish I had a stack of these pancakes for breakfast!

  9. Loooove all the puns going on in this post girl :) Until recently I hadn’t been all that obsessed with peaches…now there’s no turning back! I have them in the house and cook with them all the time, definitely going to try these pancakes…because not only do they look delicious, but they involve peaches!!

  10. I agree, peach season is just too short!! I’ll be making all I can think of with peaches over the next few weeks then I hope to can some to enjoy in the winter :)

  11. I love all your puns too, Erin. Too funny. And I must try these pancakes with peaches and cream. Yum!

  12. Ugh, yes. I can’t even tell you how cheated I feel by the brevity of peach season… time to stop typing and head into the kitchen to make your awesome panackes!!!

  13. I gorge myself on fresh peaches while they are in season! I think I went a bit overboard and bought waaaaay to many than we can eat before they turn. I’ll have to make these pancakes as a special treat tomorrow and then freeze the rest ;)

    1. Love that plan Gwen! Also, can you really have too many peaches? Every time I’m at the store I trick myself into thinking that it’s impossible :-)

  14. I can’t get enough of blueberries or peaches lately. Just got some fresh from the orchard.
    I’ve thought about blueberries in pancakes but never peaches. Great looking breakfast for sure!
    Pinned. :)

  15. My wife gets on my back for buying a whole flat of peaches while they are cheap and freezing them. Alas, I am a hoarder when it comes to summer fruit. ^.^

  16. Oh wow, these look absolutely fantastic!! Peaches and cream is such a heavenly flavor combo, and one that I have yet to try in/on pancakes – looking forward to it, though :D

  17. Haha, I go crazy purchasing fruits. Right now, I have so much fruit I’m feeling that I can only eat fruit. Haha
    These pancakes look amazing! I love peaches and cream, so I definitely need to try this recipe :D

    1. SAME Cindy! What’s worse is that Ben doesn’t really eat it unless I bake it into a dessert with a ton of crust, so I’m flying solo over here. Not that I mind too much…

  18. Awhhh… I cant wait for peach season, oh how I adore them. Lovely recipe Erin, I will have to use the tinned variety for a few more months.

    1. I look forward to it every single year Anna! I think it must be why I also hoard summer fruit jam. It’s great to have a taste of it in the winter, kind of like your tinned peaches!

  19. Ugh, that peach compote sounds to die for! I adore peaches, but I’m such a peach-hog I just eat most of them straight before I can get any into a recipe (I grilled some and threw them on a plate a couple weeks ago and called it a “salad” — yeah, that’s how lazy I am). But seriously? This compote might make me a changed woman (especially if it means I can extend peach season just a little by canning them)!

    1. Grilled peaches are TOTALLY salad material Willow! Also, if that’s how you eat, I want to come hang out at your house :-)

  20. I was JUST talking about how I’m craving pancakes! These are making me want them even more, just perfect!

  21. Uhm, this is amazing. LOVE peaches and cream… and hey, love pancakes too. Together = pure bliss

  22. With the short peach season, I’m buying them by the bag load and slicing and freezing them for later. Because I need to make these pancakes ASAP!!

  23. I love the peach compote in this recipe! I fear that I’d make this and forget all about making the pancakes :) I love Bob’s Red Mill products and will need to try the pancake mix!

    1. Thanks so much! I have been so impressed with their mixes, and if you like Bob’s other products, you should definitely keep an eye out for them. Also, let’s put peach compote on everything forever and ever amen :-)

  24. Gorgeous photos! I totally agree, peach season is TOO short. In Texas at least you can get decent peaches for a little longer. Up north they go away waaay too quickly.

  25. Ugh! I could just die. I LOVE peaches n’ cream everything, and love putting yogurt on my pancakes. Also love me some BRM pancake mix. So fluffy, so delicioso! Beautiful stack, my dear!

  26. I look forward to peach season all year. Pancakes sound like a great recipe for them to shine. These look amazing!

  27. You peach topping wonderful and I love the bit of cinammon and ginger in the batter. Please bring this by Foodie Friday today. I know others will enjoy it too.

  28. Yumm!! Made these for breakfast over the weekend and turned out so good! The amount was just right for me and my husband – two large peaches. Think this recipe could be great with other fruits too depending on the season… Apples, plums, figs… Thanks for sharing a great recipe Erin!!5 stars

    1. Ana, I’m so excited to hear that you guys enjoyed this recipe! Can I come over for breakfast? ;-) I think it’s a great idea to switch it up with different fruits, and I’m going to do that too! Thanks so much for taking time to let me know how the recipe turned out. It means a lot!

  29. Made these for brunch last Saturday with my boyfriend — peaches are his favorite and we just LOVED this! We will definitely be making again!5 stars

    1. Hi LC! I’m so SO happy to hear your two loved this recipe Thanks so much for taking time to share your review, and enjoy every peachy bite :)

  30. These look so pretty – my husband is a huge peaches fan so will try these. We love your Oatmeal Pancakes. By the way – had the Enchiladas from Well Plated last night and liked them alot. Everyone needs to get this cookbook!!!Everything I’ve made has been perfect.