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Brown Sugar Peach Pancakes

Deliciously fluffy pancakes loaded with caramelized brown sugar and fresh juicy peaches, perfect for a delightful breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup brown sugar, packed
Wet Ingredients
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk, room temperature
Fruits
  • 1 1/2 cups fresh peaches, peeled and chopped Use very ripe peaches for the best flavor.

Method
 

Preparation
  1. Whisk the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon, and brown sugar until fully combined.
  2. In a separate bowl, whisk the eggs until light and frothy. Then add melted butter, vanilla extract, and buttermilk, mixing until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few lumps are fine; do not overmix.
  4. Fold in the chopped peaches carefully.
Cooking
  1. Preheat the griddle to around 350°F or heat a nonstick pan over medium heat. Lightly grease with butter or cooking spray.
  2. Scoop about 1/4 cup of batter onto the griddle for each pancake, spacing them out.
  3. Cook until small bubbles form on the surface, about 2-4 minutes. Flip and cook for an additional 2 minutes until golden brown.
  4. Keep finished pancakes warm in a low oven (around 200°F) while you finish cooking the rest.

Notes

Let the buttermilk sit out for 20 minutes to achieve fluffy pancakes. Overmixing can lead to tough pancakes; a slightly lumpy batter is acceptable.