Cinnamon Peach Pancakes
people
Cinnamon Peach Pancakes are fluffy buttermilk pancakes spiced with cinnamon and flavored with fresh peaches. They make a great summer breakfast.
Equipment
- Medium and Large Mixing Bowls
- Large Skillet or Griddle
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- 2 eggs
- 2 cups buttermilk
- 1 tablespoon melted butter plus additional butter for the grill or skillet
- 1 teaspoon pure vanilla extract
- 1 cup diced fresh peaches about 2 peaches
- fresh peach slices for garnish if desired
Instructions
- In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder.
- Add diced peaches and toss gently to coat.
- In a large bowl, beat eggs. Add buttermilk, melted butter, and vanilla. Mix to combine.
- Add dry ingredients all all once to wet mixture.
- Mix until just combined.
- Preheat griddle to medium. You can also use a skillet over medium heat. Place just enough butter on the surface of the griddle to coat it throughout.
- Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
- Cook until bubbles appear on the tops of the pancakes and then pop, about 5 minutes. The edges should also be somewhat dry/cooked.
- With a metal spatula, carefully flip the pancake over to cook for and additional 3-5 minutes.
- Place onto a serving plate, and top with fresh peach slices, if desired. Serve with maple syrup.
Notes
This recipe makes about 16 pancakes using ¼ cup measuring cup.
Nutrition
Serving: 1person | Calories: 391kcal | Carbohydrates: 61g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1042mg | Potassium: 387mg | Fiber: 3g | Sugar: 12g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 4mg