Fluffy Peach Pancakes
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
Pancakes
- 1 1⁄2 cups all-purpose flour
- 2 1⁄2 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1⁄2 vanilla bean, scraped
- more butter, for cooking pancakes
- pure maple syrup, for serving
Peaches
- 2 tablespoons unsalted butter
- 2 ripe peaches, peeled, halved, cored and thinly sliced
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon cinnamon
Directions
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
- In a separate medium bowl, whisk together buttermilk, butter, eggs and vanilla.
- Slowly add wet mixture to dry mixture, whisking just until combined. Cover and let rest 1 hour.
- To make pancakes, preheat oven to 200F (100C).
- Melt some butter in a large nonstick skillet over medium heat. Add 1/3 cup (75 mL) batter and reduce heat to medium-low. Cook pancake 2 to 3 minutes or until top bubbles, then flip. Continue cooling 2 to 3 minutes longer or until cooked through. Transfer pancake to heatproof platter and keep warm in preheated oven. Repeat with remaining batter, adding fresh butter to the skilled each time.
- To make peaches, wipe skillet clean and melt butter on medium-low heat. Add peaches and sauté, turning once, 2 to 3 minutes or until beginning to soften. Add sugar, lemon juice and cinnamon and cook for 1 minute longer.
- Serve pancakes with peaches and maple syrup.
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