Homemade Peach Pancakes
Savor the sweetness of summer with a stack of fluffy peach pancakes, ideal for a refined weekend brunch.
Recipe source: Titan Farms
Recipe source: Titan Farms
Recipe - MAPLE GROVE (+Wines & Spirits)
Homemade Peach Pancakes
Prep Time20 Minutes
Servings11
Cook Time15 Minutes
Ingredients
1 large egg
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 cup all-purpose flour
2 tablespoons neutral-flavored cooking oil
1 cup peaches, chopped
Strawberries, cored and sliced (optional)
Blueberries (optional)
Powdered sugar (optional)
Whipped cream (optional)
Directions
- Heat oven to 180 F.
- In a medium bowl, add the egg and whisk until yellow in color. Add buttermilk and stir to combine. Add baking powder, baking soda and sugar. Stir to combine. Mixture will get foamy. Add flour and oil. Stir to combine; the batter will be slightly lumpy. Fold fresh peaches into the batter.
- In a large skillet, use a paper towel dipped in oil to grease the cooking surface. Heat the skillet for 1-2 minutes on medium-high heat.
- Pour batter from the tip of a large spoon in separated pools (a large skillet will hold about three pancakes). Turn the pancakes as soon as they are puffed and full of bubbles; about 1 1/2 minutes. Cook for another 30 seconds and remove. Both sides should be a lovely light brown color. Place on a plate or baking sheet in the warm oven. Cook the remaining pancakes.
- Serve with berries, powdered sugar and whipped cream.
TIP: To test if the skillet is the perfect temperature for pancake batter, sprinkle a few drops of water into the heated pan. If the water sizzles and dances, the pan is ready.
20 minutes
Prep Time
15 minutes
Cook Time
11
Servings
Directions
- Heat oven to 180 F.
- In a medium bowl, add the egg and whisk until yellow in color. Add buttermilk and stir to combine. Add baking powder, baking soda and sugar. Stir to combine. Mixture will get foamy. Add flour and oil. Stir to combine; the batter will be slightly lumpy. Fold fresh peaches into the batter.
- In a large skillet, use a paper towel dipped in oil to grease the cooking surface. Heat the skillet for 1-2 minutes on medium-high heat.
- Pour batter from the tip of a large spoon in separated pools (a large skillet will hold about three pancakes). Turn the pancakes as soon as they are puffed and full of bubbles; about 1 1/2 minutes. Cook for another 30 seconds and remove. Both sides should be a lovely light brown color. Place on a plate or baking sheet in the warm oven. Cook the remaining pancakes.
- Serve with berries, powdered sugar and whipped cream.
TIP: To test if the skillet is the perfect temperature for pancake batter, sprinkle a few drops of water into the heated pan. If the water sizzles and dances, the pan is ready.