These Peach Pancakes are soft and fluffy with hidden peach slices in the middle! The peaches caramelize a little and naturally sweeten the pancakes. Serve them for breakfast or brunch with more caramelized peaches on top and drizzled with maple syrup.
Why This Recipe Works
Perfect for the summer - What's a better way to use up all the delicious summer peaches than to make some pancakes? The peaches caramelize slightly on the edges of the pancakes with the butter in the pan and naturally sweeten the pancakes. I couldn't think of a better sweet summer breakfast or brunch!
Easy to make - Even though these aren't your regular pancakes, there aren't that much harder to make. All you have to do is make the batter as usual and slice up some fresh peaches. The recipe is really simple and comes together really easily.
Gluten-free - You can make these with all-purpose flour but if you need them to be gluten-free, I like using Bob's Red Mill 1:1 gluten-free flour mix. Any gluten-free flour blend you like and have should work in these pancakes.
- Peaches - Fresh ripe peaches are ideal here. I don't recommend frozen peaches because they could release too much water which could result in the pancakes falling apart. You can also use nectarines if you prefer!
- Eggs - I recommend using large eggs. They're what holds everything together so I haven't tried any vegan substitutes like flax egg so I can't guarantee it would work.
- Flour - I used a gluten-free flour mix here (Bob's Red Mill 1:1 is my go-to) but any gluten-free flour or all-purpose flour works here.
- Vanilla and cinnamon - I highly recommend adding both for flavor, they go perfectly with the peaches. You can use vanilla extract, vanilla paste, or even the seeds from a vanilla bean for maximum flavor.
- Maple syrup - This is what I drizzle the pancakes with for serving but I also add a little bit to the batter too to sweeten it. If you don't have maple syrup, you can use any other liquid sweetener you like.
- Butter or oil - I like cooking pancakes in butter but a mix of oil and butter works too as well as vegan butter. If I use oil, I prefer using avocado or coconut oil in a spray form.
To make the pancakes, you'll first make the batter, then slice the peaches and lay those out on top of the pancake batter in the pan instead of mixing them into the batter like you would blueberries or chocolate chips.
Make the batter
- Whisk together eggs, maple syrup, milk, oil, vanilla extract, and sea salt in a medium bowl.
- Mix together flour, baking powder, ground cinnamon, and ginger together in a large bowl.
- Add the wet ingredients into the dry and whisk together until just combined. Set aside.
- Halve your peaches and slice them into thin slices. If the pit isn't easy to remove, you can cut around it like you would a mango (see photo below).
Cook the pancakes
- Heat a pan over medium heat and add butter or oil.
- Spoon about 2 tablespoons of the batter on the pan to make pancakes. Make sure to not overcrowd your pan. I usually do 4 pancakes in a large pan.
- Cook the pancakes for a minute to allow them to set slightly (to prevent the peaches from sliding off) and add a couple of peach slices to each one. The amount depends on how large your peaches are. You can also cut the peach slices in half or into strips to fit them better on the pancakes if they're too large.
- Drizzle another tablespoon of the batter on top of the pancakes to cover the peaches. It doesn't have to be perfect. Just so the pancakes don't stick and the peaches stay intact when you flip them.
- Cook for 3-4 minutes, flip, and cook for 2-3 more minutes.
- Repeat with the rest of the batter and peaches and add more butter or oil as needed. You might also have to lower the heat to medium-low as the pan gets hotter the longer you cook.
- Keep your finished pancakes on a baking sheet in a single layer in a preheated oven at 180 degrees Fahrenheit or 80 degrees Celsius. This way they'll stay warm while you finish cooking the rest.
Serving and Storing
You can serve these pancakes with any toppings you like - maple syrup, nut butter, berries, hemp seeds, or anything else! Try them with this Homemade Healthy Nutella!
If you have leftover peaches, you can roast or sautee them. I like adding them to the same pan and cooking them with any leftover butter that's in the pan for a few minutes. They caramelize nicely and pick up a little bit of a brown butter flavor that goes perfectly with the pancakes.
Store any leftovers in an airtight container in the fridge for 2-3 days. You can reheat the pancakes either on the stove or in the oven. I like using the oven because you can just lay them out on a baking sheet and prep other things while they warm up. Just set your oven to around 180F (80C) and allow them to warm up for 10-20 minutes.
More Peach Recipes
Do you have any leftover peaches you need to use up and want to try some other recipes? I've got you covered!
Check out this Strawberry Peach Smoothie, it's such a simple smoothie and a great base if you want to make a lighter breakfast or you could even serve it on the side with these pancakes instead of orange juice!
If you like smoothies with a bit of a kick, definitely give this Peach Ginger Smoothie a try!
This Iced Peach Green Tea Lemonade is also my absolute favorite drink for the summer. It's easy to make and it's a homemade version of the popular Starbucks drink.
Yes! Nectarines would be delicious in these pancakes but you can also add fresh blueberries, thinly sliced strawberries, halved raspberries, or even chocolate chips.
You can try using flax egg instead of the eggs but I haven't tried it so I can't guarantee good results. You can definitely make them dairy-free and gluten-free though by using vegan butter, vegan milk, and gluten-free flour.
They don't do very well in the freezer because the peaches become slightly mushy after defrosting. They're best kept in the fridge and eaten within 2-3 days.
More Pancake Recipes
If you're looking for even more pancake recipes, definitely give these Apple Ring Pancakes a try! They're super similar to these, just with apples. If you like soft and extra light pancakes, these Healthy Greek Yogurt Pancakes are perfect for you. To see all the latest pancake recipes, head over to the Pancakes and Waffles category.
These pancakes are stuffed with thinly sliced peaches in the middle and topped with more sauteed peaches. Drizzle with maple syrup and serve for breakfast or brunch.
- 3 large eggs
- 2 tbsp maple syrup or honey
- 2 tbsp avocado oil or melted butter
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- ½ cup milk (I use cashew or almond milk)
- 1 cup flour (I use Bob’s Redmill gluten-free 1:1 flour mix but all purpose flour works great)
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger (optional)
- 4 peaches plus more for serving
- Butter or cooking oil as needed (I like using avocado oil in a spray)
For serving: maple syrup, nut butter, berries, hemp seeds, or any other toppings you enjoy
- Preheat your oven to 180F (80C) for keeping the finished pancakes warm (optional).
- Into a large mixing bowl add the eggs, maple syrup, avocado oil, vanilla extract, and sea salt.
- Whisk everything together until well combined.
- Add the milk and whisk again.
- Add the flour, baking powder, ground cinnamon, and ground ginger (if using) to the wet mixture. You can also mix the dry ingredients in a separate bowl first to incorporate the baking powder better but it’s not necessary.
- Whisk everything together again until it’s well combined. Don’t overmix the batter, it’s ok if there are a few lumps.
- Let the batter rest for a few minutes and slice your peaches while you wait. You can cut and open your peach as you would an avocado and then thinly slice the peaches. If the peach pit doesn’t want to let go, you can cut it as you would a mango, around the pit and then slice it.
- Preheat a large pan over medium heat. Add 1 tablespoon of butter or oil.
- Add about 1-2 tablespoon of the batter to the pan to make a pancake. Don’t overcrowd your pan, I usually make 3-4 pancakes at a time.
- Add 2-3 peach slices to each pancake (depending on the size of your peaches). And drizzle another tablespoon or so of the batter on top of the peaches to cover them. They don’t have to be covered fully, just drizzled with the batter.
- Cook for 3-4 minutes, flip, and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining of the batter and peach slices.
- To keep the pancakes warm, transfer them to an oven safe plate or baking sheet and keep them in a single layer in the preheated oven while you finish cooking the rest of the batter.
- Serve pancakes drizzled with maple syrup, nut butter, and topped with more peaches, berries, or nuts, and seeds.
If you have any remaining peach slices, you can sear them on the pan you cooked your pancakes in with any remaining butter that’s left in the pan. Just toss in the peaches and let them cook for a minute or two before flipping or tossing them around. They might fall apart a little but will pick up any brown butter flavor that’s left behind and make a great topping for these pancakes.
The recipe makes 14-16 small pancakes.
Store any leftover pancakes in an airtight container in the fridge for 2-3 days. Reheat them in the oven at 180F (80C) laid out on a baking sheet in a single layer for 10-20 minutes. You can also warm them up in the oven with some butter to make sure they don't stick.
Keywords: peach pancakes