Ingredients
1 ½ cups all-purpose flour
3 ½ tsp baking powder
½ tsp salt
1 tbsp brown sugar
1 tsp ground cinnamon
¼ tsp nutmeg
1 ¼ cups milk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
2–3 ripe peaches, peeled and diced
2 tbsp butter (for sautéing peaches)
2 tbsp brown sugar (for sautéing peaches)
Maple syrup, for serving
Instructions
Prepare Peaches: In a small pan, melt 2 tbsp butter over medium heat. Add diced peaches and 2 tbsp brown sugar, sauté until soft and slightly caramelized. Set aside.
Make Batter: In a large bowl, mix flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry ingredients, folding gently. Batter should be slightly lumpy.
Cook Pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease. Pour batter into desired pancake size, spoon some sautéed peaches onto each pancake, and cook until bubbles form and edges are set. Flip and cook until golden.
Serve: Stack pancakes on a plate, top with remaining caramelized peaches and drizzle with maple syrup. Enjoy warm.
Notes
For extra fluffy pancakes, don’t overmix the batter.
Peaches can be substituted with nectarines or even mixed berries.
Add a sprinkle of cinnamon sugar on top for more dessert-like flavor.
Can be made ahead: keep pancakes warm in a 200°F oven for up to 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American / Southern-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stack (approx. 2 pancakes with peaches)
- Calories: 320 kcal
- Sugar: 14g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg