Believe it or not, peaches and cinnamon are the combo your pancakes have been missing!
When we think of combining fruit and pancakes, peaches probably aren’t the first fruit that comes to mind. It doesn’t necessarily seem like a natural fit. But don’t knock it until you try it! And I definitely think you should try it. This is a great way to mix things up a little if you make a habit of making pancakes on the regular. These peach pancakes are particularly great during the summertime, especially if you have access to fresh peaches and want to do something special with them.
Besides a peach pie or peach cobbler, you may not have cooked with peaches before. Chopping up peaches and putting them in pancake batter is the perfect way to caramelize them in the skillet, bringing out the natural sweetness of the peach that lightens up the sometimes heavy, one-note flavor of pancake batter. Plus, with some cinnamon and coconut sugar added to the mix, you’ll get pancakes that are desserty but not too sweet. It’ll almost be like eating peach cobbler for breakfast. And who wouldn’t love that?
Are These Peach Pancakes Healthy?
This recipe is a healthier take on most classic pancake batters, and it makes an effort to use only wholesome, natural ingredients. Whole-wheat flour is rich in fiber and contains other essential nutrients like iron, magnesium, and vitamin B6. Almond milk is a source of vitamin E and is also often enriched with calcium and vitamin D, while peaches are full of vitamin C, vitamin A, and potassium. The sweetness comes in the form of coconut sugar, which has a lower glycemic index than refined white sugar.
As written, this recipe is not gluten-free or vegan, though you could make some adjustments to make it so. If you want to make these pancakes gluten-free, you can sub in a GF all-purpose flour of your choice. For vegans, you can try swapping out the butter and eggs for a plant-based alternative. To replace the eggs, you could even use an equal amount of peach purée.
Peeling Peaches
Needless to say, the peaches themselves are the key to tasty peach pancakes. If you’re using fresh, it should also go without saying that the peaches need to be peeled before being added to the pancake batter. This is why it’s best to use peaches that are fully ripe. A perfectly ripe peach has some slight give to it when squeezed and has a sweet smell. For these peaches, simply cut an X at the bottom with a sharp knife to help you peel the skin off—no extra steps required.
If the peaches aren’t as ripe as you would like, try blanching them in boiling water for up to 60 seconds. This will help to soften them up. After their bath, you should be able to cut an X at the bottom and peel them without too much trouble.
How To Make Ahead And Store
If you have leftover pancakes, they can be stored in an airtight container in the fridge for 3-5 days. You can also freeze them in a single layer on a parchment-lined baking sheet, then transfer the frozen pancakes to a freezer-safe bag. They’ll keep in the freezer for up to 2 months.
Serving Suggestions
There are so many great ways to complement a plate of peach pancakes. If you’re craving meat, some Air-Fryer Breakfast Sausage and Microwave Bacon are both great ways to add a hearty meat side dish. You may also want to whip up some Scrambled Eggs or go the extra mile with Spinach Scrambled Eggs. Also, there’s nothing wrong with having a smoothie with your pancakes, including a Green Smoothie or a Coffee Smoothie.
Ingredients
- 1 3/4 cups whole-wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar or organic brown sugar
- 2 large organic eggs
- 3 tablespoons unsalted butter melted
- 2 teaspoons pure vanilla extract
- 1 3/4 cups almond milk
- 1 cup diced fresh peaches or unsweetened canned peaches drained
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, baking soda, sea salt, cinnamon, and coconut sugar until well combined.
- In a separate bowl, beat the eggs lightly. Then, whisk in the melted butter and vanilla extract. Gradually add the almond milk, stirring until the mixture is smooth.
- Gently fold the wet ingredients into the dry ingredients using a wooden spoon or rubber spatula, just until combined. Be careful not to overmix.
- Delicately fold in the diced peaches, distributing them evenly.
- Preheat a large non-stick griddle or skillet over medium heat. Grease lightly (I usually use a touch of oil or a non-stick cooking spray).
- Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with a drizzle of pure maple syrup. For protein, you can add some Greek yogurt.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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