Maple Peach Pancakes

Fluffy, homemade maple peach pancakes, with caramelized peach slices inside, and an easy maple peach syrup drizzled on top. A wonderfully decadent way to take advantage of summer peach season!

Fluffy Homemade Maple Peach Pancakes via forkknifeswoon.com
photo credit: Jenn Davis

Breakfast during the week around here is usually simple. Oatmeal. Yogurt with berries. Smoothies. More complicated recipes are reserved for the weekend or special occasions; scrambled eggs with chicken sausages, or teetering stacks of pancakes with syrup and fresh fruit (or puffy Danish aebleskivers if the hubby is really lucky), are best enjoyed on slow, lazy days.

This morning we woke up to rain. Cloudy, misting skies reminding me of home, and begging for a day cuddled up inside with a steamy chai latte. A nice break from the regular, stifling heat of this Georgia summer.

So, week day be damned, these fluffy maple peach pancakes seemed fitting, especially slathered in butter and adorned with big scoops of warm peach slices soaked in maple syrup and vanilla.

Peaches on trees via forkknifeswoon.com

Syrupy peaches in bowl for Fluffy Homemade Maple Peach Pancakes via forkknifeswoon.com
photo credit: Jenn Davis

The base of these peach pancakes is super simple. They’re fluffy, and flavorful, and nearly foolproof.

But what makes these pancakes special, and decadent, and let’s be honest, worthy of spending an hour preparing first thing in the morning, is the peaches – a double dose of sweet, seasonal, fresh peaches, nestled into the middle of each pancake, and drizzled over top in a homemade peach syrup.

Fluffy Homemade Maple Peach Pancakes via forkknifeswoon.com
photo credit: Jenn Davis

While it’s easier to fold chopped peaches into the pancake batter, and there’s absolutely nothing wrong with going that route, the more complicated version places a few slices right on the griddle, the pancake batter enveloping the peaches as they cook, and caramelize, and impart a whole lot more flavor into the finished dish.

Either way you choose, when the whole stack of light and fluffy pancakes is layered with plump, syrupy slices of maple soaked peaches (and a dusting of confectioners sugar or a spoonful of whipped cream), no one will be complaining.

Fluffy Homemade Maple Peach Pancakes via forkknifeswoon.com

Originally published on August 20, 2012. Recipe instructions updated and additional photos by Jenn Davis, of the lovely baking blog Two Cups Flour added on August 5, 2018.

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Fluffy Homemade Maple Peach Pancakes via forkknifeswoon.com

Maple Peach Pancakes


Description

Fluffy, homemade maple peach pancakes, with caramelized peach slices inside, and an easy maple peach syrup drizzled on top. A wonderfully decadent way to take advantage of summer peach season!


Ingredients

Scale

Ingredients:
for the maple peaches:
11/2 cups pure maple syrup
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
pinch kosher salt
3 medium peaches, sliced

for the peach pancakes:
11/2 cups all-purpose flour¹
1 Tbsp organic cane sugar
1 Tbsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/2 tsp kosher salt
1 cup whole milk², lukewarm
4 Tbsp unsalted butter,³ melted, plus more for cooking
1 large egg, at room-temperature
11/2 tsp pure vanilla extract
2 medium peaches⁴, sliced


Instructions

for the maple peaches:
Heat the maple syrup in a medium saucepan over low heat until simmering. Stir in the vanilla, cinnamon, and salt. Add the sliced peaches, and let cook for 2 minutes, stirring occasionally.

Remove from the heat and set aside to cool for up to 30 minutes.

for the peach pancakes:
Preheat the oven to 300℉. Heat a large skillet or griddle over medium heat, about 10 minutes.

Whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt in a large mixing bowl. Set aside.

In a medium bowl, whisk together the warm milk, melted butter, egg, and vanilla until combined.

Pour the wet ingredients over the flour mixture and whisk until just combined and only small lumps remain. For the fluffiest pancakes, be sure not to overmix.

Lightly brush the pan with melted butter. Working in batches, arrange 2-3 peach slices on the griddle for each pancake, then working from the outside, in, carefully pour or spoon the batter, about 1/4 cup at a time, on top of the peaches to form a circle.

Cook until the pancake edges look cooked and the tops begin to bubble, about 2-3 minutes. Flip, and continue cooking until the bottoms are lightly browned.

Transfer the pancakes to a large baking sheet to stay warm in the oven. Repeat with the rest of the batter, adding more butter to the pan as needed.

Best served immediately with the maple soaked peaches, butter, and a dusting of powdered sugar, whipped cream, etc. Enjoy!

Notes

¹ Up to half of the flour may be substituted with white whole wheat flour or spelt flour. Add up to 1/4 cup milk as needed.
² Go dairy free: use unsweetened almond or coconut milk. It should be lukewarm, but not hot, to make it easier to combine the milk and butter.
³ Melted coconut oil can be used in place of the butter.
⁴ Instead of slices, sub diced peaches, and fold into the batter before cooking.

  • Category: Breakfast
  • Method: Saute
  • Cuisine: American

Keywords: pancakes, peach pancakes, maple peach syrup, fresh peaches, caramelized peaches, fluffy pancakes, breakfast, easy pancakes

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4 Comments

  1. 8.21.18

    These are absolutely delicious!!

    • 9.10.18
      Laura said:

      Thank you, Jenn!! 😉

    • 1.11.21
      Andrew said:

      I can’t stop making them my husband won’t stop asking how I make them

      Thank youuu!!!!!!

      • 1.11.21
        Laura said:

        Thanks so much, Andrew!! 🙂

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.