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!
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.
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.
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.
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.Print