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!
for the peach pancakes:
1–1/2 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
1–1/2 tsp pure vanilla extract
2 medium peaches⁴, sliced
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!
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.
Keywords: pancakes, peach pancakes, maple peach syrup, fresh peaches, caramelized peaches, fluffy pancakes, breakfast, easy pancakes