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Cinnamon Peach Pancakes

Fluffy Cinnamon Peach Pancakes for a Blissful Summer Morning

Indulge in these fluffy cinnamon peach pancakes, perfect for a blissful summer morning breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour Provides structure and fluffiness.
  • 2 tablespoons granulated sugar Adds sweetness.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 teaspoon baking soda Helps pancakes rise.
  • 1 teaspoon ground cinnamon Infuses warm spice.
  • 1 teaspoon baking powder Keeps pancakes light and airy.
  • 2 large eggs Binds and adds moisture.
  • 1 cup buttermilk Contributes tender texture.
  • 2 tablespoons melted butter Adds richness.
  • 1 teaspoon vanilla extract Imparts aroma and flavor.
  • 1 cup fresh peaches Provides juicy sweetness.
For Garnishing
  • fresh peach slices Optional but enhances flavor.

Equipment

  • Medium bowl
  • large bowl
  • Non-stick skillet or griddle

Method
 

Step‑by‑Step Instructions for Cinnamon Peach Pancakes
  1. In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder. Set aside while you chop peaches.
  2. Toss diced fresh peaches in the prepared flour mixture to prevent them from sinking.
  3. In a large bowl, whisk together eggs, buttermilk, melted butter, and vanilla until smooth.
  4. Gently pour dry mixture into wet mixture and stir just until combined, leaving some lumps.
  5. Preheat skillet or griddle over medium heat and grease lightly.
  6. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 3-5 minutes until bubbles form.
  7. Flip and cook for another 3-5 minutes until golden brown.
  8. Serve warm, topped with fresh peach slices and maple syrup.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store leftover pancakes in an airtight container for up to 3 days or freeze individually for up to 2 months.

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