Breakfast with Peaches – Buttermilk Pancakes with Peaches

Buttermilk Pancakes with Maple Peaches & Cream 

When “peach season” hits we are often asked what is the best breakfast to make using peaches? In our opinion it’s fresh warm buttermilk pancakes with peaches! Adding some real maple syrup to the peaches really adds to the flavor so don’t be tempted to skip this part.

What you Need to Make Delicious Buttermilk Peachy Pancakes:

• Cream Cheese
• Greek yogurt
• Fresh Peaches
• Buttermilk
• Butter
• Eggs
• All-Purpose Flour
• Vanilla extract 
• Maple syrup 
• Sugar
• Baking powder
• Baking soda
• Salt
• Vegetable oil

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Buttermilk Pancakes with Peaches & Cream 

Prep Time

20 mins

Cook Time

20 mins

 

Delicious way to serve fresh peaches for breakfast - Pancakes!

Course: Breakfast

Cuisine: American

About: pancakes with peaches

Servings: 14 pancakes

Calories: 173 kcal

Author: DinnerPlanner

Ingredients

• 2 oz. cream cheese room temperature
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1/4 cup real maple syrup divided
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs whisked
• 2 cups buttermilk
• 3 tablespoon unsalted butter divided***
• 1 tablespoon vegetable oil
• 2 large peaches pitted and sliced
• ***Melt two tablespoons butter before combining the wet ingredients.

Instructions

1. Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.
4. Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.
5. Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
6. Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with remaining batter.  Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through.
7. Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.

Recipe Notes

To serve: 
Additional maple syrup and chopped pecans 

Nutrition Facts

Buttermilk Pancakes with Peaches & Cream 

Amount Per Serving

Calories 173 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 41mg14%

Sodium 143mg6%

Potassium 205mg6%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 8g9%

Protein 5g10%

Vitamin A 306IU6%

Vitamin C 2mg2%

Calcium 87mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

YUM – Fresh Peaches for a Healthy Breakfast and Start to your Day!

Buttermilk Pancake Recipe Tips:

• Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.
• Note: Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter. 

How Many Pancakes?  Yields: approximately 15-16 pancakes** 

*Cook time based on preparing 3 pancakes at a time. 
**Using scant one-quarter cup batter per pancake 

How to Serve Buttermilk Pancakes with Peaches

To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy! 

What to Serve with Buttermilk Pancakes with Fresh Peaches

Maple Brown Sugar Bacon

LOVE FRESH PEACHES?  An easy and healthy mid-day snack of Cottage Cheese and Peaches