These brown sugar peach pancakes are light and fluffy with golden edges and a delicious hint of brown sugar & cinnamon. Make them with fresh or canned peaches for the perfect breakfast pancakes.
I absolutely love when fresh peaches come into season. Warm summer days and fresh, juicy peaches? It’s the perfect combination.
So today, in honor of hot summer weather, I’m sharing these brown sugar peach pancakes. They’re fluffy buttermilk pancakes filled with cinnamon, juicy peaches, and a hint of brown sugar. I love them drizzled with maple syrup, but they have so much flavor that they’re delicious without it too.
Now, I’ve never been to Georgia or spent much time in the South. But if I ever go, I think the peaches might be my favorite part. Peach cobbler, peach pie, peach pancakes? It would be a delicious holiday. But until then, these peach pancakes might be the next best thing.
The peach and brown sugar pancakes are fluffy with perfectly golden edges. Then they have a delicious cinnamon flavor and a hint of caramel that comes from the brown sugar. Sometimes I find pancakes can taste a little bland, but these summer pancakes are packed with flavor because of the peaches, brown sugar, and cinnamon.
PS. It’s Fiona stopping in from Just So Tasty!
What’s in Peach Pancakes?
Craving peaches for breakfast? Lucky for you, these peach and brown sugar cinnamon pancakes don’t require any special ingredients! All you’ll need is all-purpose flour, baking powder and baking soda, salt, cinnamon, brown sugar, eggs, butter, vanilla, buttermilk, and fresh peaches.
If you don’t have buttermilk, you can use a buttermilk substitute instead. To make homemade buttermilk, add 2 teaspoons of vinegar for every 1 cup of milk. If possible, use whole or 2% milk for these peach pancakes. The extra bit of fat in the milk adds moisture and flavor.
Can You Use Cake Flour Instead of All Purpose Flour?
Yes you can! To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.
Can I Make These as Classic Buttermilk Pancakes?
If you don’t have fresh peaches on hand or it’s not peach season, I see no reason not to make classic buttermilk pancakes instead! We actually have a recipe for perfectly fluffy Homemade Buttermilk Pancakes that may just be my favorite pancake recipe EVER (not that I’m biased or anything). If you make either of these pancake recipes, please leave us a comment letting us know how you liked them!
How to Make Peach Pancakes
To make these pancakes with peaches, you’ll need to:
- Whisk together the dry ingredients in one bowl and the wet in another.
- Stir the wet ingredients into the dry, then fold in the chopped peaches.
- Pour pancake batter onto greased preheated skillet. Once air bubbles form, flip the peach pancakes and continue cooking until golden.
If desired, you can chop up more fruit and use it as a peach topping for the pancakes. We kept things simple with butter, maple syrup, and chopped fresh peaches, but these homemade pancakes would also taste divine topped with Buttermilk Maple Syrup.
How Do You Know When Pancakes are Ready to Flip?
Let the pancakes cook until you see all little bubbles on the surface of the pancake. Using a spatula take a peek on the underside to see if they are ready to flip. They should be beautifully browned. Now cook the flip side until it is nice and brown.
How to Store Pancakes
Whether you have a few pancakes left over after a big breakfast or you want to make a special meal in advance, keeping pancakes fresh is relatively simple. All you need to do is package the pancakes correctly and refrigerate or freeze them. Allow a little time to thaw and heat your pancakes in a warm oven or a toaster before serving them.
Tips for Making Peach Pancakes
Making pancakes is very straightforward, but there are a few tips for the fluffiest pancakes around.
- Warm up your eggs and milk to room temperature before getting started — this helps everything mix together.
- Adding a little melted butter to your pancake batter gives more flavor.
- Then adding sugar gives you perfectly golden edges.
- For this recipe, if you want extra thick pancakes use 1 3/4 cup flour instead of 2 cups.
- Having a few lumps in your pancake batter is totally ok.
More Summer Pancake Ideas:
- The BEST Pancake Recipe (using Buttermilk!)
- Meyer Lemon Pancakes
- White Chocolate Blueberry Pancakes
- The BEST Chocolate Chip Pancakes
- Healthy Wild Blueberry Cottage Cheese Pancakes
- Skinny Strawberry Shortcake Gluten Free Pancakes
- Melt in Your Mouth Sour Cream Pancakes
- Blueberry Pecan Pancakes
- All our SWEET BREAKFAST RECIPES here!
More Easy Pancake Recipes:
- Whole Wheat Buttermilk Pancakes
- Glazed Donuts Pancakes
- Maple Bar Pancakes
- Melt in Your Mouth Whole Wheat Pumpkin Pie Pancakes
- Cinnamon Burst Pancakes
- Carrot Cake Pancakes
Brown Sugar Peach Pancakes
- 2 cups all-purpose flour, use 1 3/4 cup for extra thick pancakes
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2 teaspoons cinnamon, to taste
- 1/4 cup brown sugar
- 2 large eggs
- 3 tablespoons unsalted butter, melted & cooled
- 2 teaspoons vanilla extract
- 2 cups buttermilk*
- 1 cup chopped peaches
- In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and brown sugar.
- Then in a separate large bowl whisk the eggs.
- Then whisk in the butter, vanilla and buttermilk.
- Fold the wet ingredients into the flour mixture using a wooden spoon or rubber spatula, then fold in the chopped peaches.
- Heat a large griddle to 350F degrees, or a frying pan to medium heat.
- Grease with a little oil or nonstick cooking spray.
- Using a 1/4 cup measuring cup, pour the batter onto the griddle to form each pancake.
- Allow to cook until you see small air bubbles forming on the uncooked side (about 2-4 minutes), then flip each pancake over and fry on the second side until both sides are golden brown.
- Repeat with the rest of the batter.
For more recipes, visit my blog or connect with me on social media!
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