These brown sugar peach pancakes are light & 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.
Ps – it’s Fiona stopping in from Just So Tasty!
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.
Brown Sugar Peach Pancakes
The pancakes are fluffy with perfectly golden edges. Then they have a delicious cinnamon flavor and hint of caramel that comes from the brown sugar. Sometimes I find pancakes can taste a little bland – but these are packed with flavor because of the peaches, brown sugar and cinnamon.
How Can You Keep Left-Over Pancakes Fresh?
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 before serving them.
Tips for Making Pancakes
Making pancakes is very straight forward, but there’s a few tips for the fluffiest pancakes around.
- Warm up your eggs & 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.
- I find using buttermilk creates the fluffiest pancakes. If you don’t have any on hand, add 2 teaspoons of vinegar for every 1 cup of milk.
- 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.
How Do You Know When Pancakes are Done?
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.
These pancakes are fluffy, packed with flavor, and something extra special than your plain buttermilk pancakes. We loved the combination of brown sugar, cinnamon and peaches – and if you’re looking for the perfect summer breakfast – then you should definitely try these brown sugar peach pancakes.
Can You Use Cake Flour Instead of All Purpose Flour in Pancakes?
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.
Brown Sugar Peach Pancakes
Serving Size: 1
Amount Per Serving:Calories: 343 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 97mg Sodium: 646mg Carbohydrates: 52g Fiber: 2g Sugar: 17g Protein: 11g
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