Brown Sugar Peach Pancakes
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.
Servings: 5 -6 people
Ingredients
- 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
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and brown sugar.2 Cups All-Purpose Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt, 1-2 teaspoons Cinnamon, 1/4 Cup Brown Sugar
- Then in a separate large bowl whisk the eggs.2 Large Eggs
- Then whisk in the butter, vanilla and buttermilk.3 Tablespoons Unsalted Butter, 2 teaspoons Vanilla Extract, 2 Cups Buttermilk*
- Fold the wet ingredients into the flour mixture using a wooden spoon or rubber spatula, then fold in the chopped peaches.1 Cup 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.
Notes
Pancakes will keep for -3 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 52g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 97mg | Sodium: 646mg | Fiber: 2g | Sugar: 17g