Peaches and Cream Pancakes combine peach flavored pancakes with fresh peaches, whipped cream and a homemade peach pancake syrup.
Peaches and Cream Pancakes
By Sue Lau | Palatable Pastime
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Peaches and Cream Pancakes is my recipe of the day for the blogging event Brunch Week. Your favorite bloggers have been posting together each year the best in foodtastic breakfast recipes. We’ll be posting all week long, so stay tuned.
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Today’s recipe reflects my love of summer peaches. I know I could have put chunks in the pancakes. But instead I made the batter with juice for flavoring to keep the peaches on top.
It’s far easier for me to keep batter in the fridge with a small family without worrying about the fruit oxidizing this way.
Of course, if you know me, I had to concoct my own syrup. And it is delish. Since I used a whole can of nectar in it the yield is a bit more than you need. Normally I like keeping things on point, but there is extra here.
Once you taste it you won’t mind having more. It will keep in the fridge a good long while. And you can also consider using it on ice cream or stirred into club soda or lemonade. I imagine a bit whizzed with ice cream in a blender will make a pronto peach shake. And the syrup is super easy to make.
Brunch Week
Wednesday Recipes:
Beverages
- Pink Pineapple Vodka Cocktail from Hezzi-D’s Books and Cooks
- Tipsy Iced Coffee from Jolene’s Recipe Journal
Appetizers and Salads
- Labneh Launji Crostini from Magical Ingredients
- Roasted Tomato Caprese from A Day in the Life on the Farm
- Spicy Melon Pineapple Fruit Salad from That Recipe
Breads, Grains, and Cereals
- Aebleskivers: Danish Pancake Balls from Art of Natural Living
- Apple Pie Spiced Pancakes from Love & Confections
- GF Banana Bread from Frugal & Fit
- Peaches and Cream Pancakes from Palatable Pastime
- Pecan Baked Oatmeal from A Little Fish in the Kitchen
- Tart Cherry Crumb Muffins from Cheese Curd In Paradise
Egg Dishes
- Campfire Omelet in a Bag from For the Love of Food
- Eggs Benedict Waffle Fries from Cindy’s Recipes and Writings
- Hearty Brunch Bagel Sandwich from Jen Around the World
- Individual Breakfast Pizza from A Kitchen Hoor’s Adventures
- Sausage Hashbrown Breakfast Casserole from Kathryn’s Kitchen Blog
Peaches and Cream Pancakes
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Peaches and Cream Pancakes
Peaches and Cream Pancakes
Ingredients
Peach Pancake Syrup (yield 3-1/4 cups or 28 fluid ounces):
- 11.3 ounces peach nectar (1 can Jumex brand)
- 3 tablespoons fresh lemon juice
- 3 cups granulated sugar
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
Peach Pancakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 cup half and half or light cream
- 1/2 cup peach nectar
- 2 large eggs at room temperature
- 3 tablespoons cooled melted butter
- 1 teaspoon vanilla
Other Toppings:
- 4 medium ripe peaches preferably cling-free
- 2 cups prepared whipped cream
- 1/2 teaspoon cinnamon for sprinkle
Instructions
Make the syrup:
- Stir together the peach nectar, lemon juice, sugar, butter and cinnamon in a saucepan, whisking to dissolve the sugar.
- Bring mixture to a boil (the butter helps minimize foaming and adds to the flavor as well).
- Remove from heat and stir in vanilla. Mixture should thicken enough to coat a spoon when it is cool.
Make the pancakes:
- To make the pancakes, stir together the dry ingredients in a mixing bowl.
- In another small bow, whisk together the wet ingredients.
- Combine the wet and dry mixes, stirring just to combine. If you like thinner pancakes, add a little milk to thin the batter appropriately. The ones in the photos are not thinned.
- Pour batter by 1/4 cup amounts onto a lightly greased skillet or griddle on med-low heat and cook until underside is golden. Flip with a spatula and finish cooking the other side (which will take less time).
- Continue until all batter is cooked off.
To serve:
- Serve pancakes with syrup, whipped cream, a light sprinkle of cinnamon and fresh peaches.
- The peaches do not need to be blanched and skinned since they are not cooked.
- When ripe and very fragrant (store at room temp in a brown paper bag until they are, without refrigerating) you can cut them.
- Insert a paring knife in two places to create a wedge, then turn the knife sideways slightly, to dislodge the wedge. It should be easy enough to pop out. (I do the same thing wedging apples as well).
Notes
Since there is extra syrup, store it in a jar and refrigerate and it will keep a long time. You can also use syrup on things like ice cream or stirred into club soda or lemonade as a drink.
Nutrition
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You had me at peaches. One of my fave fruits. I’m totally trying these. They look so fluffy delicious.