Peaches and Cream Pancakes

Peaches and Cream Pancakes combine peach flavored pancakes with fresh peaches, whipped cream and a homemade peach pancake syrup.
Peaches and Cream Pancakes

Peaches and Cream Pancakes

By Sue Lau | Palatable Pastime

Jump to Recipe

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.

Print Recipe

Peaches and Cream Pancakes

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.

Homemade Peach Pancake Syrup

Brunch Week

Wednesday Recipes:

Beverages

Appetizers and Salads

Breads, Grains, and Cereals

Egg Dishes

Peaches and Cream Pancakes

Peaches

You Might Also Like:

Cereal and Milk Pancakes

First, Cereal and Milk Pancakes put the flavor of breakfast cereal into your morning pancakes in a rainbow of color with a marshmallow syrup.

Cereal and Milk Pancakes

5-Ingredient Fluffy Buttermilk Pancakes

Next, 5-Ingredient Fluffy Buttermilk Pancakes stack nice and tall with a few minutes and a few simple pantry ingredients.

5-Ingredient Fluffy Buttermilk Pancakes

Coffee Maple Pancakes

Then Coffee Maple Pancakes have two of your favorite breakfast flavors packed into light and fluffy flapjacks to put the right start on your day.

Coffee Maple Pancakes

Banana Pancakes

Also, Banana Pancakes get your day off to a fun and fruity start with a plate full of flapjacks chock full of bananas and no monkey business.

Banana Pancakes

Buttermilk Blueberry Buckwheat Pancakes

Finally, Buttermilk Blueberry Buckwheat Pancakes use buckwheat flour for old-fashioned wholesome goodness with all the flavor of buttermilk and blueberries you love.

Buttermilk Blueberry Buckwheat Pancakes

Peaches and Cream Pancakes

Peaches and Cream Pancakes

Sue Lau
5 from 9 votes
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast
Cuisine American, Southern
Servings 4
Calories 1248 kcal

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

From the kitchen of palatablepastime.com
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

Calories: 1248kcalCarbohydrates: 247gProtein: 14gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 149mgSodium: 950mgPotassium: 466mgFiber: 4gSugar: 194gVitamin A: 1585IUVitamin C: 11mgCalcium: 495mgIron: 5mg
Keyword brunch recipes, peach recipes
Tried this recipe?Let us know how it was!

Don’t Forget to Pin and Save the Recipe!

Peaches and Cream Pancakes

Join my recipe group on Facebook for more recipes from blogger friends around the world!

Palatable Recipes

One response

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: