Fluffy Peach Pancakes With Syrup
Indulge in a delightful breakfast treat with these fluffy peach pancakes. Sweet and juicy peach pieces mingled in every bite make for a delicious way to start your day. Topped with syrup, these pancakes are sure to please everyone at the table.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 large skillet or griddle
- 1 spatula
- 1 ladle
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh peaches, diced Can substitute with canned or frozen peaches.
- to taste maple syrup For serving.
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until thoroughly mixed.
- In another bowl, whisk together the milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- Heat a large skillet or griddle over medium heat and grease it lightly with butter or non-stick spray.
- Using a ladle, pour about ¼ cup of pancake batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, about 2-3 minutes. Flip the pancake and cook for an additional 2-3 minutes, or until golden brown.
- Repeat with the remaining batter, greasing the skillet as necessary.
- Serve warm with maple syrup drizzled over the top.
Notes
For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
If fresh peaches are not available, you can substitute them with canned peaches (drained) or frozen peaches (thawed and drained).
These pancakes can be kept warm in a 200°F (93°C) oven while you finish cooking the remaining batches.