If you love peaches, you’ll adore my buttermilk pancakes with a hint of cinnamon spice and bits of juicy peach in every bite!
Light and fluffy, serve peach pancakes topped with fresh peach slices, berries, and maple syrup. Or, for peaches and cream pancakes, top them with a drizzle of honey and a dollop of whipped cream.
I’m lucky to have a farm stand 5 minutes from our house, and every year I can hardly wait until they stock my favorite South Carolina freestone peaches. It goes without saying that making a peach cobbler is a must, but last week I decided peach pancakes also sounded pretty good and were they ever!
Being a farmer’s daughter, when I was asked to join a group of bloggers to develop recipes and celebrate local farmer’s markets, I jumped right in! This week, I’ve been featuring recipes made with fresh produce, like Watermelon Feta Salad and today’s peach pancakes recipe.
The farmer is the only man in our economy who buys everything at retail, sells everything at wholesale, and pays the freight both ways.— John F. Kennedy
Key ingredients and substitutions
- Peaches — My personal favorite peaches are freestone because the pit is easier to remove. Ripe peaches will be slightly soft to the touch and give off an amazing aroma when you give it a sniff.
- All-purpose flour — If you like, replace 1/2 up of the all-purpose flour with whole wheat flour for a heartier texture.
- Cinnamon — Nothing compliments the flavor of fresh peaches like sugar and cinnamon!
- Buttermilk — Buttermilk is the reason these pancakes rise and get fluffy and gives the pancakes a slight tang. If you don’t have buttermilk in your fridge, make your own by adding a tablespoon of lemon juice to a cup of milk and let it sit for 5 minutes.
- Butter — You’ll use melted butter in the batter and to grease the griddle. Butter on the griddle is what gives pancakes nice golden edges.
How to make peach pancakes
STEP 1 | Prep the peaches
- In a small bowl, combine a cup of diced peaches with 1 tablespoon white or brown sugar. Let this rest for 15 minutes to release the juices.
STEP 2 | Make the batter
- In the meantime, in a large bowl whisk together the dry ingredients — flour, baking powder, baking soda, cinnamon, nutmeg, salt, and a couple tablespoons of sugar to sweeten it all.
- In a separate bowl, thoroughly mix the buttermilk and egg with a fork. Stir the wet ingredients into the bowl of dry ingredients — use as few strokes as possible — just until all the dry ingredients are moistened. A few lumps is fine!
- Gently stir in the melted butter and diced peaches, then let the batter rest and thicken, at least 15 to 30 minutes.
STEP 3 | Cook pancakes
- Preheat a griddle or cast iron skillet over medium heat until it is hot, but not smoking.
- Drop a tablespoon of butter onto the hot griddle and spread it around to coat the surface. The butter should sizzle, but not burn! Remember, butter is what gives the pancakes a nice golden edge.
- Pour batter onto the griddle using a 1/4 cup measure. Cook until the surface bubbles and the bottom is golden brown, about 3 to 4 minutes. Flip and cook another 2 to 3 minutes until the surface is springy and the bottom is golden brown.
- Don’t over mix the batter. Too much stirring and the gluten develops which is good for bread, but not so much for pancakes. Only stir to wet the ingredients, otherwise you may end up with tough pancakes.
- Let the batter rest. As the batter rests, the gluten will relax a bit and the batter will get thick
- Use room temperature ingredients. The eggs and milk will get more evenly distributed if they’re not straight from the fridge and ice cold. Even when you melt butter for the batter, let it cool a bit before you add it in.
- Only flip the pancakes once. Once the surface bubbles up all over, gently lift one edge to check that the pancake is golden brown. Carefully flip and cook the other side, but don’t flip back and forth or you’ll flatten the pancakes.
Frequently asked questions
Fresh is always best, but you could use canned peaches. If you do, be sure to drain off all the can juices first.
Two things may cause your pancakes to be flat. One reason could be not enough rest time after mixing the batter and another may be that your baking powder may no longer be active.
Self-rising flour can be used instead of all-purpose flour in this recipe, just omit the baking powder and salt. Keep the baking soda, however, because it reacts with the acid in the buttermilk to make them rise tall and fluffy.
Do the water test to check if the griddle is hot enough. A drop or two of water on the pan should dance around and sizzle before it disappears. If it evaporates immediately, the pan is too hot. Once the griddle is heated enough, add a small pat of butter to the griddle and spread it around. Don’t let it sit and burn — immediately add the pancake batter and start cooking.
Peach pancakes: behind the recipe
Enjoy these delicious pancakes while seasonal peaches are at their peak, or make them with frozen peaches to enjoy all year round. Better yet, stock up at the farmer’s market and freeze peaches with this handy guide.
- 1 peach, peeled and finely diced (about 1 cup)
- 1 tablespoon brown sugar
- 2 tablespoons granulated sugar
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 1 cup buttermilk
- 1 egg, room temperature
- 1 tablespoon melted butter (plus more for cooking)
- honey or maple syrup, for serving
- In a small bowl, combine the diced peach with 1 tablespoon brown sugar. Let rest for 15 minutes to release the juices.
- In a larger bowl, whisk together the remaining sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the buttermilk to a measuring cup and crack in the egg. Mix with a fork until well combined.
- Add the wet ingredients and peaches to the dry ingredients and stir just until the dry ingredients are moistened. Next, stir in the melted butter. Let the batter rest for 15 to 30 minutes.
- Heat a griddle or cast iron skillet over medium heat. Add a tablespoon of butter to the hot griddle and spread it around to coat the surface. The butter should sizzle, but not burn!
- Pour 1/4 cup batter for each pancake onto the griddle. Cook until the surface bubbles and the bottom is golden brown, about 3 to 4 minutes. Flip and cook another 2 - 3 minutes until the surface is springy and the bottom is golden brown. Transfer to a plate and repeat with the remaining batter.
- Serve warm with maple syrup and more peach slices and berries, if desired.
- Don't over mix the batter. Too much stirring and the gluten develops which is good for bread, but not so much for pancakes. Only stir to wet the ingredients, otherwise you may end up with tough pancakes
- Let the batter rest. As the batter rests, the gluten will relax a bit and the batter will get thic
- Use room temperature ingredients. The eggs and milk will get more evenly distributed if they're not straight from the fridge and ice cold. Even when you melt butter for the batter, let it cool a bit before you add it in
- Only flip the pancakes once. Once the surface bubbles up all over, gently lift one edge to check that the pancake is golden brown. Carefully flip and cook the other side, but don't flip back and forth or you'll flatten the pancakes.
Amount Per Serving: Calories: 120Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 155mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 3g
Nutrition facts per 1 pancake
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Air Fried Zucchini Fries by West Via Midwest
- Bacon Wrapped Pickles by Take Two Tapas
- Chilled Cucumber Melon Soup by Cookaholic Wife
- Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
- Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
- Strawberry Pesto Brie Bites by Kate’s Recipe Box
- Watermelon Rind Pickles by Palatable Pastime
- Zucchini Nachos by Magical Ingredients
Side Dishes Recipes
- Air Fryer Brussel Sprouts by Devour Dinner
- Diner-Style Breakfast Potatoes and Onions by Family Around the Table
- Honeyed Carrots with Citrus Basil Gremolata by Jolene’s Recipe Journal
- Southwestern Potato Salad by The Freshman Cook
- Twice Baked Potatoes by Hostess At Heart
- Zucchini Corn Fritter by The Fresh Cooky
Main Dish Recipes
- Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
- Philly Style Pepper Steak by A Kitchen Hoor’s Adventures
- Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
- Steak and Bell Pepper Salad by The Redhead Baker
- Apple Squash Quick Bread by Hezzi-D’s Books and Cooks
- Corn Ice Cream by House of Nash Eats
- Homemade Peach Ice cream by SueBee Homemaker
- Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms
Sheila @ Life, Love & Good Food
Recipe Developer, Food Photographer, Home Cook, Wife, Mom, Nana
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.