How long it takes: 30 to 45 minutes Equipment you’ll need: blender or food processor, griddle or skillet, large bowl Servings: 5 (3 pancakes each) Peach flavor throughout: The fluffy buttermilk pancakes in this recipe are made with peach puree, rather than chunks of peaches. This means that you get lots of peach flavor in every bite because the peaches are infused into the batter. Less waste, less work: Using peach puree instead of chopped peaches means you don’t have to peel the peaches and you don’t discard the peach skin.
Ingredient Notes
Scroll down for the complete printable recipe and measurements, but below are some things to take note of.
Buttermilk
If you don’t have buttermilk, you can make your own: Add a tablespoon of lemon juice, white distilled vinegar or cream of tartar into a 1 cup measuring cup. Then continue filling that measuring cup with your milk (any kind will work!). Stir gently and let it sit for about 5 minutes. You should start to see it curdle a bit at which point it’s ready! Note: If you make your own buttermilk, it will be slightly thinner, and you may have to increase the amount of flour in the pancakes by about ¼ cup.
Peaches
Choose carefully: These peach pancakes are made with real fruit for superior flavor. This means that you’ll want to use the best peaches you can find—a lousy peach will make lousy pancakes while a juicy, ripe peach will make perfect pancakes! Peaches vs. nectarines: Nectarines have smooth skin rather than fuzzy, but their taste is similar. This means you can easily substitute nectarines for the peaches in this recipe. About the skin: When you’re making this recipe, you can simply leave the skin on the peaches since the peaches are pureed. Hooray for less work!
How To Make Peach Pancakes
Make the peach puree. Prepare the peach puree by removing the pits and pureeing the peaches in a blender on low speed. Mix the wet ingredients. Whisk the melted butter and eggs in a medium mixing bowl. Add the peach puree, buttermilk, water, brown sugar, and vanilla and whisk again. Add the dry ingredients. Whisk in the flour, baking powder, and salt. Let the batter rest for 5 minutes. This is the perfect time to preheat your griddle or frying pan! Cook the pancakes. Pour about a third cup of batter onto the griddle for each pancake. Cook for 4 to 5 minutes, or until the edges are set and bubbles form, pop, and leave tiny holes behind. Flip and cook for another 2 minutes on the other side, or until lightly browned. Serve. Plate the pancakes and serve with peach sauce or your desired garnishes.
Recipe Variations
Here are a few ways to customize this easy peach pancake recipe:
Make them with canned peaches. Use peaches canned in juice, not syrup, and drain them well before pureeing. Add protein. Add a dollop of vanilla Greek yogurt and fresh sliced peaches to the top of these pancakes. They’re also great topped with granola. Add diced peaches. Fold finely diced peaches into the batter and they’ll get nicely caramelized when the pancakes cook. Love the idea of fruit in pancakes? Try my apple pancakes, too!
What To Serve With Pancakes
Protein: Add protein to your meal with sheet pan eggs, mini frittatas, bacon, or boiled eggs (try boiled eggs in the air fryer or Instant Pot boiled eggs). Smoothie: Try a blueberry smoothie, a coconut water smoothie, or a green smoothie.
Storage & Reheating
To store: Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze peach pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other. To reheat: Microwave peach pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.
