Late Summer Peach Pancakes

Give your weekend breakfast pancakes a flavor punch with sweet peaches and cinnamon, for a dish that's scrumptious and one the entire family will enjoy!

Late Summer Peach Pancakes

We are going to slowly ease in to the Autumn food transition since it's technically Autumn this Thursday but in Southern California it is still in the 80's and 90's.  So let's make a dish that has both summer items (peaches) and a bit of fall (cinnamon) in it.  

Pancakes are a go to breakfast for weekends and I thought I would make them a little "fallish" by adding some late summer peaches that are juicy and sweet along with a hint of cinnamon.  This combination is excellent.  The peaches are sliced and added when you are cooking the first side.  The real treasure is that when you flip them the peaches are exposed to the heat and end up tasting like roasted peaches.   Oh My Heavens, especially with the touch of cinnamon to the Great Aunt Grace's buttermilk pancake batter!  You will definitely be missing out if you don't make these pronto.

Enjoy!

What Ingredients do I need?

• Flour - my favorite flour
• sugar
• baking powder
• baking soda
• buttermilk
• cinnamon - you want a good quality spice.  I use this one
• vegetable oil or canola oil - The recipe is from a few generations ago hence the vegetable oil.  I use canola oil.
• egg
• peaches - ripe but not mushy
• butter - used for the skillet or griddle

Substitutions and Variations

• Use whole wheat flour or 1/2 whole wheat and 1/2 all purpose.

• You may use regular milk instead of buttermilk.

• Add a dash of nutmeg.

• Top with whipped cream for a peaches and cream effect.

• Top with powdered sugar instead of syrup.

Kitchen Tips and Notes

• Don't overmix your batter - lumps are fine.

• Preheat your griddle and cook the pancakes on a low temperature.

• When you see bubbles on the tops of your batter it's time to flip.

• Any leftover pancakes can be frozen up to 3 months. Place them individually (don't stack) on a sheet tray to flash freeze for 30 minutes then you can stack them in a freezer bag.

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Late Summer Peach Pancakes

small batch: 2-4

1 cup flour

2 Tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup buttermilk

2 Tablespoon vegetable oil

1 egg

1 peach, peeled and sliced into wedges

butter for the pan

In a medium bowl, add flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir to combine. Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg.

Add to dry ingredients and mix together until just moistened. Batter will be lumpy.

On a pre-heated cast iron skillet, add a little butter to coat the bottom.  Ladle batter onto skillet for each pancake. Top each pancake with 2-3 slices of peaches.  Cook until golden brown and holes begin to appear on top. Turn on the second side and cook until golden brown.  Serve with extra peach slices and warm maple syrup.