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Peach Pancakes: A Fluffy Breakfast with Maple Glazed Peaches
Maya Bennett

Peach Pancakes: A Fluffy Breakfast with Maple Glazed Peaches

A nostalgic, indulgent pancake recipe with maple-glazed peaches layered into a pillowy batter. Inspired by a grandmother’s technique, these pancakes balance natural fruit sweetness with warm spices and a hint of maple, offering simplicity and flavor in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1–1/2 cups all-purpose flour
  • 1 Tbsp organic cane sugar
  • 1 Tbsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1 cup whole milk
  • 4 Tbsp unsalted butter
  • 1 large egg at room temperature
  • 1–1/2 tsp vanilla extract
  • 2–3 cups halved peaches
  • 1/2 tsp kosher salt (for syrup)
  • 1/4 cup maple syrup

Method
 

  1. Combine maple syrup, vanilla extract, ground cinnamon, and 1/2 tsp kosher salt in a saucepan
  2. Simmer over medium-low heat until syrup becomes glossy, about 2 minutes
  3. Add halved peaches and 1 tsp lemon juice; cook 5–7 minutes until tender. Set aside
  4. Whisk flour, sugar, baking powder, cinnamon, ginger, and 1/2 tsp salt in a bowl
  5. In another bowl, whisk milk, melted butter, egg, and vanilla extract until smooth
  6. Stir wet ingredients into dry until just combined, keeping a few lumps
  7. Heat a griddle to medium. Divide batter into 8 portions
  8. Cooke ach pancake until bubbles form, 2–3 minutes; flip and cook 1–2 minutes
  9. Top with maple-glazed peaches and any remaining syrup

Notes

Use a gluten-free flour substitute if needed. Increase flour by 1/4 cup if using almond milk. Adjust cinnamon/ginger to taste. Store leftovers in the fridge for 2–3 days with syrup and peaches kept separate.