Peach Pecan Pancakes

A stack of pancakes topped with peach chunks and pecans.

This recipe makes me feel like a Southern belle, which makes me happy. Peaches and pecans. That's a Southern thang, right? I mean, I live in the middle of Illinois, so I guess I don't know.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings 4-inch pancakes

Calories 214kcal

Author Karly Campbell

Ingredients

For the pancakes:

1 cup flour
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup peach puree
2 tablespoons vegetable oil
1 large egg beaten
1 teaspoon vanilla extract

For the peach topping:

1/2 cup fresh or canned peaches diced
1/4 cup chopped pecans
Maple syrup

Instructions

Heat a large skillet or griddle over medium heat.
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
In a small bowl, mix together the buttermilk, peach puree, egg, oil, and vanilla.
Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
Stack the pancakes, top with diced peaches, pecans, and maple syrup before serving.

Nutrition