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–+ servings
Peach Pancakes

Fluffy Peach Pancakes That Will Brighten Your Morning

Enjoy these delightful Peach Pancakes, a quick breakfast treat bursting with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-Purpose Flour Gluten-free flour can be a great alternative.
  • 2 tablespoons Sugar Brown sugar will give a richer flavor.
  • 1 tablespoon Baking Powder Ensure it’s fresh for the best outcome.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 teaspoon Ground Cinnamon Substitute with pumpkin spice for a cozy twist.
  • 1 pinch Ground Nutmeg Optional but highly recommended.
  • 1 cup Milk Non-dairy alternatives work well too.
  • 1 large Eggs (Room Temperature) Consider flax eggs for a vegan option.
  • 1 teaspoon Vanilla Essence Opt for pure vanilla extract for best results.
  • 2 teaspoons Lemon Juice Apple cider vinegar can be used as a substitute.
  • 2 tablespoons Unsalted Butter (Melted) Coconut oil is a good dairy-free alternative.
  • 1 cup Peaches (Diced) Can substitute with blueberries or strawberries.
  • 1 tablespoon Butter (for greasing) Vital for a perfect cook.
For Serving
  • to taste Maple Syrup A delightful topping.
  • to taste Heavy Cream (whipped) Optional for extra indulgence.
  • as needed Fresh Peach Slices (for garnish) Adds freshness and visual appeal.

Equipment

  • mixing bowl
  • Whisk
  • non-stick skillet
  • spatula

Method
 

Step‑by‑Step Instructions for Easy Peach Pancakes
  1. In a mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  2. In a separate bowl, combine the egg, milk, melted butter, vanilla essence, and lemon juice. Whisk until smooth.
  3. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  4. Fold in the diced peaches carefully, ensuring uniform distribution without breaking them.
  5. Let the pancake batter rest for about 5 minutes to enhance texture.
  6. Preheat a non-stick skillet over medium heat and lightly grease it with butter.
  7. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form.
  8. Flip the pancakes and cook for another 1-2 minutes until golden brown.
  9. Serve warm, topped with butter, maple syrup, whipped cream, and fresh peach slices.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 150IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Elevate pancakes with toppings like Greek yogurt or seasonal fruits for a delightful twist.

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