Peach season is one of my favorite times of the year. There’s nothing better than biting into a juicy, sweet peach—or better yet, folding those peaches into a warm, fluffy stack of pancakes. If you’re looking for a simple but stunning breakfast that tastes like summer, these peach pancakes are it.
What I love about this recipe is how easy it is to whip up. Whether you’re using fresh, canned, or even frozen peaches, it still works beautifully. The batter is soft, the edges get golden and crisp, and the sweet peach slices caramelize just slightly when cooked in. Add a drizzle of honey or maple syrup, and you’ve got a plate of sunshine.
These pancakes are also super customizable. I sometimes fold chopped peaches directly into the batter, or just pile them on top with Greek yogurt and granola for extra crunch. If you’re into cozy flavors, a pinch of cinnamon or nutmeg in the batter gives the pancakes a warm, spiced vibe. Perfect for slow mornings, weekend brunch, or even a dessert-style breakfast-for-dinner, these pancakes are always a win. So go grab those peaches—and let’s get flipping!
Fluffy Peach Pancakes – The Perfect Sunny Morning Treat
🥞 Ingredients
Pancake Batter:- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup buttermilk (or milk + 1 tsp vinegar)
- 1 egg
- 2 tbsp melted butter or oil
- 1/2 tsp vanilla extract
- 1–2 ripe peaches (sliced)
- Butter or oil for cooking
- Optional: Greek yogurt, maple syrup, chopped nuts, granola
🔪 How to Make
Make the batter:
In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and mix until just combined. (A few lumps are okay!)
Cook the pancakes:
Heat a nonstick pan over medium heat and add a bit of butter or oil. Pour about 1/4 cup of batter for each pancake. Add a few slices of peach on top before flipping. Cook until bubbles form on the surface, then flip and cook another 1–2 minutes.
Serve and stack:
Pile the pancakes high, add extra peach slices on top, and drizzle with maple syrup or honey. You can also add a dollop of yogurt or whipped cream for that extra touch.
- If using canned peaches, make sure to drain them well.
- Want a sweeter pancake? Add a dash of cinnamon or a spoon of brown sugar into the batter.
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- These pancakes freeze well! Stack them with parchment paper between each, freeze, and reheat in the toaster or oven.
🍑 Q&A: All About These Fluffy Peach Pancakes
Q: Why are these pancakes extra fluffy?
A: It’s thanks to the combo of baking soda and buttermilk (or milk + vinegar). The reaction gives the batter that perfect rise for fluffy goodness.
Q: Can I use canned peaches instead of fresh?
A: Yep! Just make sure to drain them really well so they don’t make the batter soggy. Slice them thin so they cook evenly.
Q: What if I don’t have buttermilk?
A: No worries! Just mix 3/4 cup of milk with 1 tsp vinegar or lemon juice. Let it sit for 5 minutes — and boom, instant buttermilk.
Q: Can I make this dairy-free?
A: Totally. Use plant-based milk + vinegar for the buttermilk, and swap out the butter for a neutral oil or vegan butter. You can also use non-dairy yogurt as topping.
Q: How do I store leftovers?
A: Let the pancakes cool, then keep them in an airtight container in the fridge for up to 3 days. Reheat in a pan or toaster for the best texture.
Whether you’re cooking for a special brunch or just want to treat yourself, these peach pancakes are a cozy and sweet way to start the day. Let the warm peachy aroma fill your kitchen—your taste buds will thank you. 🍑💛
