Summer pancake perfection!
I think these are some of the prettiest pancakes I have ever made. Plus, the important part is that they taste delicious!
I have to be honest. Peaches in any baked good other than pie are not my favorite. The peaches have a mild taste to begin with, and they can get overshadowed by the other ingredients when added to a cake. However, although you can consider these pancakes “baked goods,” the brown sugar pairs with the peaches so well, almost as well as peanut butter and chocolate. Yeah, it’s that good.
If you prefer crispier pancakes, add at least 1 tablespoon of oil to the pan when frying the pancakes. I tried that with one pancake (the last one!), and it was so good (I mean, like almost anything fried). I wish I had done that technique to all the pancakes! However, if you want to go easy on the oil, no more than 1 teaspoon per pancakes should do the trick.
And the streusel. You often think of a streusel as a topping for coffee cakes or muffins, but today, we’re introducing it to pancakes. And boy, it is such a good idea. Please don’t leave the streusel out! Something about the combination of peaches and brown sugar and oats is so magical. This entire recipe can even be made year round, even when peaches are not in season. Simply substitute frozen peaches for the fresh ones. But, it’s summer, so I’m taking advantage of the juicy peaches while they’re in season.
These pancakes can also be made at the beginning of the week on a Sunday so you can enjoy them all week love. Simply refrigerate the remaining batter (double the recipe, too!) after your Sunday breakfast/brunch. Heat up a skillet when you’re sick of dry cereal for breakfast on a Wednesday, and whip up some delicious peach pancakes. The batter can be stored in the fridge for up to four days. Then, consider making another batch 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Simple Peach Cinnamon Streusel Pancakes.
Cinnamon Streusel
- ½ cup light, packed brown sugar
- ¼ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Peach Pancakes
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1-1/2 cups buttermilk
- 1 cup all-purpose flour
- ¼ cup light, packed brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- 1-1/2 cups peaches, chopped into small cubes
- coconut or canola oil ((about 1/2- tsp-1 tsp for each pancake))
- In a small bowl, combine all streusel ingredients. Mix well. Set aside.
- In a large bowl, beat eggs. Beat in melted butter, vanilla, and buttermilk. Add flour, brown sugar, baking powder, baking soda, salt, and cinnamon to batter. Mix until just incorporated. Fold in peaches. Allow batter to sit for 5 minutes. Meanwhile, heat coconut or canola oil in a large skillet over medium-low heat.
- Pour about ½ cup batter into pan. Flip pancake once bubbles form on edges, about 2 minutes. Cook pancake for about 2 minutes per side until fully cooked. Repeat for all of batter or refrigerate batter for up to 4 days.
