Peach Pancakes

peach pancakes.6

If you are looking for a twist on your classic pancake recipe, you have come to the right place! These pancakes are baked with a single slice of peach that caramelizes within just a couple minutes. And made with rye and wheat flour, these are a healthy and tasty choice! 

Peach Pancakes
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  1. 1 large egg
  2. ½ cup (115 grams) sour cream
  3. ½ cup yogurt
  4. 3 tablespoons milk
  5. ¼ teaspoon vanilla extract
  6. 2 tablespoons (25 grams) sugar
  7. ¼ teaspoon table salt
  8. ¼ teaspoon ground cinnamon
  9. Pinch of ground nutmeg
  10. ¼ cup (95 grams) rye flour*
  11. ½ cup wheat flour*
  12. 1 teaspoon baking powder
  13. ½ teaspoon baking soda
  14. Butter or oil for the pan
  15. 1 peach, halved, pitted, and thinly sliced (about ⅛-inch slices)
  16. *you can just use white flour if that’s all you have
  1. 1. Preheat oven to 250F. Whisk together all liquid ingredients. In a separate bowl , whisk together all dry ingredients. Fold the dry ingredients into the wet. Batter will be a bit thick.
  2. 2. Heat your skillet to medium-low. Oil or butter the pan, then place about ¼ cup batter on the pan (no need to measure). Arrange the peach on top of the pancake. Cook for about 3-4 minutes before flipping. Once you’ve flipped onto the peach side, cook for another 5 minutes. Check on the pancakes as you go so that they don’t brown too quickly –if they’re browning too quickly you need to lower the heat. The peaches should be caramelizing.
  3. 3. Place the pancakes on a baking tray and put them in the oven so that they stay warm and before they’re eaten.
Adapted from The Smitten Kitchen
Jackie's Delectable Delights


How thick your pancake batter will be: 

peach pancakes.1

Halving your peach:

peach pancakes.2

Cutting your peach into thin slices:

peach pancakes.3

The pancakes as they bake:

peach pancakes.4

Final product:

peach pancakes.5


Recipe adapted from the smitten kitchen cookbook.



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