Description
These Maple Peach Pancakes are a comforting, flavorful breakfast perfect for weekend mornings or special occasions. Juicy peaches simmered in maple syrup and warm spices top fluffy pancakes made with a hint of ginger and cinnamon. Finish them off with whipped cream or powdered sugar for a truly indulgent experience.
Ingredients
Scale
- 1½ cups pure maple syrup – for the syrupy peach topping
- 2½ tsp vanilla extract – divided between syrup and batter
- ¼ tsp ground cinnamon – for warm spice in the syrup and batter
- Pinch kosher salt – balances the sweetness
- 5 medium peaches – sliced; fresh and ripe peaches are best
- 1½ cups all-purpose flour – or substitute with whole wheat/gluten-free flour
- 1 tbsp organic cane sugar
- 1 tbsp baking powder
- ⅛ tsp ground ginger
- ½ tsp kosher salt
- 1 cup whole milk – lukewarm (or non-dairy alternative)
- 4 tbsp unsalted butter – melted, plus more for cooking
- 1 large egg – at room temperature
Optional Toppings:
- Powdered sugar
- Whipped cream
- Chopped nuts (pecans or walnuts)
- Chocolate chips
Substitutions: Almond/oat milk instead of whole milk, coconut oil instead of butter, honey/agave syrup instead of maple syrup.
Instructions
- Prepare Maple Peaches: In a saucepan over low heat, warm 1½ cups maple syrup. Stir in 1 tsp vanilla extract, ¼ tsp cinnamon, and a pinch of salt. Add peach slices and cook 2 minutes until softened. Set aside to cool; syrup will thicken slightly.
- Preheat Oven: Set oven to 300°F to keep pancakes warm as you cook in batches.
- Preheat Griddle: Heat a skillet or griddle over medium heat for 10 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cane sugar, baking powder, cinnamon, ginger, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together milk, melted butter, egg, and 1½ tsp vanilla extract.
- Combine Batter: Gently whisk wet ingredients into dry until just combined; do not overmix. Batter will be slightly lumpy.
- Cook Pancakes: Lightly butter the griddle. Place 2–3 peach slices for each pancake, then pour ¼ cup batter over them. Cook 2–3 minutes until bubbles form and edges look cooked. Flip and cook until golden brown.
- Keep Warm: Transfer cooked pancakes to baking sheet in oven while cooking remaining pancakes.
- Serve: Top warm pancakes with the reserved maple peach syrup. Add powdered sugar or whipped cream if desired.
Notes
- Peach Prep Tip: If peaches are overly juicy, pat them dry slightly before adding to syrup to prevent a runny topping.
- Make-Ahead: Maple peach syrup can be made up to a day ahead and stored in the fridge.
- Texture Tip: Don’t overmix pancake batter—small lumps ensure tender pancakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with syrup
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: maple peach pancakes, peach breakfast recipe, fluffy pancakes, fruit pancakes, brunch idea, peach syrup topping