Name: Peach Pancakes with Cinnamon Maple Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/3 cup fine cornmeal (or more flour, fine polenta, or masa harina); 1 tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 1/2 cups ripe peaches, peeled and chopped; 1 cup buttermilk (or kefir, yogurt, or milk + 1 tbsp lemon juice); 2 large eggs; 2 tbsp butter, melted; 1/2 cup maple syrup; 1 tbsp butter (for syrup); 1/2 tsp ground cinnamon; Optional for Serving: Extra sliced peaches, toasted pecans, butter

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These peach pancakes with cinnamon maple syrup are everything I want in a summer breakfast—fluffy, fruity, and warm with cozy spice. I blend ripe peaches right into the batter for extra flavor, and drizzle the stack with a buttery cinnamon-infused syrup that takes the whole dish over the top. Whether I’m feeding my family on a weekend or hosting a casual summer brunch, this recipe always delivers.

Why You’ll Love This Recipe

I love how fresh and simple these pancakes are. The peaches are blended into the batter, which means no big chunks—just smooth, summery flavor in every bite. And the cinnamon maple syrup? It’s like peach cobbler in syrup form. These pancakes also reheat beautifully, so I always make extra for leftovers. Whether I serve them with fresh fruit, pecans, or a pat of butter, they never last long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Fine cornmeal (or substitute with more flour, fine polenta, or masa harina)
Baking powder
Baking soda
Salt
Ripe peaches, peeled and chopped
Buttermilk (or thinned kefir, yogurt, or milk with lemon juice)
Eggs
Butter, melted (for the batter and syrup)
Maple syrup
Ground cinnamon

Optional for serving:

Extra sliced peaches
Toasted pecans
Butter

Directions

Prepare the wet ingredients: In a blender, combine peeled peaches, buttermilk, eggs, and melted butter. Blend until smooth and creamy.
Mix the dry ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
Combine: Pour the blended peach mixture into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet and cook until bubbles form on the surface and the edges look set. Flip and cook the other side until golden.
Make the cinnamon maple syrup: In a small saucepan, warm the maple syrup with a tablespoon of butter and a generous pinch of cinnamon. Stir until combined and heated through.
Serve: Stack the pancakes, top with fresh peach slices and pecans, and pour the warm cinnamon maple syrup over the top.

Servings and timing

This recipe makes about 12 pancakes (serves 4–5).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use nectarines or plums when peaches aren’t available.
For a fall version, I swap in apples or pears and add a pinch of nutmeg to the batter.
I make these gluten-free using a 1:1 gluten-free flour blend.
Instead of maple syrup, I occasionally use honey or agave with cinnamon and butter for a different twist.
To make them dairy-free, I use almond milk with lemon juice and a plant-based butter substitute.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them between layers of parchment paper and reheat them in the toaster or microwave. The cinnamon maple syrup keeps in the fridge for about a week and reheats well on the stovetop or in the microwave.

FAQs

Can I use canned or frozen peaches?

Yes, I’ve used both. If using canned, I drain them well first. If using frozen, I don’t thaw them—I just blend them straight into the batter.

What if I don’t have buttermilk?

I make a quick substitute by mixing 1 ½ tablespoons of lemon juice or white vinegar into 1 ½ cups of milk. Let it sit for 5 minutes before using.

Can I skip the cornmeal?

Definitely. I’ve made them with just flour before—they’re still fluffy and delicious. The cornmeal just adds a bit of texture.

How do I keep the pancakes warm while cooking in batches?

I place them on a baking sheet in a 200°F oven to keep them warm until they’re all ready to serve.

Is the cinnamon syrup too sweet?

I find it perfectly balanced with the fruit, but if I want to cut down on sugar, I drizzle on just a small amount—or even serve the pancakes with plain yogurt and fruit instead.

Conclusion

These peach pancakes with cinnamon maple syrup are the kind of breakfast that feels like a treat but is simple enough to whip up on a weekend morning. I love the combination of blended fresh peaches and warm spiced syrup—it’s comforting and summery all at once. Whether I serve them stacked high at brunch or save a few for weekday mornings, they never disappoint.