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Peach Pancakes with Cinnamon Maple Syrup

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These peach pancakes with cinnamon maple syrup are fluffy, fruit-filled, and bursting with summer flavor. Blended fresh peaches in the batter make every bite smooth and sweet, while the buttery cinnamon-spiced maple syrup adds a cozy finish. Perfect for brunch, weekends, or anytime you want a comforting seasonal breakfast.

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

Instructions

  1. Blend wet ingredients: In a blender, combine peaches, buttermilk, eggs, and melted butter. Blend until smooth.
  2. Whisk dry ingredients: In a large bowl, mix flour, cornmeal, baking powder, baking soda, and salt.
  3. Combine: Add blended wet mixture to dry ingredients. Stir gently until just combined. Let rest 5 minutes.
  4. Cook pancakes: Heat greased skillet over medium. Pour ¼ cup of batter per pancake. Cook until bubbles form and edges are set. Flip and cook until golden.
  5. Make syrup: In a small saucepan, warm maple syrup with 1 tbsp butter and a pinch of cinnamon. Stir until combined.
  6. Serve: Stack pancakes and top with fresh peaches, pecans, and warm cinnamon maple syrup.

Notes

  • Nectarines, plums, apples, or pears work well as peach alternatives.
  • Use gluten-free 1:1 flour to make this recipe gluten-free.
  • For dairy-free, sub almond milk + lemon juice and plant-based butter.
  • Swap maple syrup with honey or agave for variation.
  • Store leftover pancakes in the fridge or freezer; syrup keeps up to 1 week refrigerated.

Nutrition

Find it online: https://recipesbyliza.com/peach-pancakes-with-cinnamon-maple-syrup/