Peach Pancakes with Cinnamon Butter
We love making peach pancakes with cinnamon butter for a delicious and easy breakfast that’s ready in no time, and the combination of fresh peaches and warm cinnamon is a total winner.
Kitchen Note
The first time you make these peach pancakes, keep an eye on the heat because the cinnamon butter can burn easily, and make sure to not overmix the batter for the fluffiest results.
Why this Peach Pancakes with Cinnamon Butter works
- The texture is amazingly fluffy and tender
- The flavor profile is sweet and spicy from the peaches and cinnamon
- It takes about 20 minutes to prep
- It’s realistic for a weeknight breakfast
- It’s perfect for a quick dessert or brunch
What you’ll need
The peaches and cinnamon are the stars of the show here, and using fresh, ripe peaches makes all the difference in the flavor and texture.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 cup diced fresh peaches
- vegetable oil for greasing the pan
Tips for getting this right
- Don’t overmix the batter for the fluffiest pancakes
- Keep an eye on the heat when cooking the cinnamon butter
- Use fresh, ripe peaches for the best flavor
- Don’t overcook the pancakes, they should be lightly golden
- You can make the cinnamon butter ahead of time and store it in the fridge
Swaps and substitutions
You can make a gluten-free version by swapping the all-purpose flour with almond flour, and for a vegan version, you can replace the butter with a plant-based alternative and use a non-dairy milk. If you want to add some extra protein, you can add some chopped nuts or seeds to the batter.
Storing and reheating
You can store the pancakes in an airtight container in the fridge for up to 3 days, and reheat them in the microwave or toaster. The cinnamon butter can be stored in the fridge for up to a week, and you can also freeze it for up to 2 months. To freeze the pancakes, simply place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
Common questions
Yes, you can make the cinnamon butter ahead of time and store it in the fridge for up to a week. Simply soften the butter and mix it with the cinnamon and sugar, then shape into a log and wrap in plastic wrap.
You can store the pancakes in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. Simply place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
Yes, you can reheat the pancakes in the microwave. Simply place a pancake on a microwave-safe plate and heat for 20-30 seconds, or until warmed through.
Peach Pancakes with Cinnamon Butter
🧂 Ingredients
👩🍳 Instructions
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1Preheat a non-stick skillet or griddle over medium heat and grease with a small amount of vegetable oil.
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2In a large bowl whisk together flour, baking powder, salt, and sugar.
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3In a separate bowl whisk together milk, egg, and melted butter.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Gently fold in the diced peaches.
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6Drop the batter by 1/4 cupfuls onto the preheated skillet or griddle.
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7Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for another 1-2 minutes.
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8Meanwhile, prepare the Cinnamon Butter by mixing all the sauce ingredients together in a small bowl until smooth.
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9Serve the pancakes warm with a pat of Cinnamon Butter on top.
We hope you enjoy making and eating these delicious peach pancakes with cinnamon butter! Let us know how it turns out and if you have any questions or tips to share.