Peach Pancakes
Breakfast, Pancakes
INGREDIENTS
2½ cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
1 teaspoon kosher salt
½ teaspoon ground cinnamon
2 cups milk
2 eggs
1 teaspoon vanilla extract
2 tablespoons butter melted
2 large peaches diced very small, about ¼-½” pieces, about 2½ cups
Toppings
butter
maple syrup
whipped cream
fresh peaches
DIRECTIONS
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the peaches.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake.
Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
NUTRITION
Calories: 131 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 28 mg | Sodium: 338 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 184 IU | Vitamin C: 1 mg | Calcium: 134 mg | Iron: 1 mg
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