These Cinnamon Peach Pancakes are fluffy buttermilk pancakes spiced with cinnamon and flavored with fresh peaches. Adapted from my most favorite pancake recipe, they make a great summer breakfast.
Not gonna lie, I’ve got a thing for breakfast foods.
I could eat breakfast for lunch and dinner nearly every day.
Oh, and of course, breakfast.
SAVE THIS PEACH PANCAKES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
There’s just something homey and comforting about breakfast to me.
Maybe it’s the fact that I have fond memories of having my grandmother’s delicious griddle cakes when I was little.
When I was young, I spent my summers at my grandparent’s home in Rhode Island while my parents stayed back at our house just outside of Chicago.
They were pretty wonderful summers except for the many times I spent on the phone just crying because I was homesick.
I’m sure my mom tired of those calls very quickly.
So, with fond memories of Grandma cooking in the kitchen and by adapting her griddle cake recipe, I give to you these wonderful summer pancakes.
Pancakes with Peaches
- Preheat griddle or skillet to medium.
- In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder. Add peaches and toss to coat.
- In a large bowl, beat eggs. Add buttermilk, melted butter, and vanilla. Mix to combine.
- Add dry ingredients all all once to wet mixture.
- Mix until just combined.
- Place just enough butter on the surface of the griddle or skillet to coat it throughout.
- Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
- Cook until bubbles appear on the tops of the pancakes and then pop, about 5-7 minutes. The edges should also be somewhat dry/cooked.
- Using a spatula turner, carefully flip the pancake over to cook for and additional 5-7 minutes.
- Place onto a serving plate, top with fresh peach slices, if desired. Serve with maple syrup.
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Peach Pancakes
Breakfast is where it’s at, my friend!
Ok, lunch and dinner, too, but the first meal of the day can be pretty gosh darn spectacular.
One of my favorites to eat for breakfast are these Cheese Blintzes with Strawberry Sauce.
Oh, my gosh, SOOOOO good!!
I think you’ll fall in love with them, too!
Easy Breakfast Ideas
Short on time in the morning and want to prep that first meal of the day the night before?
We can do that, too!
With Baked Cinnamon French Toast, Baked Blueberry Cream Cheese French Toast, Chocolate Croissant French Toast, and Almond Berry French Toast Casserole there’s no need to rush the morning routine and worry that your family won’t be eating a good meal.
Baked Blueberry Oatmeal, and a Breakfast Parfait Bar are more great options, too!
When my kids were young, they really enjoyed having a yogurts in the morning with a variety of topping options.
It made breakfast more fun to pick and choose what they wanted.
I even have an Easy Peaches and Cream French Toast Bake Recipe for you peach lovers.
But that’s why you’re even reading this post, right? 😉
Cinnamon Peach Pancakes
Equipment
- Medium and Large Mixing Bowls
- Large Skillet or Griddle
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- 2 eggs
- 2 cups buttermilk
- 1 tablespoon melted butter plus additional butter for the grill or skillet
- 1 teaspoon pure vanilla extract
- 1 cup diced fresh peaches about 2 peaches
- fresh peach slices for garnish if desired
Instructions
- In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder.
- Add diced peaches and toss gently to coat.
- In a large bowl, beat eggs. Add buttermilk, melted butter, and vanilla. Mix to combine.
- Add dry ingredients all all once to wet mixture.
- Mix until just combined.
- Preheat griddle to medium. You can also use a skillet over medium heat. Place just enough butter on the surface of the griddle to coat it throughout.
- Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
- Cook until bubbles appear on the tops of the pancakes and then pop, about 5 minutes. The edges should also be somewhat dry/cooked.
- With a metal spatula, carefully flip the pancake over to cook for and additional 3-5 minutes.
- Place onto a serving plate, and top with fresh peach slices, if desired. Serve with maple syrup.
Notes
Nutrition
I used to rate everything I make on a scale of 1-4 with 4 being the best and these Cinnamon Peach Pancakes earned 3 1/2 rolling pins.
My daughters both agreed they should be given a 4, but I didn’t think they were the best I’d ever had.
I honestly liked the Berry Buttermilk Pancakes better than these.
It’s good though to add different things to the pancakes.
I’ve only really ever made our pancakes plain.
Yes, I was boring, but now I’m SPICING (literally) things up a bit! Hee Hee
Pancake Recipes
Take a look at these other pancake recipes from my fellow bloggers…
Old Fashioned Whole Wheat Apple Pancakes from Eat It and Say Yum
IHOP Pancakes Copycat from Onion Rings and Things
Cake Batter Funfetti Pancakes from Baking Beauty
Strawberries and Cream Pancakes from The Cookie Writer
Buffet Pancake Dippers from Lady Behind the Curtain
This recipe was originally published on 7/18/16 and has been updated in format and with pictures on 6/1/21.
Comments & Reviews
My dear sweet Steve seems to think that every Saturday should be pancake breakfast day. These look so good. I’m adding them to my recipe file. Thanks for sharing. Connie 🙂
it looks heaven !
I know what I’m fixing for dinner!!
I just got some wonderful peaches from Tree Ripe peaches and decided to try using some of my peaches in this recipe. It was a good decision. The only change I made was to add a few toasted pecans. We love nuts in our pancakes. I did serve the pancakes with sliced peaches on top and then a sprinkle of Penzey’s cinnamon and sugar. It was a heavenly breakfast!
Edith, that’s so wonderful to hear, thank you so much! I love the idea of adding nuts to your pancakes, I’ve never had them that way. Also, I’m intrigued by this Penzey’s cinnamon and sugar – going to have to look for it.
Thank you so much for your comment and feedback, and for the 5 star rating.
Hugs, Lynne
Love these pancakes! I’ve made them twice in one week now. My question is what is the actual serving size? It says 29 g but that’s 1 ounce. It can’t really be 300 cal for 1 ounce can it? Thanks. Marcia Baldwin
Marcia, thank you SO much for your comment. I hadn’t realized the nutrition info was so off, and it was a -29g at that! 😂 Wow.
I’ve recalculated it, so it should be more accurate with an amount of 391 calories per person.
Also, thanks so much for the feedback and rating on the recipe. I’m very happy to hear that you loved them so AND made them twice in one week! That’s awesome!! ❤️