Light, fluffy and so flavorful, these cinnamon peach pancakes make the perfect summer breakfast!
It’s peach season, so here’s another peach recipe: Cinnamon peach pancakes. These pancakes are soft and flaky, vanilla and cinnamon flavored but also quick and easy to make in the morning.
It’s actually a piece of cake to prepare these cinnamon peach pancakes with only a handful of ingredients.
Now let me tell you a few things about these ingredients
Buttermilk. Buttermilk is the key ingredient when you want to make light and fluffy pancakes. Using buttermilk is also a matter of flavor and texture. A substitute for buttermilk? You may use low fat yogurt.
Sugar. It’s important to add some sugar to the pancake batter, but not to much. A few tablespoons will be just fine.
Vanilla essence and cinnamon. Vanilla essence goes great with any sweet pancakes while cinnamon goes great with fruits.
Diced peaches. If you don’t like peaches you can replace them with your favorite fruits.
Now a few tips for the best pancakes
Let the batter lumpy. Lumps in batter means that you haven’t mixed to much.
Adjust the thickness to your taste. Use a thin batter for very soft , light and fluffy pancakes and a thick batter for thick pancakes. Adjust the thickness by adding more flower or a little more buttermilk.
Always let the batter rest for about 20 minutes.You should cook pancakes on a flat surface over medium high heat. Cook until bubbles start to form on the top and the underside is golden brown, then flip.
You should also try:
Ingredients for cinnamon peach pancakes
– 100 ml (1/2 cup minus 1 tablespoon) vegetable oil (or melted butter)
– 400 gr (3 1/4 cups) flour
– 150 gr (3/4 cup) sugar
– 1 1/2 teaspoon baking powder
– 2/3 teaspoon baking soda
– 3 eggs
– 700 ml (3 cups minus 1 tablespoon) buttermilk
– vanilla essence (to taste)
– 1 teaspoon ground cinnamon
– 2-3 peaches
– powdered sugar for dusting or your favorite syrup
How to make cinnamon peach pancakes
Stir together flour, baking powder, baking soda and ground cinnamon. Set aside.
Crack the eggs into a large bowl. Add the sugar and mix until foamy.
Add the vegetable oil (or melted butter), the buttermilk and the vanilla essence and mix to combine.
Add the flour and briefly mix to incorporate. You shouldn’t overmix, the batter should be lumpy.
Let the batter rest for about 20-30 minutes.
Stir in the diced peaches.
Brush a non-stick skillet with vegetable oil. Heat the skillet.
Drop the batter into the skillet using a 1/4 cup measure.
Cook until bubbles start to form on the top then flip the pancakes and continue to cook for a few more minutes.
Repeat with the remaining batter.
Serve with a dust of sugar or with your favorite syrup.