Make mornings tastier with Buttermilk Pancakes topped with peaches and cream! Add warm pure maple syrup and your family will fall in love with mornings again!
Buttermilk Pancakes are better when topped with maple peaches and cream!
A few years ago, I started thinking about what skills I needed to teach my boys as they became more independent. Cooking is one of the most important since they love to eat! Breakfast foods are one of our favorites and they traditionally some of the easier dishes to create.
My youngest son loves pancakes and quickly took to making them exactly how we all like them — fluffy with a golden hue and crispy edges. He prefers to make them in my cast iron skillet over any other pan or griddle. Now that he has the basic pancake down pat, he is enjoying all of the flavors you can create!
Ingredients to make buttermilk pancakes with peaches and cream:
- Cream cheese
- Greek yogurt
- Vanilla extract
- Real maple syrup
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Unsalted butter
- Vegetable oil
- Peaches
How to Make Buttermilk Pancakes:
Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.
Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.
Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with remaining batter.
Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through.
Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.
To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!
Buttermilk Pancakes with Peaches and Cream
Ingredients
- 2 oz. cream cheese, room temperature
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup real maple syrup, divided
- 2 cups all-purpose flour
- 1 Tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, whisked
- 2 cups buttermilk
- 3 Tablespoons unsalted butter, divided***
- 1 Tablespoon vegetable oil
- 2 large firm peaches, pitted and sliced
Instructions
Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.
Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.
Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with remaining batter.
Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through.
Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.
To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!
Notes
***Melt two tablespoons unsalted butter before combining the wet
ingredients.
Give the pancakes approximately one minute to set up before flipping.
They should be ready to flip once bubbles begin to appear in the batter.
Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for
creamier results.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 214mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 4g
This data was provided and calculated by Nutritionix on 8/13/2021
