Cinnamon Peach Pancakes Stack

Cinnamon Peach Pancakes are a heavenly breakfast treat that fills the kitchen with the aroma of cinnamon and peaches. Every bite offers fluffy texture and juicy fruit, perfect for lazy weekends or whenever you want something extra special on your breakfast table.

The first time I made these, my kids ran into the kitchen because of the smell. Now every time peaches are in season, we make a double batch and still never have leftovers.

Ingredients

• All purpose flour: Gives body and fluff to the pancakes Use fresh flour for lightness
• Granulated sugar: Adds just enough sweetness Look for fine sugar that dissolves easily
• Baking powder: Gives pancakes their rise Choose a fresh can for best lift
• Ground cinnamon: Brings warmth and aroma Use a good quality spice for vibrant flavor
• Salt: Balances sweetness and enhances the flavors Use fine salt for easy mixing
• Milk: Whole or almond makes the pancakes creamy and tender Choose milk with good flavor
• Large egg: Binds the batter and adds richness A fresh egg makes a difference
• Melted butter or coconut oil: Adds richness and golden edges Choose unsalted butter or pure coconut oil
• Fresh peaches: Sliced thin for juicy bites Prefer fragrant ripe peaches free of bruises

Step-by-Step Instructions

Prepare Ingredients:

Lay out all the ingredients you need on your countertop to make sure nothing gets forgotten and you can move quickly during cooking

Mix Dry Ingredients:

In a large mixing bowl whisk together flour sugar baking powder cinnamon and salt until everything is uniform and any lumps are gone This creates an even texture in every pancake

Blend Wet Ingredients:

In a separate bowl whisk together milk egg and melted butter Ensure no streaks remain and the mixture is completely blended This helps the pancakes cook evenly

Combine Batter:

Pour the wet mixture into the dry bowl Combine them by gently stirring until only a few small streaks of flour remain Overmixing can make the pancakes tough so stop as soon as the batter comes together

Add Peaches:

Fold in the thinly sliced peaches with a gentle hand so they are well distributed but not mashed This keeps the peaches juicy and whole in each pancake

Preheat and Grease Skillet:

Place a non-stick skillet or griddle on medium heat Allow it to get hot for a couple of minutes then lightly grease with butter or oil so your pancakes do not stick

Portion and Cook Pancakes:

Pour about a half cup of batter for each pancake onto the skillet Cook until bubbles appear on the surface and the edges look set about two minutes Flip carefully and cook for another minute until the underside is golden brown

Serve:

Serve the pancakes warm straight from the skillet with a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness

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Peaches are always my favorite part The burst of sweetness alongside warm cinnamon makes the flavor unforgettable My family always gathers in the kitchen while I am cooking these and we make a game of flipping pancakes together

Storage Tips

Store leftover pancakes in an airtight container in the fridge for up to three days They can be reheated in a toaster or warm skillet If you want to freeze them layer a piece of parchment paper between each pancake and freeze in a bag for up to two months Warm directly from frozen in a toaster or microwave for a quick treat

Ingredient Substitutions

If you are out of fresh peaches you can use well drained canned peaches or even frozen ones Just thaw and pat them dry Peaches can also be swapped for nectarines or diced apples If you do not have cinnamon try cardamom or a mix of warm spices like nutmeg and ginger

Serving Suggestions

Top these pancakes with whipped cream or Greek yogurt for extra richness I love adding a handful of toasted pecans or walnuts for a little crunch A drizzle of honey instead of syrup brings out the natural sweetness of the fruit For a brunch spread serve alongside crispy bacon or a fresh fruit salad

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Cultural and Historical Context

Pancakes have a long history across different cultures but fruit filled versions like these are especially loved in summer when fruit is at its best Cinnamon peach pancakes are a modern twist on classic buttermilk pancakes inspired by southern peach desserts There is something nostalgic and comforting about the pairing of peaches and fluffy batter that brings people together

Recipe FAQs

→ Can canned peaches be used instead of fresh?

Yes, canned peaches can work; drain and pat dry before slicing to avoid excess moisture in the batter.

→ Is it possible to make these pancakes dairy-free?

Absolutely. Substitute almond milk for regular milk and use coconut oil instead of butter for a dairy-free version.

→ How do I prevent pancakes from sticking to the skillet?

Ensure the skillet is properly preheated and lightly greased before pouring the batter to prevent sticking.

→ Can the batter be made ahead of time?

The batter is best used immediately, but you can prep the dry and wet ingredients separately and combine just before cooking.

→ What toppings pair well with cinnamon peach pancakes?

Syrup, powdered sugar, fresh peach slices, or a dollop of whipped cream all complement the flavors beautifully.