At a glance

What stands out: These pancakes are light, fluffy, and infused with peach flavor in every bite thanks to peach purée (and you don’t have to peel peaches).

How long it takes: 30 to 45 minutes
Equipment you’ll need: blender or food processor, griddle or skillet, large bowl
Servings: 5 (3 pancakes each)

Peach Pancakes

Straightforward to mix. They’re oh-so-straightforward to whip up whenever the craving strikes.

Peach flavor throughout. The fluffy buttermilk pancakes in this recipe are made with peach purée, rather than chunks of peaches. This means that you get lots of peach flavor in every bite because the peaches are infused into the batter. For even more peach flavor, serve the pancakes with from-scratch peach sauce.

Less waste, less work. Using peach purée instead of chopped peaches means you don’t have to peel the peaches and you don’t discard the peach skin.

What goes in

Buttermilk

Buttermilk is a fermented dairy product that has a rich buttery flavor although surprisingly, it’s lower in fat than regular milk.

Buttermilk substitute: If you don’t happen to have buttermilk in the house, it’s straightforward to mix a substitute. Add a tablespoon of lemon juice, white distilled vinegar or cream of tartar into a 1 cup measuring cup. Then continue filling that measuring cup with your milk (any kind will work!). Stir gently and let it sit for about 5 minutes. You should start to see it curdle a bit at which point it’s ready!

Note: If you make your own buttermilk, it will be slightly thinner, and you may have to increase the amount of flour in the pancakes by about ¼ cup.

Peaches

Choose carefully: These peach pancakes are made with real fruit for superior flavor. This means that you’ll want to use a standby peaches you can find—a lousy peach will make lousy pancakes while a juicy, ripe peach will make reliable pancakes!

Peaches vs. nectarines: Nectarines have smooth skin rather than fuzzy, but their taste is similar. This means you can easily substitute nectarines for the peaches in this recipe.

About the skin: When you’re making this recipe, you can simply leave the skin on the peaches since the peaches are puréed. Hooray for less work!

How it comes together

Make the peach purée. Prepare the peach purée by removing the pits and puréeing the peaches in a blender on low speed.

Mix the wet ingredients. Whisk the melted butter and eggs in a medium mixing bowl. Add the peach purée, buttermilk, water, brown sugar, and vanilla and whisk again.

Add the dry ingredients. Whisk in the flour, baking powder, and salt. Let the batter rest for 5 minutes. This is the reliable time to preheat your griddle or frying pan!

Cook the pancakes. Pour about a third cup of batter onto the griddle for each pancake. Cook for 4 to 5 minutes, or until the edges are set and bubbles form, pop, and leave tiny holes behind. Flip and cook for another 2 minutes on the other side, or until lightly browned.

Serve. Plate the pancakes and serve with peach sauce or your desired garnishes.

Ways to change it

Here are a few ways to customize this straightforward peach pancake recipe:

Make them with canned peaches. Use peaches canned in juice, not syrup, and drain them well before pureeing.
Add protein. Add a dollop of vanilla Greek yogurt and fresh sliced peaches to the top of these pancakes. They’re also great topped with granola.
Add diced peaches. Fold finely diced peaches into the batter and they’ll get nicely caramelized when the pancakes cook. You can use this idea with any pancake batter. Try it with our sweet cream pancakes recipe.
Love the idea of fruit in pancakes? Try our apple pancakes and lemon blueberry pancakes, too! Piña colada pancakes are made with crushed pineapple and coconut milk, and topped with an memorable warm pineapple rum sauce. It’s straightforward to incorporate bananas into pancakes. Try our banana coconut pancakes or lighter banana pancakes made with whole wheat flour.

What To Serve With Pancakes

Toppings: We created a straightforward peach sauce made with fresh peaches that complements these peach pancakes evenly. Peach pancakes can also be topped with more traditional pancake toppings like maple syrup, whipped cream (try flavoring it with a pinch of nutmeg or cinnamon!), or warm honey.

Protein: Add protein to your meal with sheet pan eggs, mini frittatas, bacon, or boiled eggs (try boiled eggs in the air fryer or Instant Pot boiled eggs).

Smoothie: Try a blueberry smoothie, a coconut water smoothie, or a green smoothie. To slip a little extra protein into your breakfast, a cottage cheese smoothie (with peaches and banana!) is a great idea. For a special occasion brunch, serve peach Bellinis, a straightforward mimosa-like cocktail made with peach purée and sparkling wine.

Keeping leftovers

To store: Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze peach pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.

To reheat: Microwave peach pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.

Yield: 5 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Ingredients

¼ cup butter, melted
2 large eggs
2 large fresh, ripe peaches
⅔ cup buttermilk
¼ cup water
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 ½ tablespoons baking powder
⅛ teaspoon salt

Method

Whisk together the melted butter and eggs in a medium sized mixing bowl.
Prepare the peach purée: Wash the peaches, cut in half or quarters, and remove the pits. Add to a blender or food processor and blend the peaches on low speed until smooth. You should have about 1 ¼ cups of purée.
Add the peach purée, buttermilk, water, brown sugar, and vanilla to the egg/butter mixture.
Add in the flour, baking powder, and salt and whisk until smooth.
Allow the batter to rest for 5 minutes.
Meanwhile, preheat an electric griddle to 375°F or a large non-stick frying pan over medium-low heat.
After the batter has rested, drop spoonfuls of batter (about ⅓ cup) onto the preheated griddle or frying pan.
Cook for 4 to 5 minutes on the first side. Flip and cook for another 2 to 3 minutes on the second side.

Notes

Yield: Makes about 15 pancakes, depending on size.

Serving suggestion: To top the pancakes, try our from-scratch peach sauce recipe. It’s straightforward to mix and goes evenly with the peach pancakes.

Storage: Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze peach pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.

Reheating: Microwave until pancakes are warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating the pancakes from frozen, add a few more minutes to the cooking time.

This recipe was retested and updated June, 2024.