I picked up my second batch of peaches from The Peach Truck. Oh how I wish I could have these all year long. There is nothing better. We ended up eating so many fresh this time that I didn’t go too crazy with recipes. I did however, decide to incorporate them into breakfast. These turned out too good not to share.
You could probably use some boxed buttermilk pancake mix and they would be just as good. I decided to make a batch from scratch though for a little something special.
Here’s what you need:
- 1 1/2 cups of flour (all-purpose, whole wheat, coconut, almond, doesn’t matter)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup buttermilk (can use regular milk if needed)
- 2 eggs
- 1/4 cup melted butter, plus a bit more
- 2-3 medium ripe peaches, peeled and diced
1. In a large bowl, mix dry ingredients.
2. Whisk in milk, eggs, and 1/4 cup melted butter until just combined.
3. Gently fold in diced peaches
4. Heat griddle over medium-high heat.
5. Melt 1/2 tablespoon butter on griddle to grease.
6. Scoop 1/4 cup of batter onto griddle. Flip once small bubbles begin to form.
7. Cook other side until golden brown.
8. Serve with maple syrup.
Now the butter on the griddle is an absolute must for me. I remember when I was a kid asking for the pancakes that were “burnt” around the edges. I love that crispy golden brown.
Don’t forget to add a little bit of butter before drizzling on that maple syrup. I mean, we aren’t talking about being carb free here, so just enjoy it!