Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 (4-inch) pancakes

For the pancakes : peach pecan pancakes

1 cup flour
2 Tbsp. brown sugar
1 tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
⅔ cup buttermilk
½ cup peach purée
1 egg, beaten
2 Tbsp. vegetable oil
1 tsp. vanilla extract

For the topping :

½ cup diced peaches (fresh or canned)
¼ cup chopped pecans
maple syrup

Directions : peach pecan pancakes

Heat a large skillet or griddle over medium heat.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder,
baking soda, and salt. Whisk to combine.
In a small bowl, mix together the buttermilk, peach purée, egg, oil, and
vanilla.
Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.
Spray your cooking surface with nonstick cooking spray and pour ¼ cup of the pancake batter in the pan. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
Stack the pancakes, then top with diced peaches, pecans, and maple syrup before serving.
Note: For the peach purée, you can use a jar of baby food, so long as it’s
100% peaches. Alternatively, place a peeled and pitted peach or canned,
drained peaches in your blender and blend until puréed.

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