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4 from 1 vote

Peach Pancakes

These fluffy pancakes are dotted with peaches - so yummy! You can use fresh or frozen peaches for these. Note that depending on how juicy your peaches are you may want to add 1-2 extra tablespoons of buttermilk to your batter if it's too thick.

Course Breakfast
Cuisine American
Keyword Pancakes, Peach
Servings 8 pancakes


  • 3 tablespoons melted butter or vegan butter
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar or coconut sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk*
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups diced fresh or frozen peaches**


  1. Melt the butter in a saucepan or in the microwave and set aside to cool.

  2. In a large bowl, mix together all of the dry ingredients: both flours, sugar, baing powder, baking soda, cinnamon, nutmeg and salt.

  3. In a separate bowl, bet the eggs with a fork or whisk and add the buttermilk, vanilla and cooled butter. Stir in the diced peaches.

  4. Add the wet ingredients to the dry ingredients and stir just to combine (don't over stir). It will stil look lumpy.

  5. Heat a griddle or pan with a small amount of vegetable oil over medium heat. Pour around 1/2 cup of the batter at a time into the pan and cook on both sides until golden brown and serve!

Recipe Notes

*if you don't have buttermilk mix 1 3/4 cups of your favourite milk with 2 tablespoons of either white vinegar or lemon juice and let it sit for 10 minutes before using.

** canned peaches (drained) will also work!