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Fluffy Peach Buttermilk Pancakes

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These fluffy peach buttermilk pancakes with warm brown sugar compote are a simple, comforting breakfast perfect for seasonal mornings. The buttermilk tenderizes the pancakes while the warm compote adds a rich, buttery sweetness.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¼ cups buttermilk (300ml) (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 medium fresh peaches, peeled and diced
  • ½ cup packed brown sugar (100g)
  • 3 tablespoons unsalted butter (for compote)
  • ½ teaspoon ground cinnamon (optional)
  • ¼ cup water (60ml)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Peel and dice the fresh peaches into small, bite-sized pieces. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
  3. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently stir until just combined. Fold in diced peaches carefully.
  5. Heat a non-stick skillet over medium heat for 2-3 minutes until water droplets dance and evaporate.
  6. Lightly grease the skillet with butter or oil. Pour about ¼ cup batter per pancake onto the skillet.
  7. Cook pancakes until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more. Keep pancakes warm in a 200°F (95°C) oven.
  8. To make the compote, melt butter in a small saucepan over medium heat. Add brown sugar, cinnamon (if using), water, and lemon juice. Stir constantly until sugar dissolves and sauce thickens, about 4-5 minutes.
  9. Add diced peaches to the compote and simmer gently for 3 minutes until peaches soften and sauce coats them well.
  10. Serve pancakes warm topped with generous amounts of the warm brown sugar compote. Optionally dust with powdered sugar or add whipped cream.

Notes

Do not overmix the batter; a few lumps are fine to keep pancakes tender. Use room temperature eggs and buttermilk for best results. Preheat pan properly and cook pancakes on medium heat to avoid burning. Stir compote frequently and simmer gently to prevent burning. Keep cooked pancakes warm in a low oven. If compote thickens too much, add a splash of water to loosen it.

Nutrition

Keywords: fluffy pancakes, peach pancakes, buttermilk pancakes, brown sugar compote, breakfast recipe, easy pancakes, homemade breakfast

Find it online: https://twirltaste.com/fluffy-peach-buttermilk-pancakes-recipe-easy-homemade-breakfast-idea/