Description
Flaky, spiced pancakes topped with warm maple-caramelized peaches. A quick, summer-inspired breakfast that highlights seasonal fruit or adapts to canned options for year-round appeal. Combines fluffy batter with a cinnamon-maple syrup for a sweet, tangy balance.
Ingredients
1–1/2 cups all-purpose flour
1 Tbsp organic cane sugar
1 Tbsp baking powder
1/8 tsp ground ginger
1 cup whole milk
4 Tbsp unsalted butter, melted
1 large egg
3 medium peaches, sliced
1–1/2 cups pure maple syrup
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
Pinch kosher salt
Instructions
In a bowl, whisk flour, sugar, baking powder, and ginger.
In a separate bowl, whisk milk, melted butter, and egg until smooth.
Gradually combine wet and dry ingredients, stirring gently until just mixed (lumps are okay).
Heat a nonstick skillet over medium heat. Pour 1/4-cup batter per pancake. Cook until bubbles form on surface, 2–3 minutes per side.
Meanwhile, in a saucepan, stir peaches, maple syrup, vanilla, cinnamon, and salt. Simmer 10–12 minutes until peaches are tender and syrup thickens. Adjust consistency by simmering longer if needed.
Place 2–3 pancakes on plates, top with warm maple peaches, and drizzle remaining syrup over the top.
Notes
Use canned peaches (drained) for off-season convenience
Grade B maple syrup adds deeper flavor
Substitute oat flour for gluten-free option
Coconut sugar works as a one-to-one replacement for cane sugar
Clarified butter reduces browning during cooking
Store leftover syrup in an airtight container for 5 days
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with 1/4 cup syrup
- Calories: 390
- Sugar: 12g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg