Per my dad’s request, we had peach pancakes for breakfast this morning! Can I just say… yum?!?!! I found this recipe and only made one change…canned peaches for fresh given the time of year. We topped them with more peaches, maple syrup and some whipped cream. My kiddos were super-pleased with breakfast today 🙂
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch ground cloves
2 cups ripe, peeled, diced peaches
Blend egg, milk and oil. In a separate bowl blend dry ingredients together.
Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.
Heat griddle until drops of water sizzle. Grease lightly if needed.
Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.
Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.