If summer had a flavor, I swear it would be these peach buttermilk pancakes. Think golden stacks of warm, fluffy pancakes filled with juicy fresh peaches, finished off with a drizzle of maple syrup or honey. They’re soft, tender, slightly tangy from the buttermilk, and absolutely bursting with peachy goodness.
This recipe came to life one morning when I had a pile of overripe peaches sitting on my counter and zero motivation to bake a pie. I grabbed the buttermilk from the fridge, mixed up a quick batter, and the result was hands-down the best peach pancakes I’ve ever made. One bite and I was hooked. Since then, these pancakes have been my go-to summer breakfast — especially when peaches are at their peak.
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Peach Buttermilk Pancakes You’ll Crave All Summer
These fluffy peach buttermilk pancakes are the ultimate summer breakfast — soft, tangy, and packed with sweet juicy peaches. Perfect for a cozy brunch or an easy weekend treat, this quick pancake recipe delivers serious flavor with minimal effort.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ¼ cups buttermilk
1 large egg
2 tbsp melted unsalted butter (plus more for cooking)
1 tsp vanilla extract
1 cup fresh peaches, peeled and finely diced
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix — the batter should be a bit lumpy.
Gently fold in the diced peaches. Let the batter rest for 5–10 minutes.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
Scoop ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook for another 1–2 minutes, until golden and cooked through.
Serve warm with maple syrup, fresh peach slices, or a pat of butter.
Notes
Use ripe but firm peaches so they hold their shape when cooked.
Don’t skip the resting step — it gives you fluffier pancakes.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster.
You can substitute buttermilk with 1 ¼ cups milk + 1 tbsp lemon juice (let sit for 5 minutes).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 265 kcal
- Sugar: 10g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Why You’ll Love These Peach Buttermilk Pancakes
- Fresh peaches in every bite – ripe, juicy, and sweet
- Fluffy buttermilk texture that’s soft and tender
- Naturally sweet and tangy with no need to overload on sugar
- Quick and easy recipe using pantry staples and fresh fruit
- Perfect for summer breakfast, brunch, or breakfast-for-dinner
They taste like a mix between peach shortcake and the fluffiest pancakes you’ve ever had. If you’re a fan of fruit pancakes or southern-style breakfast recipes, you’re gonna fall hard for these.
If you’re into soft, citrusy flavors, you have to check out these Bright And Fluffy Lemon Ricotta Pancakes — they’re brunch perfection.
The Secret to the Best Peach Buttermilk Pancakes
The real game-changer here is the combo of real buttermilk and fresh, ripe peaches. Buttermilk does more than just add flavor — it reacts with the baking soda to create super tender, airy pancakes. That’s why these are never dry, flat, or heavy.
And then there’s the peaches. Don’t use canned or frozen. Go for fresh summer peaches, peeled and diced right before adding to the batter. You want them ripe but still firm enough to hold their shape while cooking. I fold them in gently so they don’t get crushed or disappear into the mix.
This little combo — fresh peaches + real buttermilk — makes these pancakes light, moist, and unforgettable.
Pro Tips to Nail These Pancakes Every Time
- Use ripe, fragrant peaches. You should be able to smell them from across the kitchen.
- Dice peaches small. Large chunks make the batter heavy and uneven.
- Let the batter rest. Just 5–10 minutes helps the gluten relax and gives you fluffier results.
- Cook on medium-low heat. Too hot and your pancakes will brown before they cook through.
- Grease your skillet lightly. A bit of butter or neutral oil keeps them golden, not greasy.
- Don’t overmix. A few lumps are totally fine. Overmixed batter = tough pancakes.
And if you’re after a true classic, this Fluffy Pancake Recipe is another go-to that never disappoints.
Fun Variations to Try
- Cinnamon Spice Peach Pancakes
Add a dash of cinnamon, nutmeg, and a pinch of brown sugar for warm, peach cobbler vibes. - Peach Pecan Pancakes
Fold in chopped toasted pecans for a little crunch and buttery flavor that pairs so well with the peaches. - Peach and Ricotta Pancakes
Add dollops of creamy ricotta to the batter for a rich, custardy texture. Total luxury breakfast.
Final Thoughts
These peach buttermilk pancakes are more than just a summer breakfast — they’re a little moment of joy on a plate. Cozy, nostalgic, and loaded with flavor, they’re the kind of pancakes you make once and then never stop thinking about.
Perfect for a lazy weekend brunch or an easy weekday breakfast when you’ve got fresh peaches to use up, this recipe is one you’ll come back to all peach season long. So grab your buttermilk, slice those peaches, and get flipping. This summer? It’s all about the peach buttermilk pancake life.
