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