The end of August in Western New York means it’s time for fresh and ripe, juicy peaches! We have a few young Red Haven Peach trees in our small orchard, but they only produced one peach each this year. That’s fine, because they are still young trees. Obviously, the peaches we grew weren’t enough to make anything, so to get my peach fix, I headed a few miles down the road to my favorite fruit stand!
I love putting peaches into everything! They are great sliced on top of cereal, grilled and then topped with vanilla ice cream and of course amazing baked in a pie or cobbler. Yum! Yesterday I wanted to add those delicious peaches to some type of breakfast. Preferably, something that I could make now and even freeze for the busy upcoming back to school time.
These Whole Wheat Peach Pancakes make a tasty breakfast that your family will love waking up to!
Chopped, juicy fresh peaches are mixed in a whole wheat, buttermilk and cinnamon batter for a thick, moist pancake that is bursting with flavor. The peachy aroma will fill your home as these warm and cook on the griddle, calling everyone to the table.
If your family likes to have breakfast for dinner once in a while, these pancakes are perfect for that! Any left over pancakes that you may have (you might not have any left over!) can be stored in a freezer friendly bag or container and then taken out when needed. Who wouldn’t love to enjoy this wonderful summer fruit for breakfast when it starts to get chilly out?!
These filling pancakes taste good plain or topped with sliced peaches or whipped cream!
If your family is in a hurry, you can even warm these up quickly in the microwave, wrap them in a paper towel and be off on your way, breakfast in hand.
However you decide to serve these, I really think your family will love you for just making them…mine did! 🙂
Ingredients
- 2 eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 2 cups whole wheat flour
- 1 1/2 Tbsp. sugar
- 2 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 tsp. cinnamon
- 2 cups chopped, peeled, fresh peaches
Instructions
- In a large mixing bowl, whisk together the eggs, buttermilk and cooled, melted butter.
- Sift the flour, sugar, powder, soda and salt and then add it to the wet mixture.
- Add the cinnamon and mix until incorporated.
- Fold in the chopped peaches.
- Batter will be slightly lumpy...that's ok:)
- Preheat your griddle to 350 degrees.
- Spray with non stick cooking spray and place the batter in a round shape on the hot griddle.
- Flip them over when little bubbles start making there way through the middle of the pancakes.
- Cook for another 3 to 4 minutes or until golden brown and cooked through.
- Serve these pancakes warm topped with fresh peaches, cream and syrup or just plain! 🙂
- Makes 8 larger sized pancakes.
- *To freeze, let the pancakes cool completely and then place them in a large freezer friendly bag or container, separated by pieces of parchment paper. Warm them up in the microwave individually when ready to use.
You May Also Enjoy These Peach Recipes:
*Linking up at:
Savvy Southern Style,Living Well Spending Less,Best Blog Recipes, Miz Helen’s Country Cottage
These pancakes look fabulous! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great day and come back soon!
Miz Helen
Miz Helen recently posted…Bruschetta
Thanks so much Miz Helen! 🙂