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Cinnamon Peach Pancakes

These fluffy and sweet pancakes are packed with juicy peaches and a hint of cinnamon, making them the perfect cozy breakfast for any morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp ground cinnamon Essential for flavor
  • 1 pinch salt
Wet Ingredients
  • 1 large egg Whisked
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp butter Melted and cooled
Fruit
  • 1 cup diced peaches Fresh or thawed frozen

Method
 

Preparation
  1. In a mixing bowl, combine flour, baking powder, cinnamon, sugar, and salt.
  2. In another bowl, whisk the egg and then stir in milk, vanilla, and cooled melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined; the batter can be a bit lumpy.
  4. Fold in the diced peaches.
Cooking
  1. Heat a buttered pan over medium heat.
  2. Scoop about a quarter cup of batter for each pancake onto the hot pan.
  3. Cook until bubbles form and edges appear set, about 3-4 minutes.
  4. Flip the pancakes and cook until golden brown on the other side, about 2-3 minutes.

Notes

Store leftovers in the refrigerator for up to three days with wax paper between layers, or freeze for longer storage. To reheat, use a toaster for a crispy edge.