Peaches and Cream Pancakes

Beverley Williams


The peach puree should be about 1/4 cup.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 1 1/2 c
    all-purpose flour sifted before measuring
  • 1 tsp
  • 3 Tbsp
  • 1 3/4 tsp
    baking powder
  • 2
  • 3 Tbsp
    melted butter
  • 1 c
  • 1 large
    peach, peeled and pitted
  • 1
    peach peeled, pitted and sliced thin, optional
  • ·
    cool whip
  • ·
    cooking spray
  • 1 tsp
  • 1/4 tsp

How to Make Peaches and Cream Pancakes


  1. Take the large peach. Peel and pit it then pureed it in a blender. Set aside.
  2. Sift the flour before measuring. Then re-sift with the salt sugar, baking powder and cinnamon.
  3. Lightly beat the egg.
  4. Add the egg, buttermilk, vanilla, butter and peach puree to the flour mixture.
  5. Stir until just blended. Don't over mix.
  6. Heat a griddle or large skillet over medium heat. Spray with cooking spray.
  7. Take the second peach and peel pit and thinly slice it.
  8. Drop 2 T of the batter unto the griddle.
  9. Cook until bubbles form. Then Flip the pancake carefully. Continue cooking until the pancake is done.
  10. To serve, stack pancakes on a plate. Top with the thin peach slices and cool whip if desired.

Printable Recipe Card

About Peaches and Cream Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American

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