Peach Pancakes With Maple Cream Syrup


I love peaches, and they’re at their best during the summer months when they’re in season. Here’s a new peach recipe for the season. Pancakes with peaches. I’ll explain it to you.


Pancakes made with fresh peaches and maple cream syrup! “Peaches and cream” is the perfect flavor combination, and with a cup of strong black coffee, well—all that I can say.

Do you remember I mentioned that they’re simple to make? I guarantee you’ll never go back to packaged pancake mixes after learning how to create delicious pancakes from scratch!

There are no weird stabilizers, taste boosters, or additives in pancakes made from scratch that you get in packaged mixes or those odd jugs that you pour directly into the pan.

You’ll be addicted to these peach pancakes after you give them a try!



  • 1 medium room temperature egg
  • 1¾ cups of all-purpose flour
  • 1 cup of room temperature whole milk
  • ¾ cup of peeled and crushed fresh peaches
  • 3 tablespoons of sugar
  • 3 tablespoons of melted butter
  • 1½ tablespoons of baking powder
  • ½ teaspoon of cinnamon
  • ⅛ teaspoon of nutmeg
  • ¼ teaspoon of salt
  • ¼ teaspoon of baking soda
  • ¼ teaspoon of pure vanilla extract
  • Fresh peach wedges


  • ½ cup of maple syrup
  • 2 tablespoons of heavy cream


  1. Make the crushed peaches first. With little preparation and cleanup, I take fresh, ripe peaches, peel them, and then gently smash them with a fork to unleash their juices and taste. Even without the hack of blanching them beforehand to loosen the peels, ripe, in-season peaches are incredibly simple to peel. If you’re unsure whether your peach is developed enough, use a paring knife to cut an “X” on the bottom of the fruit. Grab the skin’s smallest edges, and they should come off with little effort. If not, cut an “X” in the bottom of the peach and blanch it for 30 to 60 seconds in hot water. The peel will easily come off. But remember that luscious, tree-ripened peaches make these peach pancakes fantastic!
  2. Combine the flour, sugar, salt, baking soda, cinnamon, and nutmeg in a sizable bowl. Measure the milk into a measuring cup, smash an egg into it, and beat it all together. Add the vanilla afterward. This moist mixture should be added to the batter, and it should be gently incorporated. Melted butter is then included after the peaches have been crushed. Avoid overmixing; a few lumps are fine.
  3. For 30 minutes, let the batter rest at room temperature. As the dry ingredients completely absorb the liquids, the batter should gradually thicken. If the batter is too thin due to the extremely juicy peaches, add additional flour. A thin mixture will result in less fluffy pancakes. Here, you’ll need to use some discretion based on your peaches.
  4. Your cast-iron skillet should be heated to medium. Before pouring any butter or pancake batter into the cast iron pan, be sure it has reached the proper temperature. When adding butter to the pan and spreading it around, you can increase the heat as necessary so that it sizzles but doesn’t immediately brown (that’s a sign that it’s too hot!). For a decent pancake to look its best, the butter must be placed properly.
  5. After lightly coating the skillet or griddle with a small quantity of butter, pour 1/2 cup of batter over each pancake. Cook pancakes till golden brown and bubbly.
  6. Once flipped, cook the pancake until it springs back when the center is squeezed (about 90 seconds). Repeat with the remaining batter and transfer to a serving plate.
  7. Make the maple cream syrup by combining heavy cream and maple syrup while your pancakes are cooking. The syrup should be warmed in a small pot before the cream is added as an added step!
  8. Warm pancakes should be served with fresh peaches and maple cream syrup on top.
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