Teresa's Recipes
Peach and Nectarine Pancakes
Welcome the sunny embrace of summer mornings with these delightful Peach and Nectarine Pancakes. Each fluffy pancake is generously studded with juicy, sun-ripened peaches and nectarines, creating an irresistible symphony of flavors. This is a twist on traditional pancakes that originated in Ancient Greece and has been a beloved breakfast staple through the centuries.
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 2 tablespoons Sugar
- 1 1/2 cups Milk
- 1 Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 Peaches, pitted and diced
- 2 Nectarines, pitted and diced
- For serving Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 10g
- Carbs: 65g
- Protein: 10g
- Sodium: 300mg
- Sugar: 20g
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in the diced peaches and nectarines until evenly distributed in the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles start to form on the surface, then flip the pancake and cook for another 1-2 minutes, or until golden brown.
- Repeat this process with the remaining batter, adding more butter or spray as needed.
- Serve the pancakes warm, drizzled with rich maple syrup and topped with additional diced peaches and nectarines, if desired.
Tips
- For a variation, try adding a dash of cinnamon to the batter for a warm, spicy note that complements the peaches and nectarines beautifully.
- Leftover pancakes can be cooled, wrapped, and refrigerated for up to 2 days, then reheated in a toaster or oven when ready to serve.