Seared Peach Pancakes

Peaches are baked right into these sweet pancakes. Serve with warm maple syrup for a special breakfast recipe.

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  • Makes: 8 servings
  • Serving Size: 2 pancakes
  • Yields: 16 pancakes
  • Prep: 10 mins
  • Cook: 4 mins per batch
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Seared Peach Pancakes
medium peaches, nectarines, or apples
cup sugar
teaspoons baking soda
1 3/4
cups milk
tablespoons butter, melted
tablespoon malt vinegar
Maple syrup
  1. Slice fruit crosswise about 1/4 inch thick, cutting around pit to form rings. For apples, core and slice crosswise; set aside. In a bowl combine flour, sugar, and baking soda. Make well in center of flour mixture; set aside.
  2. In another bowl whisk together eggs, milk, melted butter, and vinegar. Add egg mixture to flour mixture. Stir until moistened.
  3. Add about 1 teaspoon butter to a hot, large nonstick skillet or griddle. Place a peach slice on hot skillet. Pour or spread a scant 1/4 cup batter over peach slice. Cook over medium heat about 2 minutes on each side until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter and peach slices; add butter to skillet as needed. Serve warm with maple syrup. Makes 8 servings.
From the Test Kitchen
Test Kitchen Tip:

To slice peaches or nectarines into rings, slice the fruit crosswise around the pit, then peel off the ring. If you use apples, core the fruit first, then slice into rings.

Nutrition Facts (Seared Peach Pancakes)
    Per serving:
  • 409 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 112 mg chol.,
  • 446 mg sodium,
  • 64 g carb.,
  • 2 g fiber,
  • 37 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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