Fresh peaches add the perfect amount of sweetness to fluffy buttermilk pancakes. For a twist on flavors, try the lemon-cornmeal or chocolate whole wheat versions.

Source: Better Homes and Gardens

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Karla Conrad

Recipe Summary

total:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For honey butter, in a small mixing bowl beat butter and honey with an electric mixer on low speed until light and fluffy; set aside.

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  • In a large bowl stir together flour, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl whisk together egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the 3/4 cup peaches.

  • For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter if necessary. (For dollar-size pancakes, use about 1 tablespoon batter.) Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning pancakes when surfaces are bubbly and edges are slightly dry. Serve warm with honey butter. If desired, top with additional chopped peaches and syrup.

Lemon-Cornmeal Pancakes with Blueberries:

Prepare as directed, except omit butter, honey, cinnamon, and peaches. Reduce flour to 1 1/4 cups. Add 1/2 cup cornmeal to flour mixture and 1/2 teaspoon finely shredded lemon peel to egg mixture. Stir 1/2 to 1 cup blueberries into batter. Cook pancakes as directed. If desired, top with powdered sugar and additional blueberries.Nutrition analysis per 1 standard-size pancake: 148 cal., 4 g fat (1 g sat. fat), 17 mg chol., 221 mg sodium, 23 g carb. (4 g sugar),1 g fiber, 4 g pro. Daily Values: 1% Vitamin A, 2% Vitamin C, 9% calcium, 6% iron

Chocolate Whole Wheat Pancakes with Strawberries:

For topping, in a medium bowl combine 1 1/2 cups sliced or chopped strawberries and 1 tablespoon granulated sugar; mix well. Let stand while preparing pancakes, stirring occasionally. Prepare pancakes as directed, except omit butter, honey, cinnamon, and peaches. Reduce all-purpose flour to 3/4 cup and substitute packed brown sugar for the granulated sugar. Add 3/4 cup whole wheat flour and 1/4 cup unsweetened cocoa powder to flour mixture. Add egg mixture as directed. Stir 1/2 cup miniature chocolate chips into batter. Cook pancakes as directed. Sprinkle with powdered sugar and serve with the strawberry topping.Nutrition analysis per 1 standard-size pancake: 179 cal., 7 g fat (3 g sat. fat), 17 mg chol., 222 mg sodium, 25 g carb. (11 g sugar), 2 g fiber, 4 g pro. Daily Values: 1% Vitamin A, 18% Vitamin C, 9% calcium, 8% iron

*Tip:

To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

211 calories; total fat 12g; saturated fat 6g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 37mg; sodium 288mg; potassium 95mg; carbohydrates 23g; fiber 1g; sugar 9g; protein 4g; trans fatty acid 0g; vitamin a 305IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 38mcg; vitamin b12 0mcg; calcium 90mg; iron 1mg.
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Reviews

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