Buttermilk-Peach Pancakes with Honey Butter

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.

Buttermilk-Peach Pancakes with Honey Butter on white plate with fork
Photo: Karla Conrad
Total Time:
30 mins


  • ½ cup butter, softened

  • 3 tablespoon honey

  • 1 ¾ cup all-purpose flour

  • 2 tablespoon granulated sugar

  • 2 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 1 egg, lightly beaten

  • 1 ½ cup buttermilk or sour milk*

  • 3 tablespoon vegetable oil

  • ¾ cup chopped, peeled peaches

  • Chopped, peeled peaches (optional)

  • Honey (optional)


  1. 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.

  2. 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.

  3. 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


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 (per serving)

211 Calories
12g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 211
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 37mg 12%
Sodium 288mg 13%
Total Carbohydrate 23g 8%
Total Sugars 9g
Protein 4g
Vitamin C 1mg 5%
Calcium 90mg 7%
Iron 1.1mg 6%
Potassium 95mg 2%
Folate, total 37.6mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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