Recipes and Cooking Buttermilk-Peach Pancakes with Honey Butter Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 3, 2020 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 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) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 211 Calories 12g Fat 23g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.