Cinnamon Peach Pancakes

If you’re craving a comforting breakfast that feels like a warm hug, these Cinnamon Peach Pancakes are exactly what you need! Fluffy pancakes infused with fragrant cinnamon and topped with juicy peaches make for a heavenly start to your day. Whether it’s a lazy Sunday morning or a special brunch, this recipe brings the taste of summer to your plate.

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Why You’ll Love This Recipe
Perfectly Fluffy – These pancakes are light, airy, and melt-in-your-mouth good.
Summer in Every Bite – The sweet, juicy peaches paired with cinnamon bring sunshine to your breakfast table.
Easy to Make – No special equipment or techniques needed.
Family Favorite – Both kids and adults will love this cozy, fruity dish.
Versatile – Enjoy them as a weekend treat or a special weekday breakfast.

Ingredients You’ll Need

For the Pancakes:
1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 cup buttermilk (or milk + 1 tbsp lemon juice)
2 large eggs
3 tbsp melted butter (plus more for greasing the pan)
1 tsp vanilla extract

For the Peach Topping:
2 cups fresh or canned peaches, sliced (drain if using canned)
1 tbsp butter
1 tbsp brown sugar
½ tsp ground cinnamon
1 tsp lemon juice

Optional Toppings:
Whipped cream
Maple syrup
Chopped pecans or walnuts
Powdered sugar for dusting

Tools You’ll Need

Large mixing bowl
Medium skillet or non-stick griddle
Whisk or electric mixer
Spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Pancake Batter
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Step 2: Cook the Pancakes
Heat a skillet or griddle over medium heat and lightly grease with butter.
Pour ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Transfer to a plate and keep warm. Repeat with the remaining batter.

Step 3: Make the Cinnamon Peach Topping
In a medium skillet, melt the butter over medium heat.
Add the peaches, brown sugar, cinnamon, and lemon juice.
Cook for 5-7 minutes, stirring occasionally, until the peaches are tender and caramelized.
Remove from heat and keep warm.

Step 4: Assemble and Serve
Stack the pancakes on serving plates.
Spoon the warm cinnamon peach topping over the pancakes.
Add whipped cream, drizzle with maple syrup, and sprinkle with chopped nuts or powdered sugar if desired.

Tips for Perfect Pancakes
Don’t Overmix – Stir the batter until ingredients are just combined for the fluffiest results.
Use Medium Heat – Too hot and the pancakes will burn outside while remaining raw inside.
Keep Warm – Place cooked pancakes in a low oven (around 200°F) to keep warm while finishing the batch.
Fresh or Frozen Peaches – Both work well. If using frozen, thaw and drain before cooking.
Try a Non-Stick Skillet – It ensures even cooking and easy flipping.

Serving Suggestions
Serve with Greek yogurt for added protein.
Pair with a smoothie or fresh juice for a vibrant breakfast.
Enjoy with a hot cup of coffee or tea for a cozy morning vibe.

How to Store & Reheat

Storing:
Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
Freeze: Layer with parchment paper and freeze in a zip-top bag for up to 2 months.

Reheating:
Microwave: Warm in 20-30 second intervals.
Toaster: Crisp up pancakes for a slightly crunchy edge.
Stovetop: Reheat in a covered skillet over low heat until warmed through.

Frequently Asked Questions

1. Can I use pancake mix instead?
   Yes! Just add cinnamon to your mix and follow package instructions for the base.
2. Are canned peaches okay to use?
   Absolutely. Just drain them well before cooking to avoid excess liquid.
3. What if I don’t have buttermilk?
   You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
4. Can I make these gluten-free?
   Yes! Use a 1:1 gluten-free flour blend and ensure your baking powder and other ingredients are gluten-free.

Final Thoughts

These Cinnamon Peach Pancakes are the ultimate way to celebrate the flavors of summer or add a cozy touch to your morning routine. With their fluffy texture and rich cinnamon-peach topping, they’re bound to become a family favorite. Whether you’re hosting brunch or just treating yourself, this recipe delivers warmth, sweetness, and a whole lot of joy on every plate.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 9g | Carbohydrates: 45g | Fat: 16g | Fiber: 3g | Sodium: 430mg

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