Caramelized Peach Pancakes

By • July 24, 2014 • 7 Comments

105 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These are adapted from the Smitten Kitchen Cookbook by Deb Perelman. They're rich, fluffy pancakes, and the peach slice perched atop each cake caramelizes a bit and softens sweetly as it cooks. Do be sure to put the pancakes in the oven as you finish them, otherwise they might not cook through.fiveandspice

Makes about eight 4-inch pancakes

  • 1 large egg
  • 1 cup full-fat Greek yogurt
  • 2 tablespoons sugar
  • 1 teaspoon bourbon
  • 1/2 teaspoon grated fresh ginger
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 ripe peach, halved, pitted, and thinly sliced (about 1/8-inch thick slices)
  • Butter for frying
  1. Heat your oven to 250° F. In a large bowl, stir together the egg, yogurt, sugar, bourbon, and ginger until smooth.
  2. In a smaller bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Gently fold the dry ingredients into the wet just until combined. The batter should still be lumpy.
  3. Heat a skillet or frying pan over medium-low heat. Add a good chunk of butter and let it melt and foam. Then, add plops of batter in approximately quarter-cup scoops. Leave about 2 inches between each pancake, since they spread as they cook. Put a peach slice on top of each batter puddle (it's okay if the slice is bigger than the puddle, because the puddle will spread.)
  4. Cook the pancakes until they have set around the edges and bubbles start to form on their tops (about 3 to 4 minutes). Then, add a titch more butter to the pan and gently, carefully flip each pancake so the peach slice winds up on the bottom. Cook on the second side until the peach is nicely caramelized and the pancake is getting golden brown, about 5 minutes (if the peaches start burning, lower the heat). Transfer the finished pancakes to a baking sheet and put them in the oven to stay warm and to make sure they set up in the middle. Repeat the cooking process with the remaining batter. Serve with maple syrup and butter and maybe some whipped cream if you're feeling wild and crazy.
💬 View Comments ()

Comments (7) Questions (0)

Default-small
Default-small
B933e169-1f00-4122-97cc-4cc9d65e1746.stringio

9 months ago Carolyn Cantley

These pancakes look delicious. I'm having trouble copying the recipe.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

10 months ago Ekhidna

Just made these for breakfast! Delightful! Thank you for posting the recipe.

D95ab816-e4ab-4681-914a-548d9e543143.photo

10 months ago Natalie

I actually made these today! Huge hit with my mom who is the world's biggest critic in the kitchen.
I added a bourbon peach compote rather than syrup. LOVED IT!

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp

10 months ago ChefJune

June is a trusted source on General Cooking.

looks like Brunch on Sunday. The Blew's peaches are back and at their peak. Can't wait!

C4b35b3e-a030-4605-bcae-f5a7ba4644f4.sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay!

1f596ae9-f36c-4022-8b52-0c8583fd70b0.meg_b_f52

10 months ago meganvt01

Beautiful - I can't get enough peaches this time of year and this will be a hit for weekend breakfast.

C4b35b3e-a030-4605-bcae-f5a7ba4644f4.sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Practically all I want is peaches right now. They're so good!