Caramelized Peach Pancakes

July 24, 2014
1 Rating
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
In This Recipe
  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.

See what other Food52ers are saying.

  • Carolyn Cantley
    Carolyn Cantley
  • wkend.baker
  • ChefJune
  • meganvt01
  • fiveandspice
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

7 Reviews

Carolyn C. August 26, 2014
These pancakes look delicious. I'm having trouble copying the recipe.
Ekhidna August 10, 2014
Just made these for breakfast! Delightful! Thank you for posting the recipe.
wkend.baker August 1, 2014
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!
ChefJune July 31, 2014
looks like Brunch on Sunday. The Blew's peaches are back and at their peak. Can't wait!
Author Comment
fiveandspice August 2, 2014
meganvt01 July 31, 2014
Beautiful - I can't get enough peaches this time of year and this will be a hit for weekend breakfast.
Author Comment
fiveandspice August 2, 2014
Practically all I want is peaches right now. They're so good!