Betty Crocker Peach Pancakes offer a delightful breakfast option that combines fluffy pancakes with the sweet, juicy goodness of fresh peaches. Perfect for a weekend brunch or a cozy weekday morning, the pancakes are sure to brighten anyone’s day.
When it comes to making the peach pancakes, you can swap in whole wheat flour for a nuttier flavor or try almond milk if you’re dairy-free. If peaches aren’t in season, feel free to use canned or frozen peaches, just make sure to drain them well. Also, if you’re watching your sugar intake, reducing the sugar slightly won’t compromise the pancakes too much.
Pancakes, Waffles & Crepes
Betty Crocker Peach Pancakes Recipe
Ingredients
- 1 egg
- 1 cup flour
- 3/4 cup milk
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 medium peach, peeled and chopped
Instructions
- Beat 1 egg with a hand beater until fluffy, making sure it gets some good air in there.
- In the same bowl, add 1 cup flour, 3/4 cup milk, 2 tablespoons vegetable oil, 2 tablespoons sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon. Mix until just combined, being mindful not to overmix because nobody likes tough pancakes.
- Carefully fold in 1 medium peach, peeled and chopped, ensuring even distribution of peachy goodness throughout the batter.
- Grease your griddle and heat it over medium heat, waiting for that perfect moment when a drop of water dances across the surface.
- Pour about 3 tablespoons of batter onto the hot griddle for each pancake, and cook until the edges puff and look dry, which usually takes a couple of minutes.
- Flip the pancake and cook the opposite side until it’s golden brown, typically about another minute or two.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 1 of 3: