Perfectly fluffy peach pancakes, crisp on the outside, made with sweet, fragrant peaches, topped with maple cream and whipped cream are the best breakfast!
Course: Breakfast and Brunch
For the pancakes, you’ll need:
¾cupcrushed fresh peaches(peeled first)
1cupwhole milk(at room temperature)
1medium egg(at room temperature)
¼teaspoonpure vanilla extract
3tablespoonsmelted butter(plus more for the griddle)
Fresh peach wedges(to serve)
For the maple cream syrup:
First, prepare the crushed peaches. I take fresh, ripe peaches, peel them, and gently crush them with a fork to release juices and flavor with minimal equipment and cleanup! Ripe, in-season peaches are really easy to peel, even without the trick of blanching them first to loosen the peels. If you’re wondering if your peach is ripe enough, make an “X” in the bottom of the peach with a paring knife. Grab the little corners of skin, and they should peel away easily. If not, make an “X” in the bottom of the peach and then blanch it in boiling water for 30-60 seconds. The peel will come right off. But keep in mind, it’s delicious, tree-ripened fruit that makes these peach pancakes great!
In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. In a measuring cup, measure out the milk, and then crack in an egg and beat until well-combined. Beat in the vanilla. Add this wet mixture to the batter, and fold gently just until combined. Fold in the crushed peaches, followed by the melted butter. Don’t overmix––a few lumps are okay!
Let the batter stand at room temperature for 30 minutes. The batter should thicken slightly as the dry ingredients completely absorb the liquids. Fold in more flour if the batter is too thin from super juicy peaches since thin batter will result in less fluffy pancakes. This is where you need to have a bit of judgement according to your peaches.
Heat your cast iron skillet over medium heat. Make sure you preheat the cast iron pan thoroughly before dropping in any butter/pancake batter. You can adjust the heat as needed until the butter sizzles when you add it to the pan and spread it around, but doesn’t immediately brown (that’s a sign it’s too hot!). Good butter placement is key to the signature look of a good pancake.
Brush the pan with a small pat of butter or spread it around with a butter knife, and pour ½ cup of batter for each pancake onto your pan or griddle.Cook until bubbles form on the top of the pancake, and the bottom of the pancake is golden brown.
Flip the pancake once, and cook until the pancake springs back when pressed in the center (about 90 seconds). Transfer to a serving plate and repeat with the rest of the batter.
While your pancakes are cooking, stir together the heavy cream and the maple syrup to make the maple cream syrup. Bonus step is to warm up the syrup in a small pot before adding the cream!
Serve the pancakes warm, topped with fresh peaches and your maple cream syrup.