Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, mix buttermilk, egg, and melted butter. Pour wet mixture into dry ingredients, stirring gently.
- Fold in diced peaches into the batter, ensuring evenly distributed.
- Preheat a non-stick skillet over medium heat for about 5 minutes and grease with cooking spray or butter.
- Pour approximately 1/4 cup of the batter onto skillet and cook until bubbles form, then flip and cook until golden brown.
- Stack pancakes on a warm plate, drizzle with warm peach syrup, and add whipped cream if desired.
Nutrition
Notes
Allow the batter to sit for 5-10 minutes before cooking for enhanced fluffiness. Store extras in an airtight container in the fridge for up to 3 days or freeze for 2 months.
