Georgia Peach Pecan Pancakes (with Cornmeal)

Name: Peach Pecan Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ¾ cup all-purpose flour; ¾ cup plain yellow cornmeal; 2 tablespoons sugar; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ¼ cups buttermilk; 2 eggs; 2 tablespoons butter (melted); ½ cup pecans; Additional butter or canola oil for the skillet or griddle; 3 medium peaches cut into very thin wedges; Powdered sugar, whipped cream, syrup ((for serving))

5 from 1 vote

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When Georgia peaches are at their sweetest, there’s no better use for them than in a batch of my Georgia Peach Pecan Pancakes. This golden cornmeal batter features Georgia pecans and caramelized lightly caramelized peach in each bite.

Here in Georgia, we take our peaches seriously. Our peach industry has a long tradition going back to 1571, when Franciscan monks first introduced peach trees on St. Simons and Cumberland Islands. By the mid-1800s, home orchards were flourishing across the state, and Georgia peaches were being shipped commercially.

Pancakes topped with peach slices on a decorative plate, with extra peach slices on the side.

Fresh peach season in Georgia runs from May through September, with different varieties coming in and out of season during those months. I take advantage of the season for making everything from peach crisp to homemade peach ice cream to these pancakes while they’re available, because once they’re gone, you’re waiting another year.

This recipe uses two of Georgia’s finest crops, our peaches and our pecans, which together make a pancake with a genuinely Southern pedigree.

Recipe Snapshot: Georgia Peach Pecan Pancakes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Southern

Cooking Method: Griddle/Stovetop
Primary Ingredients: Flour, cornmeal, sugar, buttermilk, eggs, pecans, peaches
Skill Level: Easy

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What Makes This Recipe Special

The cornmeal in the batter makes these pancakes unique. Yellow cornmeal adds a nutty flavor with a slightly crispy edge that you simply don’t get from an all-flour batter. It’s a small addition with a noticeable result.

The peach wedges result in lightly caramelized peaches pressed onto the surface, with crunchy pecans throughout every bite.

And then there’s the fact that both main ingredients are Georgia-grown. Peaches and pecans, from the same state, doing exactly what they were meant to do together.

Key Ingredients

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Yellow cornmeal — This is what sets these apart from a standard pancake recipe. It contributes its own subtle nuttiness and gives the edges a slightly crispier texture than an all-flour batter. Use plain yellow cornmeal, not self-rising or a corn flour blend.
Fresh peaches — They need to be fully ripe. A peach that smells fragrant and yields just slightly when pressed will caramelize beautifully on the griddle and bring real sweetness to the finished pancake. An underripe peach won’t do either.
Buttermilk — The tangy acidity of buttermilk balances the sweetness of the peaches, activates the leavening, and keeps these pancakes light and tender rather than dense.
Georgia pecans — The pecans stirred into the batter add a rich, buttery crunch in every bite. Use either halves or chop them roughly.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

Recipe Variations and Substitutions

If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of either white vinegar or lemon juice to a measuring cup and filling it to the 1¼-cup line with whole milk. Stir gently and let it sit for five minutes before adding it to the recipe.
If you want something a little fancier than plain maple syrup, cook a couple of sliced peaches with a tablespoon of butter and a teaspoon of brown sugar in a small saucepan until they’re soft and syrupy. Spoon that over the finished pancakes instead.
Nectarines work well in place of peaches when peaches aren’t at their best. They’re in the same family and hold up just as well on the griddle.

How to Make Georgia Peach Pecan Pancakes

A mixing bowl with cornmeal, flour, sugar, and baking powder separated inside.

STEP 1. Sift the flour, cornmeal, sugar, baking powder, and baking soda together into a large bowl.

A person pours melted butter into a bowl of batter while whisking the mixture on a kitchen counter.

STEP 2. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.

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A person pours liquid into a bowl of flour and stirs the mixture with a spoon on a countertop.

STEP 3. Pour the wet ingredients into the dry and whisk until just combined. A few lumps in the batter are fine and expected.

A mixing bowl with batter, pecan halves, and a wooden spoon on a kitchen counter.

STEP 4. Stir in the chopped pecans and let the batter rest for about five minutes while you get the griddle ready.

Pro Tip

Stop mixing the moment the dry streaks disappear. Overmixing develops gluten and leads to tough, flat pancakes. Lumps in pancake batter are not a problem; overworked batter is.

STEP 5. Melt the butter on a griddle or in a large non-stick skillet over medium heat.

Pro Tip

The griddle is at the right temperature when a few drops of water skitter across the surface and evaporate within a second or two. If the cooking surface is too cool, the pancakes will be pale and dense; too hot, and the bottoms will burn before the centers finish cooking.

Five pancake batters cooking on a griddle, starting to bubble but not yet flipped.

STEP 6. Pour 1/4 cup batter for each pancake onto the heated griddle.

Three pancake batters on a griddle; two topped with fresh peach slices, one plain, cooking.

STEP 7. Quickly arrange 3 peach wedges on top of each pancake.

STEP 8. Cook the pancakes for 3 to 4 minutes, until bubbles form across the surface and the edges look set and no longer wet.

STEP 9. Flip carefully and cook the other side for 2 to 3 minutes, until the peaches are lightly caramelized and the edges of the pancake are golden brown.

Pro Tip

To keep the finished pancakes warm while you cook the next round, transfer them to a wire rack set on a baking sheet and place them in a low (200 degree) oven. The rack keeps air circulating so the bottoms don’t go soft.

STEP 10. Serve the pancakes peach-side up with butter and maple syrup or a spoonful of whipped cream.

Pancakes with peach slices on a decorative plate, served with extra fresh peach slices on the side.

Recipe Tips

Let the batter rest for five minutes before you start cooking. This gives the leavening time to activate and allows the cornmeal to hydrate slightly.
Thin peach wedges caramelize better than thick ones. Aim for 10 to 12 wedges per fruit for the right thickness.
The batter is best made and used right away. If you want to get ahead, sift the dry ingredients together the night before and store them covered on the counter. Whisk in the wet ingredients just before you’re ready to cook.

How to Serve

Serve these peach-side up so you can see the caramelized peaches on top. Butter and good maple syrup are all they really need. However, if you have extra ripe peaches, slice a couple and cook them in a pan with a little butter and brown sugar to make a quick compote. It’s very much worth the extra five minutes it takes to make.

For a full brunch spread, these pair well with crispy bacon or my Spicy Breakfast Sausage for something on the savory side. If you’re cooking for a crowd and want to round out the table with a second option, my Cinnamon Brown Sugar Waffles go well alongside.

When peach season ends and you’re looking for a similar fruit-forward pancake, try my Spiced Pear Pancakes. Same spirit, different season.

How to Store

Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. The toaster oven is the best way to reheat them. It brings back the crispness in the cornmeal edges that you get fresh off the griddle. A microwave works, but it leaves them softer.

These freeze well. Lay the cooled pancakes in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in a toaster oven or in a 325-degree oven for about 10 minutes.

Questions About Georgia Peach Pecan Pancakes

Can I use frozen peaches instead of fresh to make peach pecan pancakes?

Frozen peaches release a lot of liquid as they thaw, which makes caramelizing them on the griddle difficult and can add unwanted moisture to the batter. In-season fresh peaches are preferable for this particular recipe.

What does cornmeal do in pancakes?

Cornmeal adds a subtle nutty, slightly earthy flavor and gives the edges of the pancakes a crispier texture than an all-flour batter. In this recipe it works as a natural partner to the peaches, providing a savory undertone that keeps the sweetness balanced.

Can I make the pancake batter ahead of time?

The batter is best made right before you cook. Once the wet and dry ingredients are combined, the leavening begins to activate, and batter that sits too long loses some of its lift. What you can do the night before is sift the dry ingredients together and store them covered on the counter, then whisk in the wet ingredients just before cooking.

Do I need to peel the peaches?

In my opinion, it’s not necessary. Most peach varieties have a thin skin that softens during cooking and won’t affect the flavor or texture in any real way. If you prefer peeled peaches for a cleaner look, bring a pot of water to a boil, score an X in the bottom of each peach, and drop them in for 30 seconds. Transfer immediately to a bowl of ice water and the skins will slip right off.

Have a question or thought to share?

If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.

Thank you for stopping by. It means a lot to have you here.

5 from 1 vote (1 rating without comment)

14 Comments

Anita says:

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So lucky you’re still in peach season! I would totally enjoy them with breakfast like these pancakes!

1. Lana Stuart says:
  
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  We’re right at the very end of the season, Anita, so I’m trying to enjoy every last minute of it!
  
Erin @ Texanerin Baking says:

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That’s a long peach season! Consider me very jealous. ;) And these pancakes look like the perfect way to start the day! I love the added pecans.

1. Lana Stuart says:
  
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  It is long, Erin, because we have so many different varieties that ripen at different times. We really fortunate!
  
Brenda@SugarfreeMom says:

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Peaches and Pecans make a perfect combo and awesome breakfast!

1. Lana Stuart says:
  
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  Thanks, Brenda. I think so, too!
  
Cookin Canuck says:

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What a great way to highlight those beautiful Georgia peaches and to change up the usual pancakes. Perfect for Sunday brunch!

1. Lana Stuart says:
  
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  Definitely a great brunch recipe, Dara. Just different enough to be very interesting.
  
Angie says:

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What a great combo! I love peaches. We had a few bushes in our yard when I was a kid, but now I always gravitate toward nectarines, especially the white ones. My husband’s aversion to peach fuzz made me switch. Can’t wait to make these pancakes, yum!

1. Lana Stuart says:
  
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  I do hope you’ll give them a try, Angie. You could probably sub nectarines for the peaches if you wanted to.
  
Lora @cakeduchess says:

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I have had some delicious peaches in Georgia and now I am having a mad craving for your pancakes! These look fantastic, Lana…and love the addition of pecans. :)

1. Lana Stuart says:
  
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  Thanks, Lora. Peaches and pecans do really compliment each other :-)
  
Heather | girlichef says:

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This is exactly what I want for breakfast this morning. Peaches and pecans are an awesome combo! When I went to Georgia for the first time, I hunted down fresh peaches, boiled peanuts, and pecans first thing.

1. Lana Stuart says:
  
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  You just reminded me that it’s time to hunt down some green peanuts for boiled peanuts! Farmers are harvesting right about now and I always like to get some in the freezer for later in the year :-)