Peach Pecan Pancakes
Georgia Peach Pecan Pancakes made with a yellow cornmeal buttermilk batter and fresh peach wedges pressed right into each pancake for a caramelized finish.
Servings 4 servings
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)
Instructions
- Sift together the dry ingredients in a large bowl.¾ cup all-purpose flour, ¾ cup plain yellow cornmeal, 2 tablespoons sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.1 ¼ cups buttermilk, 2 eggs, 2 tablespoons butter
- Add the wet mixture to the dry mixture whisking until just combined.
- Stir in the pecans.½ cup pecans
- Melt a small amount of butter on a griddle or large non-stick skillet over medium heat.Additional butter or canola oil for the skillet or griddle
- Pour 1/4 cup batter for each pancake onto the heated griddle.
- Arrange 3 peach wedges on top of each pancake.3 medium peaches cut into very thin wedges
- Cook the pancakes for 3-4 minutes or until the tops show bubbles.
- Flip and cook the other side 2-3 minutes or until until the peaches are lightly cooked and the edges of the pancakes are golden brown.. If necessary, transfer to a baking sheet and keep warm in a low oven while finishing all the pancakes.
- Serve topped with butter and syrup or whipped cream.Powdered sugar, whipped cream, syrup
Notes
- Use ripe, fragrant peaches for the best caramelization and flavor. Underripe peaches won't soften or sweeten properly on the griddle.
- Cut peaches into thin wedges, about 10 to 12 per fruit, for the right thickness.
- Do not overmix the batter. Stop as soon as the dry streaks disappear. Lumps are fine.
- Let the batter rest for 5 minutes before cooking to give the leavening time to activate.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in a toaster oven for the best texture.
Nutrition
Serving: 1 | Calories: 489kcal | Carbohydrates: 62g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 642mg | Potassium: 524mg | Fiber: 6g | Sugar: 20g | Vitamin A: 792IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 3mg
