Creamy Buttermilk Pancakes with Maple-Roasted Peaches
These buttermilk pancakes with peaches are perfect for brunch or a special breakfast.
Servings 14 pancakes
Ingredients
- 2 oz. cream cheese room temperature
- ¼ c. Greek yogurt
- 1 t. vanilla extract
- ¼ c. real maple syrup divided
- 2 c. all-purpose flour
- 1 T. sugar
- 2 t. baking powder
- ½ t. baking soda
- ¼ t. salt
- 2 large eggs whisked
- 2 c. buttermilk
- 3 T. unsalted butter divided, 2T. melted
- 1 T. vegetable oil
- 2 large firm peaches pitted and sliced
Instructions
- Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.
- Pour wet ingredients into the dry ingredients and gently mix to combine. Do not over mix. Set aside.
- Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
- Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with remaining batter. Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through.
- Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.
- To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the sweet vanilla cream, chopped pecans, and a drizzle of real maple syrup. Serve and Enjoy!