After enjoying peaches for dinner and then dessert, there was no way I could leave out what is probably my favourite meal of the day – breakfast! I’ve tried an awful lot of different pancake recipes in the short time that I’ve been cooking, from basic blueberry or chocolate chip pancakes to somewhat fancier kinds like lemon poppyseed and carrot cake. But for some reason, I had never thought to try putting peaches in a pancake. I have no idea why, because these pancakes turned out to be one of the best kinds I’ve ever tried!
The original recipe for peach pancakes that inspired me looked absolutely amazing, but I had a bunch of blueberries to use up from the chicken salad with peaches and blueberries I had made earlier, so I decided to throw them into the pancakes too because blueberries pair so well with peaches. I also love adding fruit sauces to pancakes so I made a quick peach sauce by simmering some diced peaches with a bit of sugar, water, and cinnamon.
It was absolute torture trying to quickly photograph these before eating them because they smelled so good and Ryan was already eating his and calling out to me how good they were, so when I finally got to eat mine I devoured them in seconds! The sweet bursts of flavour from the peaches and blueberries really paired well with the warmth of the cinnamon and spices in both the sauce and pancakes. These were a little more labour intensive than most pancake recipes, mostly because I'm ridiculously slow at peeling peaches, but the end result was definitely worth it!
You could try serving these with a blueberry sauce instead of peach sauce if you want blueberry to be the predominant flavour, or leave off the sauce and simply top them with some fresh fruit or a light dusting of powdered sugar. I also think these would be delicious with raspberries in place of the blueberries, or you could leave out the extra berries and just let the peaches shine all on their own. Any way you choose to serve these, I don’t think you’ll be disappointed!
Peach Blueberry Pancakes with Cinnamon Peach Sauce
Adapted from Like Mother Like Daughters
Serves 4 (about 12 pancakes)
1 cup diced peeled peaches
1 teaspoon cinnamon
2 tablespoons sugar
1/4 cup water
1 1/4 cups buttermilk
2 tablespoons oil
1/2 teaspoon vanilla
1 1/4 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup diced peeled peaches
1/2 cup blueberries, plus more for serving
To make the sauce, add the diced peaches, cinnamon, sugar, and water to a small saucepan. Bring to a boil, then reduce to simmer while pancakes are cooking. Stir occasionally, mashing peaches if smoother sauce is desired. If sauce gets too thick, add a bit more water.
To make the pancakes, mix the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg) together in a large bowl. In a separate bowl, blend the egg, buttermilk, oil, and vanilla.
Add the wet ingredients to the dry and stir just until combined. Gently fold in peaches and let sit 5 minutes. Batter will be lumpy.
Heat a large non-stick skillet over medium-high heat and grease lightly. Drop batter by the 1/4 cup full onto the skillet. Immediately sprinkle blueberries evenly over pancake. (You could add the blueberries directly to the batter with the peaches but it will be harder to ensure they’re evenly spread, so I preferred adding them after). Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break. Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.
Serve immediately with the peach sauce poured over top each stack of pancakes, and sprinkle with additional blueberries. Serve with maple syrup, if desired.