Peaches and Cream Pancakes

Updated: Jun 22

I am almost ashamed to admit that I had not tasted a fresh peach until about 5 years ago. A coworker at the time was eating one in front of me and could not stop bragging about how good the peaches are from her garden. I interjected her moment of enjoyment with the sad and little known fact that I did not like peaches. I had actually never had them outside of the canned kind sometimes used in peach cobbler and was not a fan. The look of disbelief on her face was absolutely priceless. She then persisted that I must try a fresh peach from her garden, because a fresh one doesn't taste anything like canned peaches. That very next day, she came to me with prettiest peach covered in the most vibrant gradient-like hues of orange, yellow, and burgundy. After the first bite, I immediately became a peach lover!

A few days ago I thought back to this moment and grabbed a few peaches during a quick stop at the commissary. After church I decided to make brunch and came up with the idea of making Peaches and Cream Pancakes! I always make my pancakes from scratch, because they taste soooo much better than the boxed mixes. My recipe, birthed from trial and error, is super easy and quick! It is also very adaptable to different flours, such as almond meal, as well as using mix-ins, such as chocolate chips. I hope you love this recipe!

Peaches and Cream Pancakes Recipe

6-8 pancakes (depending on size)

For the Pancakes:


1 C sifted All Purpose Flour

1/2 TBS Baking powder

3 TBS sugar

1/2 Tsp cinnamon (more if you like)

1 egg

1 Tsp vanilla

3 TBS oil (I use canola or coconut)

1 C milk (I use vanilla almond milk. You can use more or less milk to adjust the thickness of your pancakes)

For the Peaches

(Multiply the recipe for more servings):

1 Peach (peeled and sliced)

1 Tsp brown sugar

1 Tsp water

For the Cream:

Greek Yogurt

Brown sugar to taste (I used about a spoonful per 1 single-serve cup of yogurt)

Put it all together


Heat a small pot over medium heat. Add in the peaches, sugar and water. Heat until the peaches are just a bit softened. This particular recipe will not produce much of a syrup; just cooked peaches. Set aside.


In a small bowl, stir the brown sugar into the Greek yogurt. refrigerate until ready to use.


Spray a skillet with a little non-stick oil. (Tip: using butter gives you the brown butter rings around your pancakes. I prefer a more uniform color as pictured). Heat the skillet over medium heat (I am not a fan of the large electric pancake griddles). Sift all of your dry ingredients together into a bowl. This will remove all lumps and make your pancakes nice and fluffy. Mix the dry ingredients well. In a separate bowl whisk the egg. Add in the milk, oil, and vanilla. Whisk all the wet ingredients together. Add the liquid into the dry ingredients and whisk just until combined. Whisking the dry and wet ingredients separately cuts down on over-mixing which makes pancakes chewy instead of fluffy.

By the time you finish making your batter, your skillet should have reached the perfect temperature. Splash the skillet with a bit of water. If the water sizzles and evaporates, your pan is ready. Pour the batter into the skillet. Flip the pancakes when the bubbles begin to pop. Remove the pancakes from the pan after about another minute or so. You do not need to spray the pan after each pancake. Following these cooking instructions should produce the perfect golden brown pancakes (as pictured).

Layer it all together:

Plate your pancakes and top with the cooked peaches, then a good sized dollop of the prepared cream. Drizzle with syrup ( I used 100% maple syrup).

Chow down!

Once you have made this tasty dish, shoot me a comment to let me know how you liked it!

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