Sweet fresh peaches, refreshingly tangy buttermilk and quality cornmeal combine to make one seriously delicious pancake! Now does that sound like a match made in heaven or what? Just enough fresh peach puree to add a delicious fruity undertone of flavor while keeping the pancakes nice and fluffy.
Most recipes for cornmeal pancakes use mostly flour with a token amount of cornmeal. Not this one. We want to experience that wonderful corn flavor! And you’ll still get results that are light and fluffy. My kids devoured these and I enjoyed a second batch for lunch (shhhhhh).
Print
Buttermilk Peach Pancakes with Cornmeal
- Total Time: 31 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Sweet peach puree and cornmeal make these pancakes light and fluffy. A touch of buttermilk adds a delightful tang.
Ingredients
- 1 1/4 cups (296 ml) cornmeal
- 1 1/2 cups (355 ml) buttermilk
- 2 tbsp melted butter
- 2 tbsp honey
- 1 tsp pure vanilla extract
- 2 large eggs
- 1/2 cups (118 ml) fresh peach puree
- 3/4 cups (177 ml) unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Combine the cornmeal and buttermilk in a bowl and let sit for at least 30 minutes.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Whisk in the melted butter, honey, vanilla, eggs, and peach puree with the cornmeal mixture.
- Pour the wet mixture into the dry mixture and stir just until combined. Be careful not to overstir, or the pancakes won’t be fluffy. Let the batter sit for 10 minutes.
- Heat a griddle to 350°F (177°C) and pour ¼ cup of the batter for each pancake.
- Cook the pancakes until golden brown, for about 2 minutes, then flip over and cook for another 2 minutes, or until golden brown.
- Serve immediately with butter and maple syrup.
Notes
- For a richer flavor, use freshly squeezed peach puree instead of canned.
- If the batter seems too thick, add a tablespoon or two of milk or buttermilk at a time until you reach your desired consistency.
- These pancakes freeze well! Wrap cooled pancakes individually in plastic wrap and then store in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1-2 pancakes
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Why add cornmeal to buttermilk pancakes?
Cornmeal adds a slight crunch and a subtle earthy flavor that pairs well with fresh peaches. It also helps the pancakes hold their structure without making them dense.
Can I use frozen peaches when fresh are out of season?
Frozen peaches work fine. Thaw them first and pat them dry to remove excess moisture before folding them in, otherwise the batter can become too wet.
How do I keep the first batch warm while cooking the rest?
Place finished pancakes in a single layer on a baking sheet in a 200F oven. Stacking them while hot traps steam and makes them soggy.
