Description
These maple and oatmeal pancakes are elevated with the addition of brandied peaches, offering a delightful twist to a classic breakfast dish.
Ingredients
Units
- 1 lb ripe peaches (about 2-3), cut into 8 pieces
- 1/4 cup brandy
- 2 tablespoons sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Instructions
- In a medium saucepan, combine peaches, brandy, and sugar. Cook over medium heat until peaches are soft and syrupy, about 10 minutes. Set aside.
- In a large bowl, whisk together oats, flour, brown sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook until golden brown on the other side.
- Serve pancakes topped with brandied peaches and maple syrup.
Notes
You can double or triple the peach recipe and jar them for later use. Use your favorite local maple syrup for the best flavor. The oatmeal makes the batter heavier but healthier. Store leftover pancakes in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 400
- Fat: 12
- Carbohydrates: 55
- Fiber: 4
- Protein: 8
- Cholesterol: 50