Buttermilk Pancakes with Warm Maple Peaches & Cream

Something about the holidays that brings on dreams of decadent breakfast. This Buttermilk pancake recipe served with warm maple peaches and cream sure fits that bill.

This sweet breakfast treat would seem to be just as great for supper, dinner lunch or maybe even the morning after.  The key as always is planning and prepping because like all great things planning and prepping is the key.

The Breakfast of Champions

A rich decadent breakfast that you will love.  It will serve between 4-6 people, depending on how hungry you are .  Prep time is 20 minutes and then another 20 to prepare and cook the pancakes. The recipe yields approximately 15-16 pancakes

***Cook time based on preparing 3 pancakes at a time.
**Using scant one-quarter cup batter per pancake

What you Need for Pancakes and a Peach and Cream Sauce

Lets prep the shopping list and get ready

• 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***
• 1 T. vegetable oil
• 2 large firm peaches, pitted and sliced

How to make Tasty Pancakes and a Special Peach Sauce

Now that the ingredients are purchased, its time to start preparing breakfast. Anyone else up for a Pancake spread with warm peaches and cream?

Directions:

• 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 overmix. 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 a scant 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 vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!

Note: Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.

Me

Buttermilk Pancakes with Warm Maple Peaches & Cream

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: maple pancakes

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 20

Author: Linda

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***
• 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 overmix. 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 a scant 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 vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!

Notes

Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!