These pancakes package the classic summer fruit dessert as a luxurious breakfast treat, topped with whipped cream and crunchy toasted almonds. If you have apricots, plums or other ripe stone fruits, you can swap them in for the peaches.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings (12 pancakes) |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings (12 pancakes) |
Ingredients
- 1 2/3 cups all-purpose flour (see Cook’s Note)
- 1/4 cup cornstarch
- 1/4 cup confectioners’ sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for pan
- 1/2 teaspoon almond extract
- 2 ripe peaches, halved and pitted, each half cut into 10 thin slices
- 1/4 cup packed light brown sugar
- 1/4 cup toasted sliced almonds
- Confectioners’ sugar, maple syrup or whipped cream for serving
Instructions
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the flour, cornstarch, confectioners’ sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it’s okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch.
- To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners’ sugar and serve immediately with maple syrup or whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 548 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 4 g |
| Sugar | 32 g |
| Protein | 14 g |
| Cholesterol | 124 mg |
| Sodium | 660 mg |
| Serving Size | 1 of 4 servings |
| Calories | 548 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 4 g |
| Sugar | 32 g |
| Protein | 14 g |
| Cholesterol | 124 mg |
| Sodium | 660 mg |
Reviews
Great flavor and love the almond extract addition!
This was decadent, easy and a great way to start a Sunday!
Made these this morning and they were absolutely delicious. I didn’t deviate from the recipe at all and used fresh peaches and homemade whipped cream. This is a perfect brunch/family breakfast recipe for summertime. Will definitely be making again this summer while peaches are still in season 🙂