Juicy summer peaches and hearty cornmeal star in these tender, fluffy cornmeal peach pancakes that are a perfect stack for summer!
Yep, we’re still leaning into all the peach recipes and that definitely doesn’t exclude your morning pancakes!
These pancakes are just brimming with that mid-summer goodness you gotta love. And love this masterpiece of a stack we definitely do.
Cornmeal pancakes are usually either hit or miss texture-wise, ya know? These pancakes are mostly definitely a hit and we were honestly BLEW away with how perfect the texture is.
Picture a soft, tender, cornmeal buttermilk pancake base with juicy summer peaches in every bite. That’s these pancakes in a nutshell.
That’s why you somehow end up eating that extra 3-tower stack.
These Cornmeal Peach Pancakes feature…
- A perfectly tender and fluffy texture
- Sweet, juicy peach slices cooked into each pancake
- Fast and easy to make with minimal ingredients
Making the Cornmeal Peach Pancakes
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Baking powder
- Baking soda
- Melted butter
- Greek yogurt
- Maple syrup for serving
Choosing Your Cornmeal
We recommend a fine-ground yellow cornmeal for these pancakes.
We want these pancakes to have a soft, tender texture and we’ve found that a fine-ground cornmeal is best for achieving that texture.
Tips for Perfect Pancakes
- Use Greek yogurt and buttermilk – these two ingredients are key for getting a moist, fluffy pancake texture!
- Use half flour, half cornmeal – using an equal ratio of flour and cornmeal will prevent the pancakes from getting a tough, gritty texture you often find with cornmeal baked goods.
- Don’t overmix batter – use a very gentle hand when folding the pancake batter as excess mixing may lead to tough pancakes.
- Cook peach slices into each individual pancake – for the maximum peach flavor, we place 2-3 peach slices on the uncooked side of each pancake while they’re cooking, then flip them to the opposite side as you would any pancake.
- Switch up the fruit – blueberries, raspberries, strawberries, or blackberries would all be incredible in these pancakes.
- Top pancakes with peach preserves – for an extra little peach kick!
What to Serve with Pancakes
We like to keep these pancakes nice and simple with just maple syrup drizzled (or dumped lol) on top.
If you have extra peaches on hand, definitely don’t be afraid to top your stack with extra peach slices! And pats of butter if you’re into that.
The texture of these pancakes is like something out of a dream, y’all. I’ve never had a cornmeal pancake so soft and tender as these little beauties.
And the peaches? They just bring all the summer flavors in for a home run.
Only thing left to do is dump way too much maple syrup on your own personal stack and have yourself a good morning.
More pancakes to add to your weekend breakfast agenda!
Cornmeal Peach Pancakes
- 1 cup all-purpose flour, spooned and leveled
- 1 cup finely-ground yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup plain greek yogurt
- 3 tablespoons unsalted butter, melted and cooled
- 1-1/2 cups buttermilk
- Melted butter or vegetable oil for cooking
- 2 medium ripe, yet slightly firm peaches, pitted and thinly sliced
- Additional fresh sliced peaches and maple syrup for topping
- In a large bowl, whisk flour, cornmeal baking powder, baking soda, sugar, and salt. In a separate bowl, whisk egg, greek yogurt, melted butter, and buttermilk until smooth. Gently fold flour mixture into liquid until batter is just combined.
- Preheat a large skillet over medium heat and lightly brush with butter or oil. Working in batches, drop pancake batter by 1/4 cupfuls onto hot skillet.
- Arrange 2-3 peach slices on each pancake and let cook 2-3 minutes per side, flipping once. Keep pancakes warm while you cook the rest.
- Serve pancakes hot with additional sliced peaches and maple syrup on top. Enjoy!