Cornmeal Peach Pancakes
Juicy summer peaches and hearty cornmeal star in these tender, fluffy cornmeal peach pancakes that are a perfect stack for summer!
Servings 4 servings
Calories 290kcal
Ingredients
- 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
Instructions
- 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!
Notes
Pancakes are best if served immediately after making.
Nutrition
Serving: 2pancakes (calculated without additional peaches and syrup) | Calories: 290kcal | Carbohydrates: 46.9g | Protein: 8.2g | Fat: 8.4g | Saturated Fat: 4.5g | Cholesterol: 50mg | Sodium: 433mg | Potassium: 482mg | Fiber: 2.9g | Sugar: 14.8g | Calcium: 179mg | Iron: 2mg