Juicy summer peaches and hearty cornmeal star in these tender, fluffy cornmeal peach pancakes that are a perfect stack for summer!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1cupall-purpose flour, spooned and leveled
1cupfinely-ground yellow cornmeal
1/3cupplain greek yogurt
3tablespoonsunsalted butter, melted and cooled
Melted butter or vegetable oil for cooking
2mediumripe, 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!
Pancakes are best if served immediately after making.