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Cornmeal Peach Pancakes

Juicy summer peaches and hearty cornmeal star in these tender, fluffy cornmeal peach pancakes that are a perfect stack for summer!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 290kcal


  • 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!


Pancakes are best if served immediately after making.


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