Cinnamon Peach Pancakes


  • 2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking powder
  • 2 eggs
  • 2 cups buttermilk
  • 1 tablespoon melted butter plus additional butter for the grill or skillet
  • 1 teaspoon pure vanilla extract
  • 1 cup diced fresh peaches about 2 peaches
  • fresh peach slices for garnish if desired


  • In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder.
  • Add diced peaches and toss gently to coat.
  • In a large bowl, beat eggs. Add buttermilk, melted butter, and vanilla. Mix to combine.
  • Add dry ingredients all all once to wet mixture.
  • Mix until just combined.
  • Preheat griddle to medium. You can also use a skillet over medium heat. Place just enough butter on the surface of the griddle to coat it throughout.
  • Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
  • Cook until bubbles appear on the tops of the pancakes and then pop, about 5 minutes. The edges should also be somewhat dry/cooked.
  • With a metal spatula, carefully flip the pancake over to cook for and additional 3-5 minutes.
  • Place onto a serving plate, and top with fresh peach slices, if desired. Serve with maple syrup.