Recipe

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Soft, fluffy, and filled with juicy peaches, these peach pancakes are the kind you make when you want something a little extra.

This recipe works with fresh, frozen, or canned peaches, and it’s one pancake recipe that always disappears fast!

Fluffy stack of peach pancakes topped with peaches and pancake syrup on a plate

Pancakes with Peaches

These peach pancakes are pillowy soft and filled with sweet bites of juicy peaches throughout. The peaches cook right into the batter, giving you that perfect mix of a fluffy pancake and fresh fruit in every bite. The best part is that you can make this recipe year-round with fresh, frozen, or canned peaches.

Ingredients

All-purpose flour is the base for this batter, baking powder gives the pancakes a fluffy texture, and a pinch of salt brings out the flavor. Use any milk (dairy or non-dairy) as the liquid, an egg to bind the ingredients, a little sugar for sweetness, melted butter (or neutral oil) for moisture, and vanilla for that classic pancake batter flavor. Peaches, diced small, become sweet, juicy tidbits inside.

Using Frozen or Canned Peaches

If using frozen peaches, run them under cold water for a minute or two to thaw slightly, then chop them into smaller pieces. Canned peaches work too-just drain them well and dice before adding to the batter.

How to Make Peach Pancakes

Mix the pancake batter.
Combine the dry ingredients first in a large bowl, then add the wet ingredients and mix. The batter should be thick but mostly smooth (a few lumps are ok, just no visible flour).
Fold in the diced peaches.
They should be diced small, the size of blueberries, then mixed into the batter with just a turn of the spatula or two. This coating protects them from the heat.
Cook the pancakes.
Over medium heat, in a greased non-stick pan, for about 2 minutes per side.
Serve warm.
If you’re in full-on peach-season mode, take them over the top with peach syrup. Otherwise, a few diced peaches and classic pancake syrup.

Stack of peach pancakes sliced to show fluffy texture topped with peaches and pancake syrup on a plate

More Pancakes With Fruit Inside

If fluffy pancakes that tuck the fruit inside just right are your thing, try these blueberry pancakes, my strawberry pancakes, or these epic raspberry pancakes. You’re going to love it.

Easy Peach Pancakes (Fluffy Recipe)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Soft, fluffy, and filled with juicy peaches, these peach pancakes are the kind you make when you want something a little extra.

5 from 19 votes

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder, aluminum free
¼ teaspoon salt
2 tablespoons sugar
1 ¼ cups milk
1 egg
3 tablespoons melted butter, or neutral oil
1 cup diced peaches, fresh, canned, or thawed if frozen

Instructions

Peel, slice in half, and discard the pit. Then dice the fresh peaches. If using frozen peaches, thaw them by running them under cold water for a minute or two and dice them. Dice canned peaches.

Make the pancake batter:

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle by pushing the ingredients to the sides, then pour in the milk, egg, butter, and vanilla. Use a fork to whisk the egg, right in the bowl, then mix it with the other liquid ingredients. Mix from the outside of the bowl in to incorporate everything into a thick batter.
Add the diced peaches to the bowl and gently fold them into the batter with a rubber spatula. This light coat of batter tucks them inside your pancake and protects them from the heat.

Cook the pancakes:

Heat a large non-stick pan over medium heat. Once hot, grease it with butter, oil, or spray. Immediately, pour ¼ cup of batter onto the greased pan. I usually use the back of the scoop to gently spread the batter and check that there’s an even amount of raspberries in each pancake.
Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Remove from the pan onto a plate and cover them with a kitchen towel or keep them warm in the oven on a sheet pan, at 200F while you cook the rest.

Serve & store:

Build your stack, top with butter, peach syrup, or more diced peaches. A bit of whipped cream will take these pancakes over the top.
Refrigerate leftover pancakes in an airtight container for up to 3 days. Or, freeze them flat, then transfer them into a zip bag and keep them frozen for up to 3 months. Warm them up in the microwave for 30 seconds to 1 minute to enjoy.