Recipe

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Delicious fluffy pancakes with juicy peaches in every bite are just the thing to make when you're craving an epic breakfast!

This recipe works with fresh, frozen, or canned peaches and includes all the tips to ensure the best pancake stack!

large stack of pancakes topped with peach slices

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Ingredients
How to Make Peach Pancakes
Fluffy Peach Pancakes

Ingredients

The ingredient measurements for peach pancakes are in the recipe card; but in case you’re thinking about making swaps, here is what will work for each ingredient:

All-purpose flour: the base for these pancakes. You can use this gluten-free pancake recipe and add peaches to the batter.
Baking powder: the key ingredient to making these pancakes fluffy. Pancakes without baking powder do not hold fruit and add-ins well.
Salt: a little to enhance the flavor of these pancakes.
Sugar: just a little to sweeten the peachy batter and give the pancakes a golden color.
Milk: use regular milk or your favorite dairy-free alternative. Pancakes with oat milk are also delicious with peaches added in.
Egg: the ingredient used to hold the batter together. While you can use one of these egg substitutes for pancakes this recipe for pancakes without eggs is also great.
Butter: adds flavor to the batter. Can be omitted.
Peaches: this recipe works well with canned peaches (drained) fresh peaches, and frozen sliced peaches!

Frozen, Canned or Fresh Peaches for Pancakes

To make peach pancakes, you can use canned peaches, frozen peach slices (like the ones for peach smoothies), and juicy fresh peaches! A few notes for each type before you add them to the pancake batter:

Fresh Peaches
Wash and peel the fresh peaches, slice them in half, remove the pit, and chop them into small cubes. I prefer to add them to the batter rather than topping the pancakes on the griddle after pouring the batter.

Frozen
Thaw the sliced peaches by running them under fresh water. Frozen peaches won’t thaw out enough during the cooking process.

Canned
Canned peaches are always a great option for these pancakes and making peach syrup! You don’t need the syrup from the can, just the peaches.

How to Make Peach Pancakes

These peach pancakes are a breeze to make. To ensure the best pancake batter and the fluffiest stack, here are a few tips for each step:

Add the peaches
If using frozen peach slices, thaw them out under running water and then dice them into small pieces. If using fresh, peel the peaches first. Then, fold them into the batter.
Cook on the first side
One way to ensure success is to heat your non-stick pan or griddle first over medium-high heat. Once hot, grease it well -with oil or butter. Then, pour the pancake batter onto the hot surface, ensuring that each pancake has peaches in the batter, for about 2 minutes.
Flip
Flip the pancakes over using a spatula when the edges look defined and there are bubbles throughout. Cook the second side for one more minute. Remove them from the pan and cook the rest.
Serve
Stack them high and enjoy topped with your favorite pancake syrups or toppings.

You can also double the batch and freeze these pancakes for a new recipe to warm up in the toaster on busy mornings. It’s much more tasty and better for you than those paper-thin, storebought pancakes.

Syrups and Toppings for Peach Pancakes

Topping your Peach Pancakes with my Homemade Peach Syrup is a great place to start, but there are many other delicious ways to top a stack of these pancakes:

Cinnamon Syrup – if you love that cinnamon and peach combination
Homemade Strawberry Syrup – summer fresh berries and peaches make an epic combination
Brown Sugar Syrup
Whipped cream + diced peaches
Vanilla Greek yogurt + blueberries
Want more pancake topping ideas? I’ve got 50+ here, everything from homemade syrups to fruit, spreads, and mix-ins.

Fluffy Peach Pancakes

Servings: 12

Prep Time: 5

Cook Time: 10

Total Time: 15

Delicious fluffy pancakes with juicy peaches in every bite are just the thing to make when you're craving an epic breakfast!

5 from 18 votes

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Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
2 medium peaches, (about 1 cup), diced*

Instructions

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
Add the peaches to the batter, and using a spatula, gently fold them into the batter until just combined.
Heat a non-stick griddle or large pan over medium-high heat. I set my griddle at 300-350 F. Grease or spray your surface.
Pour or scoop ¼ cup of the batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and serve.

Notes

To make peach pancakes, you can use canned peaches, frozen peach slices, and juicy fresh peaches!

Frozen
Thaw the sliced peaches by running them under fresh water. Frozen peaches won’t thaw out enough during the cooking process.

Canned
Canned peaches are always a great option for these pancakes and making peach syrup! You don’t need the syrup from the can, just the peaches.

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.