Buttermilk Pancakes with Warm Maple Peaches & Cream
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Make breakfast or brunch time spectacular with these Buttermilk Pancakes with warm maple peaches and cream. They take about 40 minutes to make and are well worth the effort!
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Buttermilk Pancakes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Pancakes are one of those classic breakfast dishes that never seem to go out of style.
They’re simple, versatile, and endlessly customizable.
Whether you like them plain, with berries, or slathered in syrup, there’s a pancake recipe for everyone.
In this particular recipe, we’re mixing things up by adding warm maple-flavored peaches, pecans, and a delicious creamy topping made with cream cheese, Greek yogurt, and vanilla.
And using buttermilk in pancakes gives them a soft, light, and airy texture, which is simply divine.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Peaches
- Dairy – Cream Cheese, Greek Yogurt, Buttermilk, Unsalted Butter
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- All-Purpose Flour – also known as Plain Flour.
- White Sugar
- Baking Powder
- Baking Soda – also known as Bicarbonate of Soda.
- Pecan – for serving
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Peaches
One of the hero ingredients in this dish are peaches, so here are some more recipes using the same:
- Homemade Peach Cobbler Recipe with No-Churn Vanilla Ice cream
- Peach Blackberry Salad with Blackberry-Basil Vinaigrette
- Cuban Rum and Peach Cocktail – A Delicious Tropical Summer Beverage
More Breakfast Recipes
Looking for more breakfast/brunch dishes to make? Check these recipes out next:
- Easy Parmesan Breakfast Potatoes in a Cast-Iron Skillet
- Mexican Huevos Rancheros for Sunday Brunch
- Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Recipe Tips
- Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.
- Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.
How Do I Make Buttermilk Pancakes?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Buttermilk Pancakes with Warm Maple Peaches & Cream
Ingredients
For the Cream Topping
- 2 oz 55g cream cheese, room temperature
- ¼ cup Greek yogurt
- 1 tsp vanilla extract
- ¼ cup real maple syrup divided
For the Pancakes
- 2 cup all-purpose flour plain flour
- 1 Tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs whisked
- 2 cups buttermilk
- 3 Tbsp unsalted butter divided*
- 1 Tbsp vegetable oil
- 2 large firm peaches pitted and sliced
- Additional maple syrup and chopped pecans to serve
Instructions
- To make the cream topping, combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.
- Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.
- Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
- Heat a non-stick griddle or large well-seasoned cast-iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with the remaining batter.
Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through. - Once the last pancakes are on the griddle, return the peaches to medium heat for approximately 2 minutes until heated through.
- To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!
Notes
- *Melt two tablespoons of unsalted butter before combining the wet ingredients.
- Cook time based on preparing 3 pancakes at a time.
- Quantity based on using scant one-quarter cup batter per pancake.
- Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.
- Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.