Two National Pancake Days a Year? Who Knew?!?

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Did you know there were TWO National Pancake Days each year? March 1st and September 26th!

So there are 2 super sweet pancake days each year. Since today is the 26th, let’s celebrate with this pancake recipe.

Buttermilk Pancakes with Warm Maple Peaches & Cream

These fluffy light pancakes are served with maple peaches — peaches that are cooked with maple syrup — and topped with cream –a vanilla and maple cream cheese mixture.

Drizzle some warm syrup and pecans? A lovely way to celebrate the day that celebrates pancakes.

There are two tips in the notes section to help make things easier.

On to the recipe!

Buttermilk Pancakes with Warm Maple Peaches & Cream

These buttermilk pancakes are light, fluffy, and airy. Served with warm maple peaches, cream, and maple syrup, this dish is a decadent way to start the day.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 599 kcal

Ingredients

  

1x2x3x

• 2 oz. cream cheese room temperature
• ¼ c. Greek yogurt
• 1 t. vanilla extract
• ¼ c. real maple syrup divided
• 2 c. all-purpose flour
• 1 T. sugar
• 2 t. baking powder
• ½ t. baking soda
• ¼ t. salt
• 2 large eggs whisked
• 2 c. buttermilk
• 3 T. unsalted butter divided***
• 1 T. vegetable oil
• 2 large firm peaches pitted and sliced

To serve:

• Additional maple syrup and chopped pecans

***Melt two tablespoons of unsalted butter before combining the wet ingredients.

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Instructions

 

• 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 until heated through, approximately 2 minutes. Makes 16 pancakes.
• 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

 

Tip: Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.

Note: 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

Nutrition Facts

Buttermilk Pancakes with Warm Maple Peaches & Cream

Amount per Serving

Calories

599

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

12

g

75

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

6

g

Cholesterol

 

133

mg

44

%

Sodium

 

767

mg

33

%

Potassium

 

437

mg

12

%

Carbohydrates

 

80

g

27

%

Fiber

 

3

g

13

%

Sugar

 

29

g

32

%

Protein

 

16

g

32

%

Vitamin A

 

1018

IU

20

%

Vitamin C

 

3

mg

4

%

Calcium

 

350

mg

35

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cream, maple syrup, pancakes, peaches

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Dominique