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.
Ingredients
- 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.
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.
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