We are in the peak of peach season right now and I LOVE this time of year. Although, this also means that I often go overboard at the grocery store buying far more peaches than one person can actually eat. Luckily, my most recent over-purchase led to a great new recipe, warm peach syrup.
I was having my usual “breakfast for dinner craving” the other night, which I know I have talked about in earlier posts, and to satisfy this craving, I turned to my favorite, the pancake. I wanted to add a twist to this classic breakfast, however, so I decided to use up some of my perfectly ripened peaches to make an incredible peach pancake syrup.
Warm, smooth, and perfectly sweet, this peach syrup has a nice thick consistency, similar to its maple counterpart, and is lightly spiced with a pinch of warm cinnamon. Yum. Enjoy this over your buttermilk pancakes, drizzled over ice cream, or even mixed in with plain yogurt, you’ll love it.
Below you will also find my goto recipe for the classic buttermilk pancake. It is thick, fluffy and perfectly absorbs any topping that you drizzle over it. I hope you enjoy them as much as I do!
Paula’s Notes:
- The amount of sugar needed in this recipe will depend largely upon the sweetness of your peaches. Mine were sweet, but not overly sweet. If you have very ripe peaches, start with half the sugar and add more to taste.
- This can also be made with frozen peaches, just measure out about 12-14 oz worth.
- If you don’t have buttermilk for your pancake batter, you can easily make your own “soured milk” by combining milk with a tablespoon or so of vinegar, and then letting it sit for about five minutes.
Warm Peach Syrup and Fluffy Buttermilk Pancakes
Serves: 3-4
Ingredients:
Warm Peach Syrup
- 2 large, ripe peaches – peeled, pitted and sliced (about 12-14 oz. after slicing)
- 2 tbls. sugar – depending on the sweetness of your peaches, see my note above.
- 1 tbls. corn starch
- 1/4 tsp. cinnamon
- 1/2. tsp pure vanilla extract
- 1/3 cup water
Fluffy Buttermilk Pancakes
- 3/4 – 1 cup buttermilk (depending on how thick you like your pancakes)
- If you don’t have buttermilk, you can create your own “soured milk” by combining 3/4 cup milk with 1 tbls. vinegar and let sit for about 5 minutes to sour.
- 1 cup all-purpose flour
- 2 tbls. white sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2 tbls. butter – melted
- cooking spray
Directions:
For the Peach Syrup:
- Combine all ingredients in a medium sauce pan.
- Heat over medium heat, stirring occasionally, until desired consistency is reached.
- Serve over steaming hot pancakes and enjoy! (Or enjoy over ice cream, mixed in yogurt, stirred in plain oatmeal…I could go on and on)
For the pancakes:
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk egg, vanilla and butter into buttermilk.
- See note above about thickness of pancakes, you can adjust between 3/4 and 1 cup of milk depending on how thick you like your pancakes.
- Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Set aside as your griddle heats.
- Heat a large skillet over medium heat, and coat with cooking spray.
- Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- Serve warm and enjoy!
Warm Peach Syrup Recipe is a Paula’s Plate original
Buttermilk Pancakes adapted from Allrecipes
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