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Peach & Pecan Pancakes

Peach & Pecan Pancakes

Some of my greatest memories are of holidays – there’s just something about wistfully looking back on sunny times. No worries of work and the whole morning just for lying in. Not always, but often, my memories revolve around food: Zebra Domes at Walt Disney World, passion fruit flavoured everything in Madiera and these… The state of Georgia in the great U S of A is famed for its peaches, so it was a no brainer whilst in Atlanta to order Peach & Pecan Pancakes! There may have been a few too many and slightly too sweet for my taste but they inspired me to come home and recreate them.

Peach & Pecan Pancakes with Syrup

We get a lot of really great fresh British produce in the U.K. but peaches aren’t really among the list.  More often than not they ripen in one part but the other half is horribly crunchy.  And by the time the rest catches up, the ripe part has developed green fluff and a host of flying friends!

I’ve used a peach puree made from tinned peaches in the pancake batter which makes them good year round.  In the summer, it’s nice to serve them with fresh peaches.  I cook these a little in a pan just to heat them up and release the flavour and juices. I served them with this peach compote, toasted pecans, maple syrup and a dollop of creme fraiche to cut through the sweetness.

Peach & Pecan Pancakes

Peach & Pecan Pancakes with Syrup

This is the perfect weekend brunch dish to serve, seeing out the summer weather and welcoming in the crisp leaves of autumn and the host of holidays that this time of year brings.

Which lucky people will you be making this swell, hearty brunch for?


Peach & Pecan Pancakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 hungry people
  • 150 g plain flour
  • 20 g soft light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • sprinkle of freshly grated nutmeg
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 165 g buttermilk
  • 1 egg separated
  • 130 g peach puree (approx half a tin of sliced peaches)
  • 2 tbsp corn oil
  • 30 g crumbled pecans toasted
  • handful of toasted pecans to serve
  • 1 fresh peach to serve
  • maple syrup to serve
  • creme fraiche
  1. Heat up a frying pan over a medium heat

  2. Mix the flour, sugar, spices, bicarbonate of soda, baking powder and salt in a bowl. Whisk to combine

  3. Separate the egg. Whisk the egg yolk with the buttermilk, peach puree and corn oil. Keep the egg white in a separate bowl.

  4. Add the wet ingredients to the dry ingredients and fold to combine, adding in the pecans.

  5. Whisk the egg whites to stiff peaks and fold into the rest of the mix (this adds extra fluffiness to the pancakes!)

  6. Grease the pan and add 1/4 cup of batter.  Cook for 2-3 mins each side or until cooked through.  Repeat until the batter is all used, keeping the cooked pancakes covered in a warm oven.

  7. While the pancakes are cooking, dice the fresh peach and heat slightly in a pan over a low heat until juicy and sweet.

  8. Stack the pancakes, scatter the peaches and toasted pecans over the top and serve with maple syrup and creme fraiche.

Peach & Pecan Pancakes Pin

1 Comment
  1. Gosh, this looks yum! Will need to try this! 🙂

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