After a few days of snacking on them, my friends and I whipped them up into some pancakes on Saturday morning. This Southern Living buttermilk pancake recipe showcases the ripe peaches with a hint of cinnamon. I like them topped with more chopped peaches and a bit of Reddi Whip, but they are also good with maple syrup.
Of course chopped fresh peaches are the secret ingredient. They're a pain to peel and chop; that's why I enlisted my friends for that duty. Thanks, Colleen and Jonathan.
But the process is easy after the chopping. You just got to wait for the batter to get bubbly and flip them for golden perfection.
Speaking of peaches, you should check out the Southern Living recipe collection I compiled and this trifle recipe from my kitchen last summer.
Regardless of whether you cook with peaches, make to at least simply sink your teeth into the fuzzy-skinned fruit delight and let the juice drip down your fingers; you won’t be sorry.
Peach Buttermilk Pancakes
2 cups all-purpose baking mix (I substituted 2 cups flour plus 3 Tbsp. baking powder)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 large egg
1 1/2 cups peeled, diced fresh peaches
Toppings: sweetened whipped cream, diced fresh peaches
Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches.
Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Cook pancakes 4 to 6 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side until golden brown. Serve with desired toppings.