Recipe: Peach Buttermilk Pancakes

I could not have been more excited to bring home the first basket of sweet, juicy Chilton County peaches of the season last week.

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.