Heavenly Cinnamon Peach Pancakes Stack

Bite into these aromatic stacks loaded with cinnamon and juicy peaches wafting their scent around the whole house. These fluffy, golden beauties turn breakfast into a relaxed, special treat any time you want a bit of comfort in the morning.

When I tried these the first time, my kids popped into the kitchen just from the smell alone. We always double up whenever peaches show up at the market—and somehow there’s never anything left!

Yummy Ingredients

• Fresh peaches: Thin slices mean every bite’s juicy Grab ripe, smell-good ones and skip any with bruises
• Melted butter or coconut oil: Makes things rich with crispy edges Stick with no-salt butter or plain coconut oil
• Large egg: Helps the pancakes stick together and adds a bit of richness Fresher is better
• Milk: Using almond or whole milk keeps things creamy and soft Pick your favorite
• Salt: Tosses in a little balance and really brings out the flavors Fine salt stirs in easiest
• Ground cinnamon: Packs in cozy flavor and smell A little goes a long way if it’s good stuff
• Baking powder: Makes the pancakes puff up Use a newer can for best fluff
• Granulated sugar: Sweetens things up but never too much Fine sugar melts in quickly
• All purpose flour: Builds fluffiness and the right texture Always use fresh flour for best results

Simple Steps

Serve:

Dish them out warm right off the stove Top with syrup, a shake of powdered sugar, or both if you’re feeling fancy

Portion and Cook Pancakes:

Scoop about half a cup of batter per cake onto your pan Wait for bubbles all over and edges looking a bit dry—about two minutes Flip, then cook another minute or so till the bottom’s a warm golden color

Preheat and Grease Skillet:

Warm your nonstick skillet on medium for a couple minutes. Dab with butter or oil so nothing sticks

Add Peaches:

Gently fold in the peach slices now Don’t squish them up—just a couple turns so they’re mixed in

Combine Batter:

Tip wet ingredients into the bowl with dry ones Use a spatula to stir just until you barely see flour—don’t fuss too much or pancakes get tough

Blend Wet Ingredients:

Whisk up your milk, egg, and melted butter in another bowl till smooth and blended

Mix Dry Ingredients:

In a separate big bowl, stir flour, sugar, cinnamon, baking powder, and salt with a good whisk until it’s nice and smooth

Prepare Ingredients:

Gather all the stuff you’ll need and put it out ahead of time Makes things super easy and you won’t forget anything midway

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The best part for me is always the fresh peaches. Their juicy sweetness and that cinnamon hit? Unbeatable. My crew loves coming together in the kitchen and we make a contest out of flipping them just right every time.

Leftover Tips

Keep leftovers in an airtight container in the fridge for three days max. Warm them up in a toaster or just toss on a skillet. Wanna freeze? Stack with parchment between each, pop in a freezer bag, and they’ll keep for a couple months. You can toast or microwave them straight from frozen, easy as that.

Switch It Up

No fresh peaches handy? Grab some drained canned peaches or thawed frozen ones—just blot them dry first. Try nectarines or chunks of apple instead. Ran out of cinnamon? Give cardamom a spin, or use a blend with nutmeg or ginger for that warm hint.

Fun Ways to Serve

Spoon on Greek yogurt or a big dollop of whipped cream for extra yum. Toasted walnuts or pecans add crunch if you like. Drizzling honey instead of syrup really pops the fruit flavor. Round it all out with crispy bacon or a bowl of fresh fruit for an epic breakfast lineup.

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Food Traditions

People have been flipping pancakes forever and every culture adds their own twist. Fruit-stuffed versions like these hit peak popularity in summer, right when produce is perfect. These peach pancakes riff on southern classics with a modern, comfy spin that reminds everyone of laid-back mornings and dessert-style treats.

Recipe FAQs

→ Is it okay to swap fresh peaches for canned ones?

You sure can. Just drain the canned peaches and dry them off before slicing so the pancakes don't get soggy.

→ Can I make these pancakes without dairy stuff?

For sure! Swap out the regular milk with almond milk and use coconut oil instead of butter. That's all you need for a dairy-free batch.

→ How do I keep pancakes from sticking in the pan?

Get your skillet pretty hot and add a thin layer of oil or butter before you pour the batter. That keeps the pancakes from sticking.

→ Can I make this batter in advance?

You'll get the best pancakes using the batter right away. But you can mix the dry stuff and wet stuff separately, then put them together when you’re ready to cook.

→ What are the tastiest toppings for these pancakes?

Top them with syrup, a dusting of powdered sugar, extra peach slices, or even whipped cream. They all taste great with these pancakes.