Pancakes With Peach Syrup Recipes

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PANCAKES WITH PEACH SYRUP



Pancakes With Peach Syrup image

Have you ever made your own pancake syrup? If not, I highly recommend it...and you could start with this one. (But be warned, you may never go back to the bottled kind.) Ever since my little sugar-free stint in August of 2011 (or was it 2012?), I've made it a point to squeeze harder in other places of the grocery budget, so that I can buy maple syrup. It's my pancake and hot cereal sweetener of choice and we use it sparingly. (Sometimes I order it from Amazon, using gift cards that I purchased with Swagbucks too!) The homemade peach syrup calls for 2 peaches, butter and maple syrup with a few dashes of cinnamon. Again, be warned...you'll never go back to the bottle. While the hot cakes are cooking away in the skillet or on the griddle, get these peaches simmering away in the butter syrup and they'll be ready just when all the pancakes are ready to serve. Delicious weeknight dinner, or weekend breakfast right here friends!

Provided by ElizabethKnicely

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

favorite pancake mix
3 tablespoons butter
4 tablespoons maple syrup
2 large peaches, sliced
couple dashes cinnamon

Steps:

  • Mix up your favorite pancake mix and start cooking.
  • Add the butter and maple syrup to a medium size skillet and heat until the butter melts. Stir in the peach slices and reduce heat to medium-low. Sprinkle a little cinnamon over the top. Stirring often, cook for 7 to 9 minutes, or until the peaches have darkened slightly and softened. Remove from the heat until pancakes are ready for the "Peach Syrup.".
  • Serve Pancakes with Peach Syrup.

Nutrition Facts : Calories 162.5, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 78.4, Carbohydrate 21.8, Fiber 1.3, Sugar 19.4, Protein 0.9

PEACH PANCAKE SYRUP RECIPE - (3.9/5)



Peach Pancake Syrup Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 5

4 medium fresh peaches
1/4 cup sugar
1 pinch allspice
1 Tablespoon butter
3/4 cup water

Steps:

  • Peel the peaches. The best way to do this is to submerge them in boiling water for 30 seconds. The skin will become loose and easy to peel. Slice the peaches in half and remove the pits. At this point, you can either blend the peach halves down to a puree in the blender or chop them into very small pieces. In a sauce pan over medium-high heat, combine the peaches, sugar, allspice, butter and water (aka everything). Bring mixture to a boil and immediately reduce heat to medium-low. Stirring often, cook until the mixture thickens - about 8 minutes. Cooking Note: If desired, add 1 teaspoon of fresh lemon juice to the syrup. It isn't necessary, but it does tend to brighten the flavor of the peaches. The same can be said about smoothing out the flavor with a teaspoon of vanilla. For vanilla, stir it in after the syrup has thickened to get the most flavor out of it. To make a Peach Maple Syrup, replace the sugar with the same amount of pure maple syrup. To make a Peach Nectarine Syrup, just replace one of the peaches with a nectarine. I'd say do half nectarines, but they can be a little too tart sometimes.

PEACHY PANCAKES



Peachy Pancakes image

Now peach pancakes are in season any time of the year. Try these pancakes made with Yoplait® Fruitful™ yogurt. They are just peachy.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 6

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 container (6 oz) Yoplait® Fruitful™ peach yogurt
1 egg
3/4 cup real maple or maple-flavored syrup
6 tablespoons chopped pecans, toasted
Whipped cream, if desired

Steps:

  • Heat griddle or skillet over medium heat or to 350°F. Grease griddle if necessary. In large bowl, beat flour, brown sugar, baking powder, baking soda and salt with whisk. Stir in milk, yogurt and egg. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edges. Turn, and cook other sides until golden brown. Serve topped with syrup, pecans and whipped cream.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g

BAKED PANCAKE WITH PEACHES



Baked Pancake with Peaches image

A delicious way to add fruit into breakfast! Okay, it should probably serve 4 but if you have big eaters, don't be surprised if it is divided! Fortunately, you can put this together fast. Serve with vanilla yogurt.

Provided by HisAnomaly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 large peaches, peeled and cut into 1/4-inch slices
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3 eggs
½ cup milk
½ cup all-purpose flour
1 drop vanilla extract
1 pinch salt
1 pinch ground nutmeg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a cast-iron skillet in the preheating oven.
  • Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
  • Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
  • Bake in preheated oven until set in the middle, about 20 minutes.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 21.6 g, Cholesterol 132.8 mg, Fat 7 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 83.2 mg, Sugar 9.1 g

JUST PEACHY PANCAKES



Just Peachy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 10

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup diced peaches, plus sliced peaches, for serving
1/4 cup peach jam
Butter, for frying
Maple syrup, for serving
Whipped cream, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the diced peaches and peach jam.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
  • Meanwhile, warm the maple syrup in the microwave or in a saucepan over low heat. Drizzle over the pancakes and serve with sliced peaches and whipped cream.

OVEN-BAKED PEACH SKILLET PANCAKE



Oven-Baked Peach Skillet Pancake image

Easy seasonal peach skillet pancake with a hint of cardamom and maple syrup.

Provided by Henrie Marie

Time 45m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cardamom
¼ teaspoon salt
½ cup whole milk
¼ cup peach nectar
1 large egg
2 tablespoons unsalted butter, melted, divided
2 cups peeled and sliced fresh peaches
1 tablespoon white sugar
¼ cup maple syrup, or to taste

Steps:

  • Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
  • Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
  • Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
  • Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
  • Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
  • Let cool slightly and serve with maple syrup.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 55 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 366.7 mg, Sugar 29 g

PEACH PANCAKES



Peach Pancakes image

Make and share this Peach Pancakes recipe from Food.com.

Provided by Bliss

Categories     Breakfast

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted margarine
1 tablespoon sugar
1 egg, well beaten
1 1/2 cups milk
1 cup peach, chopped
cinnamon-sugar mixture

Steps:

  • Mix dry ingredients in large bowl.
  • Combine egg and milk; add dry ingredients and beat until smooth; add margarine.
  • Add peaches and mix well.
  • Bake on ungreased, hot griddle.
  • Serve hot with butter and cinnamon.

Nutrition Facts : Calories 308.5, Fat 8.8, SaturatedFat 2.9, Cholesterol 52.5, Sodium 554.5, Carbohydrate 48.1, Fiber 1.9, Sugar 5.6, Protein 9.2

PEACH WAFFLE SYRUP



Peach Waffle Syrup image

"I make this sweet chunky syrup on Saturday mornings when my husband and I have extra time," says Kristina Dalton of Coker, Alabama. "You can substitute fresh or canned peaches," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 6

1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped
2 cups water
1/2 to 2/3 cup confectioners' sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large saucepan, combine peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. , Combine cornstarch and cold water until smooth; gradually add to peach mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PEACH PANCAKES WITH BUTTER SAUCE



Peach Pancakes with Butter Sauce image

I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. -Mikayla Blackstar, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes (2 cups sauce).

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 2% milk
2 eggs, lightly beaten
1/4 cup canola oil
1 can (15-1/4 ounces) peach halves, drained and finely chopped
SAUCE:
1 cup corn syrup
1/2 cup sugar
1/3 cup butter, cubed
1 egg
2 to 3 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla. Serve with pancakes.

Nutrition Facts : Calories 507 calories, Fat 18g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 485mg sodium, Carbohydrate 82g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

BAKED PEACH SKILLET PANCAKE RECIPE BY TASTY



Baked Peach Skillet Pancake Recipe by Tasty image

Here's what you need: peaches, all purpose flour, whole milk, peach nectar, egg, unsalted butter, brown sugar, sugar, baking powder, salt, ground cardamom, maple syrup

Provided by Henrie Marie

Categories     Desserts

Time 30m

Yield 4 serving

Number Of Ingredients 12

2 cups peaches, peeled and diced
1 cup all purpose flour
½ cup whole milk
¼ cup peach nectar
1 egg, room temperature
3 tablespoons unsalted butter, divided - (2 tbsp melted, 1 tbsp for skillet)
2 tablespoons brown sugar
1 tablespoon sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cardamom
maple syrup

Steps:

  • Place the skillet pan in the oven and preheat the oven at 375°F.
  • Mix flour, brown sugar, baking powder, cardamom and salt in a large mixing bowl
  • In a separate bowl, whisk milk, peach nectar, melted butter and egg until well combined. Add liquid mixture and 1½ cups of peaches into the dry mixture and blend well.
  • Remove the skillet from the oven, with a safe heat proof oven mitt. It will be hot. Place one tablespoon of butter into the skillet and spread evenly. Add the pancake mixture and spread out evenly. Add remaining ½ cup peaches and 1 tbsp sugar to the top, spreading it out.
  • Place the skillet back in the oven and bake for about 25 minutes. Remove, let cool and serve with maple syrup.

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