Peach Buttermilk Cornmeal Pancakes

Name: Peach Buttermilk Cornmeal Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 1/4 cup cornmeal; 1 1/2 cup buttermilk; 2 tablespoons melted butter; 2 tablespoons honey; 1 teaspoon pure vanilla extract; 2 large eggs; 1/2 cup fresh peach puree; 3/4 cup unbleached all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Course
Breakfast
Cuisine
American

Peach Buttermilk Cornmeal Pancakes

Nevaeh Sloan

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 1/4 cup cornmeal
1 1/2 cup buttermilk
2 tablespoons melted butter
2 tablespoons honey
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup fresh peach puree
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Add to Shopping List

Instructions

Combine the cornmeal and buttermilk in a bowl and let sit for at least 30 minutes.
In a separate bowl, combine the flour, baking powder, baking soda and salt.Whisk in the melted butter, honey, vanilla, eggs and peach puree with the cornmeal mixture. Pour the wet mixture into the dry mixture and stir just until combined. Be careful not to overstir or the pancakes won't be fluffy. Let the batter sit for 10 minutes.
Heat a griddle to 350 degrees F and pour 1/4 cup of the batter for each pancake. Cook the pancakes until golden brown, for about 2 minutes, then flip over and cook for another 2 minutes or until golden brown.Serve immediately with butter and maple syrup.