It’s peach season throughout the United States and the perfect time to make this recipe for Peaches and Cream Pancakes for breakfast. The pancakes are light, airy, fluffy and full of protein and flavor. They have a hint of cinnamon and nutmeg and big chunks of fresh peaches. You could even used freeze dried or canned peaches if you don’t have fresh. This is a great food storage recipe your family will be so happy to enjoy for breakfast (or even dinner)! Serve with this fresh peach butter syrup for a special treat.
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Ingredients
- 6 oz. Peach yogurt
- 2 cups milk
- 2 Tbs. Lemon juice
- 2 tsp. Vanilla extract
- 4 Tbs. Oil
- 2 eggs
- 2 tsp. Baking powder
- 1/2 tsp. Salt
- 3/4 tsp. Baking soda
- 3 cups flour
- 3 medium peaches diced
- 1/2 tsp. cinnamon
- Dash nutmeg
- Peach Butter Syrup
- 1 stick butter
- 1 cup sugar
- 1/2 can evaporated milk
- 2 peaches diced or pureed
- Dash salt
- 1 tsp. vanilla
Instructions
- For the pancake recipe, in a mixing bowl whisk together the peach yogurt, milk, lemon juice, vanilla, oil and eggs until smooth. Add the baking powder, soda, cinnamon, nutmeg salt and flour and mix until clumps of flour are mixed together.
- Dice the peaches into small pieces and fold into the batter. Depending on how much moisture is in the peaches, you may need to add a little more flour or a little more milk. The pancake mixture needs to be pourable and not super thick.
- Make the pancakes on a hot, flat griddle. Cook on both sides until the pancakes are golden brown. Serve with the peach syrup.
- For the peach syrup place the butter, sugar and evaporated milk into a medium sauce pan and put on stove to medium heat. Bring to a low simmer and simmer for 5 minutes. Add the pureed peaches, salt and vanilla and stir. Keep warm until pancakes are done and ready to serve.
Here is the food storage version of this recipe using Freeze Dried Eggs, Milk & Peaches.
Ingredients
- 12 oz. canned evaporated milk
- 2 cups water
- 1/2 cup Thrive Life Powdered Milk
- 2 Tbs. Lemon juice
- 2 tsp. Vanilla extract
- 4 Tbs. Oil
- 2 Tbs. Thrive Life Egg Powder
- 2 tsp. Baking powder
- 1/2 tsp. Salt
- 3/4 tsp. Baking soda
- 3 cups flour or a little less if too thick
- 3 cups Thrive Life Peaches plus 1/2 cup water to hydrate
- 1/2 tsp. cinnamon
- Dash nutmeg
- Peach Butter Syrup
- 1 stick butter
- 1 cup sugar
- 1/2 can evaporated milk
- 1 cup Thrive Life Peaches
- Dash salt
- 1 tsp. vanilla
Instructions
- For the pancake recipe, in a mixing bowl whisk together the evaporated milk, water, powdered milk, lemon juice, vanilla, oil and egg powder until smooth. Add the baking powder, soda, cinnamon, nutmeg salt and flour and mix until clumps of flour are mixed together.
- Break the Thrive Life peaches into small pieces and place in about a 1/2 cup of water. Let rest for 5 minutes. Depending on how much moisture the peaches soak up, drain the extra water from the peaches, or keep if your batter is too thick. The pancake mixture needs to be pourable and not super thick. Fold in the peaches and start cooking.
- Make the pancakes on a hot, flat griddle. Cook on both sides until the pancakes are golden brown. Serve with the peach syrup.
- For the peach syrup place the butter, sugar and evaporated milk into a medium sauce pan and put on stove to medium heat. Bring to a low simmer and simmer for 5 minutes. Add the peaches, salt and vanilla and stir. Keep warm until pancakes are done and ready to serve. If you want the syrup to be super smooth, puree the mixture carefully with a hand wand so you don't have any chunks of peaches.
