Utah has the best peaches and they are ripe and ready right now! There is nothing like biting into a soft, fuzzy, juicy peach!! We enjoy eating them plain, but I was in the mood for a breakfast treat so I made Buttermilk Peach Pancakes.
They were out of this world!! I think the best pancakes I have had in a good long time, maybe ever! The pancakes were light and fluffy and the peaches added some super sweetness! The hint of almond extract was divine with the peaches. We topped them off with strawberries, powdered sugar, and some real maple syrup. That is what I call breakfast!
Buttermilk Peach Pancakes
1 cup flour (I use half whole wheat)
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, plus 2 Tablespoons
1 tablespoon canola oil
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 peaches, peeled and diced
Optional toppings-strawberries, peaches, powdered sugar, syrup, etc.
In a medium bowl, combine flour, sugar, powder, soda and salt. In a small bowl, whisk together buttermilk, oil, egg, vanilla, and almond extracts. Pour into flour mixture and stir lightly until just combined. The batter will be lumpy and that is OK! Gently stir in peaches. Grease a non-stick skillet and cook pancakes on medium heat, until the edges bubble. Flip and cook other side. Serve with strawberries, more peaches, powdered sugar, and syrup! Really any toppings you want!
I think Josh liked them:)