Cinnamon Pancakes with Peach Syrup

Name: Cinnamon Pancakes with Peach Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1½ cups All purpose flour; 1½ tsp Baking powder; ½ tsp Baking soda; 1¼ tsp Ground cinnamon; ¼ tsp Nutmeg; ¾ tsp Salt; 2 Tb Butter; 1 Large egg; ¼ cup Granulated sugar; 2% milk; ½ cup Heavy cream; 2 lbs Fresh peaches; ¾ cup Pure maple syrup

Recipe GLPR2292dab8a480fd

Breakfast

30 min

309 cal

Servings: 6

Oven

Stovetop

SNAP eligible

Fluffy cinnamon pancakes topped with a warm, spiced peach syrup made from fresh peaches and maple syrup. Perfect for a special breakfast or brunch.

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Ingredients

1½ cups All purpose flour

1½ tsp Baking powder

½ tsp Baking soda

1¼ tsp Ground cinnamon

¼ tsp Nutmeg

¾ tsp Salt

2 Tb Butter

1 Large egg

¼ cup Granulated sugar

2% milk

½ cup Heavy cream

2 lbs Fresh peaches

¾ cup Pure maple syrup

Directions

Prepare the peach syrup base: Wash the peaches thoroughly. Cut each peach in half lengthwise around the pit, twist the halves apart, and remove the pit. Cut each peach half into 6 wedges.
Heat a large skillet over medium heat. Add the butter and let it melt, then add the peach wedges along with 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the nutmeg, and 1/2 teaspoon of the salt.
Cook the peaches gently, stirring occasionally, for about 5 minutes until they begin to soften. Pour in the maple syrup and bring to a gentle simmer, stirring occasionally. Once simmering, remove from heat and set aside to cool slightly.
While the peach syrup cooks, prepare the pancake batter. In a large bowl, combine the flour, baking powder, baking soda, sugar, remaining 1 1/4 teaspoons of cinnamon, remaining 1/4 teaspoon of salt, and remaining nutmeg. Mix well.
Create a well in the center of the dry ingredients. Pour in the milk, heavy cream, and egg. Whisk until the batter is smooth with no lumps remaining.
Heat a large non-stick skillet or griddle over medium-low heat. Once hot, use a 1/4 cup measure to pour pancake batter onto the skillet, making about 3 pancakes at a time. Leave space between each pancake to allow for spreading.
Cook the pancakes for 2-3 minutes until the edges appear slightly dry and bubbles form on the surface. Carefully flip each pancake and cook the other side for another 2-3 minutes until golden brown.
Transfer the cooked pancakes to a warm plate and continue cooking the remaining batter in batches, making 10-12 pancakes total.
To serve, stack the warm pancakes on individual plates and ladle the warm peach syrup generously over the top of each stack.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at every Charlotte-area chain, with peaches available year-round at Harris Teeter, Food Lion, and Kroger at roughly $1.50 to $2 per pound, making the total cost per serving land around $2 to $2.50 once you factor in flour, eggs, butter, and maple syrup. The 30-minute stated time is honest for batter prep and griddle work with a family, though cooking pancakes for six in one batch requires attention to avoid a cold stack. This is a classic weeknight breakfast that reheats acceptably in a toaster oven or skillet, though peak texture is same-day; it fits a family meal well and North Carolina's year-round access to decent produce means no seasonality penalty here.