Peaches & Cream Buttermilk Pancakes

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

Make incredible fluffy and delicious buttermilk pancakes than smother them in warm maple peaches and vanilla cream cheese. It’s a dreamy summer breakfast the whole family will love!

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.
This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

How to Store Peaches & Cream Buttermilk Pancakes

The pancakes, vanilla cream cheese and maple peaches can all be stored in the refrigerator in an airtight container for up to 4 days.

The pancakes can be frozen for up to 3 months. Stack the pancakes with a piece of parchment or wax paper between each pancake and store away in an airtight freezer bag.

We usually pop them in the toaster frozen to reheat.

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

About the Ingredients for Peaches & Cream Buttermilk Pancakes

Cream cheese – You can use light or full fat cream cheese here.

Greek Yogurt – Looking for plain greek yogurt, you could also try Icelandic Skyr, it’s a little richer and has more protein.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Maple syrup – Use only real maple syrup for the best flavour.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense pancakes.

Sugar – Just use plain old granulated sugar.

Baking Soda & Baking Powder – Leavens the bread, make sure they are still active so your quick bread rises.

Salt – Helps to balance all the flavours and make em shine.

Eggs – Make sure your eggs are at room temperature before starting.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.

Butter – I used regular butter but unsalted is ideal.

Peaches – Fresh, local peaches are best but you can also use frozen or canned in a pinch.

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

Looking for more Delicious Breakfast Recipes?

Check out some of my favourite recipes for breakfast:

Bake up brunch for a crowd with this tasty sausage, potato, and broccoli breakfast casserole.

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

This Cranberry Orange Scone recipe is a Starbucks copycat that features dried cranberries and orange zest, drizzled with orange icing.

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

How to Make Peaches & Cream Buttermilk Pancakes

Yields: 16 Pancakes | Prep Time: 20 mins | Cook Time: 20 mins

Ingredients:

2 oz. cream cheese, room temperature
¼ c. Greek yogurt
1 t. vanilla extract
¼ c. real maple syrup, divided
2 c. all-purpose flour
1 T. sugar
2 t. baking powder
½ t. baking soda
¼ t. salt
2 large eggs, whisked
2 c. buttermilk
3 T. butter, divided
1 T. vegetable oil
2 large firm peaches, pitted and sliced

Directions:

Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.

Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.

Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.

Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with remaining batter.

Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.

To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, and a drizzle of real maple syrup. Enjoy!

Notes:

Melt two tablespoons of the 3 Tbsp butter listed before combining the wet ingredients.

Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.

Reduce heat to just below medium if pancakes become too dark before they are cooked through.

Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.

Peaches & Cream Buttermilk Pancakes
Yield: 16 Pancakes

Peaches & Cream Buttermilk Pancakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

Ingredients

  • 2 oz. cream cheese, room temperature
  • ¼ c. Greek yogurt
  • 1 t. vanilla extract
  • ¼ c. real maple syrup, divided
  • 2 c. all-purpose flour
  • 1 T. sugar
  • 2 t. baking powder
  • ½ t. baking soda
  • ¼ t. salt
  • 2 large eggs, whisked
  • 2 c. buttermilk
  • 3 T. butter, divided
  • 1 T. vegetable oil
  • 2 large firm peaches, pitted and sliced

Instructions

  1. Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.
  4. Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.
  5. Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
  6. Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with remaining batter.
  7. Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.
  8. To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, and a drizzle of real maple syrup. Enjoy!

Notes

Melt two tablespoons of the 3 Tbsp butter listed before combining the wet ingredients.

Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.

Reduce heat to just below medium if pancakes become too dark before they are cooked through.

Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.

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This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

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