If you’re looking to transform your weekend breakfast routine into a dream come true, Peach Pancakes with Cinnamon Maple Syrup are about to become your new obsession. Picture golden, fluffy pancakes, laced with sweet ripe peaches, kissed with just enough cinnamon for comfort, and draped in a warm, buttery cinnamon maple syrup. Every bite is cozy and soul-soothing, yet bright and full of summer flavor. This is the kind of breakfast that makes everyone at the table put away their phones and ask for seconds. Whether you’re impressing guests or just indulging yourself, Peach Pancakes with Cinnamon Maple Syrup will always steal the spotlight.

Peach Pancakes with Cinnamon Maple Syrup Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a fancy pantry to create this magic—just a few key ingredients, each bringing something special to the table. The peaches add sunshine, cornmeal brings a rustic bite, a double hit of cinnamon ensures warmth, and that maple syrup ties it all together with a sweet, spiced finish.

Pure Maple Syrup: For a lush, natural sweetness and the base of your stunning syrup.
Ground Cinnamon: Adds warmth and depth to both the syrup and the pancakes.
Butter (optional, for Syrup): A touch of richness elevates the syrup to dreamy status.
All-Purpose Flour: The classic foundation for a tender, fluffy pancake crumb.
Fine Cornmeal: Not a mix; it gives a delicate crunch and sunny color.
Cinnamon: Again! Layers the flavor—aromatic inside, cozy outside.
Baking Powder: Ensures a lofty, light texture.
Baking Soda: Works with the buttermilk for an airy rise and subtle tang.
Kosher Salt: Balances the sweetness and brightens all the flavors.
Buttermilk: Provides tang, moisture, and that signature pancake tender bite.
Large Eggs: Bind everything together while adding richness.
Brown Sugar: Imparts a hint of caramel for extra depth.
Melted Butter: Gives your pancakes luxurious flavor.
Vanilla Extract: Rounds out all the cozy notes beautifully.
Ripe Peaches, peeled and diced: The star of the show—juicy, bright, and sweet.
Peaches (extra, sliced or cubed): Gorgeous for garnish and a little burst of freshness.
Pecans or Walnuts, chopped: For crunch, nutty flavor, and a touch of elegance on top.

How to Make Peach Pancakes with Cinnamon Maple Syrup

Step 1: Make the Syrup

Start your Peach Pancakes with Cinnamon Maple Syrup adventure by prepping that irresistible maple syrup. In a small saucepan over low heat, gently warm your pure maple syrup together with ground cinnamon and a swirl of butter (if you want extra richness—it’s completely worth it). Stir occasionally, letting the cinnamon steep and infuse the syrup. Keep the syrup cozy and warm while you move on to the main event: those fluffy pancakes.

Step 2: Heat the Pan

Get your nonstick skillet or griddle hot over medium heat, then give it a light sweep of butter. This preheating step is key—it ensures the pancakes sear to golden perfection while staying irresistibly tender inside. Let the pan get nice and ready while you whip up the batter.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, cinnamon, baking powder, baking soda, and kosher salt. This dry mix is where the cornmeal brings its signature texture and the cinnamon joins the party. Give everything an even blend, then set aside so you’re ready for the wet ingredients.

Step 4: Blend the Wet Ingredients

In your blender, combine the buttermilk, eggs, brown sugar, melted butter, vanilla extract, and those perfectly ripe peaches. Blend just until smooth—this step lifts the pancakes with extra air and infuses every bite with juicy peach flavor. It’s okay if it looks a bit flecked and textured; that means more real fruit in every bite.

Step 5: Combine and Mix

Pour the blender’s contents into your bowl of dry ingredients. Gently stir everything together until just combined—you want to keep this mixture lumpy, not over-mixed, for the fluffiest pancakes. If there are still a few streaks of flour, that’s totally fine. Lumps mean love here.

Step 6: Cook the Pancakes

Using a measuring cup or small ladle, scoop about ¼ cup of batter for each pancake onto your hot, buttered pan. Watch for tiny bubbles to pop up on the surface and the edges to start looking set—that’s your sign to flip, after about 2 to 3 minutes per side. Then cook for 1-2 minutes more until the pancakes are golden brown, slightly crisp on the edges, and steaming hot in the center.

Step 7: Serve with Syrup and Toppings

Plate your peachy pancakes in a generous stack, then pour over that spiced, buttery cinnamon maple syrup. Sprinkle with extra peach slices or cubes and a shower of chopped pecans or walnuts for total breakfast bliss. Enjoy right away, while everything is warm and delicious.

How to Serve Peach Pancakes with Cinnamon Maple Syrup

Garnishes

Don’t hold back with your finishing touches! Add a handful of peach slices (skin on or off, your call) and a sprinkle of chopped nuts—pecans or walnuts both add a lovely crunch and flavor contrast. A dusting of powdered sugar or even a dollop of freshly whipped cream will make these Peach Pancakes with Cinnamon Maple Syrup absolutely stunning.

Side Dishes

Are you planning a breakfast extravaganza? Pair your Peach Pancakes with Cinnamon Maple Syrup with crispy bacon, a side of breakfast sausage, or softly scrambled eggs for a hearty and satisfying spread. A simple bowl of fresh berries or a tangy yogurt parfait balances the sweetness and brightens up the plate.

Creative Ways to Present

Have fun plating! Try stacking the pancakes tall with peaches and nuts spilling down like a waterfall, or create a beautiful fan of peaches around the plate. For brunch gatherings, serve mini pancake stacks on a platter with drizzle cups of cinnamon maple syrup for dunking. However you serve them, make the Peach Pancakes with Cinnamon Maple Syrup the centerpiece of your table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Peach Pancakes with Cinnamon Maple Syrup (lucky you!), let the pancakes cool completely before packing them in an airtight container. Store in the fridge for up to three days. The syrup and pancakes should be kept separate until ready to serve to keep the texture just right.

Freezing

These pancakes are freezer-friendly! Once they’re fully cooled, place sheets of parchment between each pancake, then transfer to a zip-top bag or airtight container. Freeze for up to one month. The cinnamon maple syrup can also be frozen in a separate airtight container—just thaw and rewarm gently before serving.

Reheating

To bring your pancakes back to life, reheat them in a toaster or warm oven at 325°F for a few minutes until heated through (the toaster keeps edges crisp!). For the syrup, just warm in a small saucepan or microwave until pourable and steamy. Your Peach Pancakes with Cinnamon Maple Syrup will taste almost as good as fresh-made.

FAQs

Can I use frozen peaches instead of fresh?

Absolutely! Just thaw and drain the frozen peaches well before blending into the batter. They work beautifully when fresh peaches aren’t available, keeping your Peach Pancakes with Cinnamon Maple Syrup delicious any time of year.

What if I don’t have buttermilk?

No buttermilk? No problem! Stir one tablespoon of lemon juice or vinegar into regular milk and let it sit for five minutes. This DIY buttermilk will provide the same tang and lift for your Peach Pancakes with Cinnamon Maple Syrup.

Can I make these pancakes gluten-free?

Yes! Simply swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. Double-check that your cornmeal is gluten-free, and your pancakes will still turn out just as heavenly.

Do I have to use the cornmeal?

The cornmeal gives a little extra texture and a rustic vibe, but if you’re not a fan or don’t have any on hand, you can use all flour. The Peach Pancakes with Cinnamon Maple Syrup will be softer but still irresistible.

How do I make the pancakes extra fluffy?

The secret is not over-mixing your batter—lumps are your friends! Also, let the batter rest for five minutes before cooking. This lets the baking powder and soda activate, making your Peach Pancakes with Cinnamon Maple Syrup ultra-tender.

Final Thoughts

Now is the perfect time to treat yourself and your loved ones to the sheer joy that is Peach Pancakes with Cinnamon Maple Syrup. They’re easy, stunning, and guaranteed to make your sleepy mornings feel special. Give them a try—you just might find your new favorite breakfast!

Peach Pancakes with Cinnamon Maple Syrup Recipe

★★★★★

4.9 from 17 reviews

Author: Sophie
Total Time: 35 minutes
Yield: Makes 8–10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the sweet and fruity flavors of Peach Pancakes with a warm Cinnamon Maple Syrup. These fluffy pancakes are bursting with fresh peaches and topped with a cozy syrup that will make your breakfast or brunch extra special.

Instructions

Make Syrup – In a small saucepan over low heat, warm the maple syrup with the cinnamon and butter if using. Stir occasionally and keep warm while you cook the pancakes. Transfer to a serving receptacle once ready to serve.
Make the Pancake Batter + Cook – Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. In a large bowl, whisk together the flour, cornmeal, cinnamon, baking powder, baking soda, and salt. Set aside. In a blender, combine the buttermilk, eggs, brown sugar, butter, vanilla extract, and peaches. Blend until smooth. Pour the wet ingredients into the dry and gently stir until just combined. Using a measuring cup or ladle, pour about ¼ cup of batter for each pancake into your hot pan. Cook until you see bubbles form and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown and cooked through. Serve warm, drizzle with the cinnamon maple syrup, and top with more peaches and nuts! Enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Pan-frying
Cuisine: American