Peach Melba Pancakes
Indulge in the sweet, summery flavors of Peach Melba Pancakes, a delightful fusion of fluffy homemade pancakes and the classic dessert. This recipe combines golden, pillowy pancakes with juicy peach slices and a luscious raspberry sauce made from melted jam, creating a vibrant, fruit-forward breakfast or brunch option. Topped with a dollop of whipped cream, these pancakes offer the perfect balance of tart, sweet, and creamy. Whether you use fresh or canned peaches, this 35-minute recipe is easy to whip up and is sure to impress at your next morning gathering. Perfect for making your weekend breakfast extra special, Peach Melba Pancakes bring a touch of elegance to your table while being simple and satisfying to prepare.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 large Egg
- 1.25 cups Milk
- 3 tablespoons Unsalted butter (melted)
- 2 cups Peaches (fresh or canned, sliced)
- 0.5 cups Raspberry jam
- 2 tablespoons Water
- 1 cup Whipped cream
- 1 tablespoon Vegetable oil (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, whisk the egg, milk, and melted butter until combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Spoon 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes. Remove from the skillet and repeat with the remaining batter.
In a small saucepan, combine the raspberry jam and water. Heat over low heat, stirring, until the jam is melted and turns into a sauce. Set aside.
If using fresh peaches, sauté them briefly in a pan with a touch of butter to soften them. If using canned peaches, simply drain them.
To assemble, stack pancakes on a plate. Top with peach slices, drizzle with warm raspberry sauce, and finish with a dollop of whipped cream.
Serve immediately and enjoy your Peach Melba Pancakes!
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 164.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 499 mg | 38% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
