Peach Pancakes with Raspberry Sauce
Sweet, fruity, and utterly irresistible, these Peach Pancakes with Raspberry Sauce are a brunch dream come true. These fluffy, golden pancakes get a summery twist with juicy diced peaches folded into the batter, creating pockets of bright, natural sweetness in every bite. The crowning glory is the homemade raspberry sauce—a tangy and vibrant topping made with fresh raspberries and a hint of vanilla, perfectly balancing the flavors. Ready in under 40 minutes, this recipe is ideal for a special breakfast or weekend treat. Serve these pancakes warm, drizzled with the luscious sauce, and garnished with extra raspberries and a dusting of powdered sugar for an elegant touch. Whether you're hosting guests or treating yourself, this dish is a delicious way to savor the flavors of the season!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 cup Peaches (finely diced, peeled if desired)
- 1.5 cups Fresh raspberries
- 0.25 cup Powdered sugar
- 2 tablespoons Water
- 0.5 teaspoons Vanilla extract
Instructions
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg and combine it with the milk and melted butter. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few small lumps are okay.
Gently fold the diced peaches into the pancake batter, ensuring they are evenly distributed. Let the batter rest for 5 minutes.
While the batter rests, prepare the raspberry sauce. In a small saucepan, combine the fresh raspberries, powdered sugar, and water over medium heat. Cook while stirring occasionally for 5-7 minutes, until the raspberries break down into a syrupy consistency.
Remove the raspberry sauce from the heat and stir in the vanilla extract. Set aside to cool slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve the peach pancakes stacked, drizzled generously with raspberry sauce. Optionally, garnish with fresh raspberries and a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 98.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 504 mg | 39% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1498 mg | 32% | |
*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.
