Brûléed Peach Cornmeal Pancakes combine the flavors of sweet summer corn and juicy fresh peaches in a nutty, wholesome pancake that makes a perfect option for brunch or breakfast on late summer days. Enjoy them with yogurt and a drizzle of local honey!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Cornmeal pancakes, Peach Pancakes
Servings: 14pancakes
Calories: 196kcal
Ingredients
¾cupwhite whole wheat flour or whole wheat pastry flour
¾cupyellow cornmeal
2tablespoonsbrown sugarplus a little extra for sprinkling on top of the peaches
½teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
½teaspoonground cinnamon
⅛teaspoonground ginger
3tablespoonsbuttermelted and cool, plus extra as needed for your skillet
1cuplowfat buttermilk
2large eggs
½teaspoonvanilla
2medium-sizeripe peaches, thinly sliced
Optional toppings: plain yogurtlocal honey with the comb, and more freshly sliced peaches.
Instructions
Have a large baking sheet ready in an oven preheated to 170 degrees to place pancakes on as you cook them.
]In a medium-sized bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger with a fork. Use the fork to break up any bits of brown sugar.
Use your fork again to combine the buttermilk, cooled melted butter, eggs, and vanilla in a small bowl.
Make a well in the center of the dry flour mixture and pour the liquid buttermilk mixture into the center of it. Stir till the ingredients are just combined.
Let your pancake batter sit for a few minutes while you heat a nonstick skillet over medium-low heat. If you haven't already sliced your peaches, now would be a good time! Be sure to have your peaches, a little extra butter and brown sugar near your skillet before you start cooking the pancakes.
Melt a little butter in your skillet - if it sizzles, then you are ready to start making the pancakes. Ladel about a ¼ cup of the batter into the skillet for each pancake. Cook for 2-3 minutes before flipping; you'll know they are ready to flip when you see tiny bubbles forming on the edges of the batter.
Before you flip each pancakes, add 2-3 slices of peach to the top of the batter and sprinkle a tiny bit of brown sugar on top. Flip and continue cooking for 1-2 minutes until the peaches are cooked into the batter. They should caramelize a bit on the top, but not enough to burn and stick to your pan!
Place cooked pancakes onto the baking sheet in your preheated oven and continue the above process until you've used up all your batter.
Serve the pancakes warm and top as desired with yogurt, freshly sliced peaches, and a drizzle of honey. Pancakes will keep in an airtight container in your refrigerator for up to 3 days.