Spiced Peach Pancakes

Spiced Peach Pancakes


  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 /4 teaspoon sea salt
  • 1 Tablespoon baking powder
  • 1 / 4 teaspoon ground nutmeg
  • 1 /4 teaspoon ground clove
  • 1 teaspoon ground cinnamon
  • 1 /4 cup vegetable oil
  • 2 tablespoons butter, melted
  • 2 eggs
  • 1-1/2 cups buttermilk
  • 2 ripe peaches, peeled and diced (you may substitute frozen peach, thawed and diced



Sprinkle diced peaches with brown sugar and set aside.

Combine together flour, sugar, salt, baking powder, nutmeg, close and cinnamon in medium bowl. Add the oil, butter, eggs and milk and stir by hand until completely blended; fold in peaches.

Drop 1 /4 cup of batter onto hot, buttered skillet. Cook until bubbles begin to form and pop. Flip pancakes until lightly browned.

Serve with Thyme Infused Bourbon Syrup; recipe follows


Thyme Infused Bourbon Syrup


  • 1 /2  teaspoon fresh thyme, minced
  • 2 cups maple syrup
  • 2 Tablespoons bourbon
  • 1 Tablespoon butter


Combine all ingredients into small saucepan. Heat until just warmed and butter is melted; Do not boil. Stir occasionally. Serve on pancakes.

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