Peach Buttermilk Cornmeal Pancakes
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These Peach Buttermilk Cornmeal Pancakes are made with fresh peach puree and cornmeal for a great flavor and texture!
Sweet fresh peaches, refreshingly tangy buttermilk and quality cornmeal combine to make one seriously delicious pancake!
Peach Buttermilk Cornmeal Pancakes. Now does that sound like a match made in heaven or what? Just enough fresh peach puree to add a delicious fruity undertone of flavor while keeping the pancakes nice and fluffy.
Most recipes for cornmeal pancakes use mostly flour with a token amount of cornmeal. Not this one. We want to experience that wonderful corn flavor! And you’ll still get results that are light and fluffy. My kids devoured these and I enjoyed a second batch for lunch (shhhhhh).
Peach Buttermilk Cornmeal Pancakes Recipe
Let’s get started!
The first thing we want to do is to get the cornmeal soaking in buttermilk to soften the grains. After all, we’re aiming for pillowy soft pancakes, not a mouth full of sand. So pour the buttermilk over the cornmeal, give it a stir, and let it soak for a good 45 minutes while you catch up on some other work.
For the peach puree I recommend buying organic. We don’t buy everything organic – from a toxins standpoint that’s unnecessary – but we do try to stick to organic for the items that make the “Dirty Dozen” list, and peaches are right at the top of that for having been drenched in pesticides.
Don’t worry about peeling them, just wash the peaches, remove the pits and puree them in a food processor until smooth. Be sure to use very ripe ones for the most flavor.
Add the puree along with the eggs, melted butter, vanilla and honey. Use an electric mixer to beat until thoroughly combined.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gradually add the wet mixture to the dry mixture.
Beat just until combined. For fluffy results it’s essential that you don’t over-beat.
Preheat the griddle to 350 degrees F and lightly grease it. Pour 1/4 cup of batter per pancake onto the hot griddle.
Let the pancakes cook for about two minutes, or until lightly browned on the bottom, before carefully flipping them over.
Cook for another 2 minutes or until lightly browned.
Beautifully light and puffy.
Serve immediately with butter and real maple syrup.
Enjoy!
Peach Buttermilk Cornmeal Pancakes
Ingredients
- 1 1/4 cup cornmeal
- 1 1/2 cup buttermilk
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup fresh peach puree
- 3/4 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Combine the cornmeal and buttermilk in a bowl and let sit for at least 30 minutes.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.Whisk in the melted butter, honey, vanilla, eggs and peach puree with the cornmeal mixture. Pour the wet mixture into the dry mixture and stir just until combined. Be careful not to overstir or the pancakes won't be fluffy. Let the batter sit for 10 minutes.
- Heat a griddle to 350 degrees F and pour 1/4 cup of the batter for each pancake. Cook the pancakes until golden brown, for about 2 minutes, then flip over and cook for another 2 minutes or until golden brown.Serve immediately with butter and maple syrup.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
