Peach and Blueberry Pancakes

Peach and Blueberry Pancakes Recipe
Photo: Oxmoor House
Each third-cupful of this thick batter produces a pancake that is wonderfully fluffy and filled with fresh fruit. The combination of peaches and blueberries never fails to please.


Serves 6 (serving size: 2 pancakes and 1 teaspoon butter)
Total time: 28 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 28 Minutes

Nutritional Information

Calories 238
Fat 2.8 g
Satfat 0.7 g
Monofat 0.7 g
Polyfat 0.8 g
Protein 8.1 g
Carbohydrate 38 g
Fiber 1.9 g
Cholesterol 72 mg
Iron 1.9 mg
Sodium 448 mg
Calcium 214 mg


6.75 ounces all-purpose flour (about 1 1/2 cups)
2 tablespoons sugar
2 tablespoons flaxseed (optional)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups nonfat buttermilk
1 teaspoon grated lemon rind
2 large eggs
1 cup fresh or frozen blueberries, thawed
1 cup chopped fresh or frozen peaches, thawed
2 tablespoons unsalted butter
Fresh blueberries (optional)


1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, flaxseed, if desired, baking powder, and salt in a large bowl, stirring with a whisk.

2. Combine buttermilk, lemon rind, and eggs in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Gently fold in blueberries and peaches.

3. Heat a nonstick griddle or nonstick skillet over medium heat. Pour 1/3 cup batter per pancake onto pan. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Serve with butter. Top with blueberries, if desired.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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