Peach and Blueberry Pancakes

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.

Yield: Serves 6 (serving size: 2 pancakes and 1 teaspoon butter)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 2.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.1g
  • Carbohydrate: 38g
  • Fiber: 1.9g
  • Cholesterol: 72mg
  • Iron: 1.9mg
  • Sodium: 448mg
  • Calcium: 214mg


  • 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. 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. 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. 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.
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