Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The sweetness of the peaches combined with the natural sweetness of the cornmeal makes for a delicious morning. A well-seasoned griddle or skillet won't need much butter and oil; use only as much as you need to keep the pancakes from sticking.

Virginia Willis
Recipe by Southern Living June 2012

Gallery

Credit: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty

Recipe Summary

hands-on:
1 hr 5 mins
total:
1 hr 5 mins
Yield:
Makes 10 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sift together first 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined.

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  • Melt a small amount of butter with oil on a griddle or large nonstick skillet over medium heat. Place 3 peach wedges for each pancake on griddle; starting at outside edge of peach slices, carefully pour 1/4 cup batter over each group of slices to form a circle.

  • Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300° oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.

  • Note: We tested with White Lily All-Purpose Soft Wheat Flour.

  • *2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of Step Cook pancakes as directed, using 1/4 cup batter per pancake.

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