Pancakes, people! They are a favorite of mine (obviously). I’ve always had an extreme love for them. Back in the day, I went for the boxed pancake mix. Don’t get me wrong, for some, boxed pancake mix is just fine. The pancakes turn out perfectly and fluffy and tasty (my mom is one of these people). But for me, attempts at making pancakes from a boxed mix always always always resulted in hard-as-a-rock on the outside, goopy on the inside, gross messes. I was about to throw in the pancake towel all together and then I discovered this amazing, fluffy pancake base recipe (previously used here and here) that works like a charm every single time and takes mere minutes to throw together!
Add anything to this pancake base and you will have a breakfast winner for sure! That was my motto before adding diced peaches and blueberries, at least. Fruit and pancakes are just meant to be. But I just couldn’t stop there. It seemed like there was still another way to brighten the dish, so I decided that my love of honey and blueberries together needed to be incorporated somehow. Enter honey maple syrup, a beautiful mixture of these two sweet, sticky substances. It was a good idea.
A little tip for peeling the peaches – if you don’t feel like peeling them with a knife, drop a couple of whole peaches in a pot of boiling water for 30-45 seconds. Then transfer to an ice water bath. The skins should slide off easily after this process.
Happy weekend to you!
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- 1¼ cups milk (I used 2%)
- 1 egg at room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- ½ teaspoon vanilla extract
- ½ cup freshly diced peaches (without skin)
- ¼ cup blueberries
- Honey maple syrup (recipe below), extra peaches and blueberries, and whipped cream for topping, if desired
- ½ cup pure maple syrup
- ¼ cup clover honey
- Sift flour, baking powder, salt, sugar, and ground cinnamon twice into a large pourable mixing cup or other mixing bowl. Make a well in the center of the dry ingredients.
- In a separate bowl, add vanilla, egg, and (slightly) cooled melted butter. Beat lightly until blended. Lightly beat in milk, being careful not to overbeat the egg.
- Add the wet ingredients to the well of the dry ingredients. Mix until smooth. Stir in blueberries and diced peaches.
- Heat a lightly oiled griddle or frying pan over medium to medium high heat. Pour batter onto griddle in approximately ¼ cup increments. Lightly brown on both sides and serve warm. Top with additional blueberries, peaches, whipped cream, and honey maple syrup, if desired.
- Combine maple syrup and honey in a small saucepan. Heat over low heat, stirring occasionally, until warmed.