Let them eat pancakes! 🥞 Pile them… stack them… enjoy them! These Gluten Free Peaches & Cream Pancakes will satisfy your breakfast cravings! Ripe and juicy peaches are folded into a wheat-free pancake batter, spooned onto a hot skillet and cooked until golden brown and delicious! Talk about breakfast done right!
My Gluten Free Peaches & Cream Pancake recipe starts off with a flavourful and light pancake batter. To make it, add your wet ingredients, including milk, sour cream, eggs and vanilla, to a large mixing bowl and mix until fully incorporated. Then, grab some pancake essentials from your pantry, specifically gluten-free flour, baking powder, baking soda, sugar and cinnamon and toss them into your mixing bowl. Mix the ingredients until just combined. Fold in the star of the show, sweet peaches, and cook these gems in a hot skillet until golden brown in colour. The result - a breakfast that eats like a dessert, without the feeling of guilt!
These hot cakes couldn’t be easier to make, use a handful (or two) of simple and everyday ingredients and come together in 30 minutes! Drizzle some maple syrup over top and serve and enjoy! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting breakfast ideas, try my White Chicken Chili Breakfast Bowl, Tiramisu Overnight Oats, Gluten Free Cranberry Orange Muffins and Breakfast Curry recipes!
Prep Time: 10 minutes
Cook Time: 20 - 24 minutes
Total Time: 30 - 34 minutes
Makes: 18 pancakes
Serves: 4 - 6
Ingredients:
1 1/4 cups 2% milk
1/2 cup full-fat sour cream
2 eggs
2 tsp vanilla extract
1 1/2 cups gluten-free all-purpose flour (See Notes below)
3 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
2 1/4 cups peaches, pitted and diced (approx. 2 large peaches)
3 Tbsp unsalted butter, for greasing the pan
Maple syrup, as a topping
Sliced peaches (optional), as a topping
Instructions:
To a large mixing bowl, add the milk, sour cream, eggs and vanilla and whisk until fully incorporated.
Then, add the flour, sugar, baking powder, baking soda and cinnamon and whisk until just combined.
Fold in the peaches and set the batter aside for 10 minutes, to allow the flour to hydrate.
To a medium non-stick skillet, set over medium-low heat, add 1 1/2 tsp butter. Using 1/4 cup measure, ladle the pancake batter onto the skillet. Flatten the pancake batter out slightly, using the back of a spoon.
Cook the pancakes for 3 minutes or until bubbles have formed. Then, flip and cook for an additional 2 - 3 minutes or until the pancakes have cooked through and are golden in colour. Repeat the process with the remaining butter and pancake batter.
Transfer the pancakes to a serving platter or plate. Enjoy them on their own, drizzle maple syrup over top or serve them alongside some freshly sliced peaches.
Notes:
Not All Gluten-Free Flours Are Alike: I love using Cup4Cup Gluten-Free Multipurpose Flour in this recipe. This flour yields pancakes that are light and moist in texture. Results may vary with other brands of gluten-free flour, given the types of gluten-free "flour" substitutes used as well as their proportions.
Don’t Over Mix: Over mixing the pancake batter will result in dense pancakes. To keep your pancakes light, mix the wet and dry ingredients until just combined. You'll notice a few lumps in the batter and that’s perfectly fine and should be expected.