Peach Pancake Syrup



  • 2 cups all-purpose flour (use 1 3/4 cup for extra thick pancakes)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-2 teaspoons cinnamon, to taste
  • 1/4 cup brown sugar
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted & cooled
  • 2 teaspoons vanilla extract
  • 2 cups buttermilk*
  • 1 cup peaches in syrup


  1. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and brown sugar.
  2. Then in a separate large bowl whisk the eggs.
  3. Then whisk in the butter, vanilla and buttermilk.
  4. Fold the wet ingredients into the flour mixture using a wooden spoon or rubber spatula, then fold in the chopped peaches.
  5. Heat a large griddle to 350F degrees, or a frying pan to medium heat.
  6. Grease with a little oil or nonstick cooking spray.
  7. Using a 1/4 cup measuring cup, pour the batter onto the griddle to form each pancake.
  8. Allow to cook until you see small air bubbles forming on the uncooked side (about 2-4 minutes), then flip each pancake over and fry on the second side until both sides are golden brown.
  9. Repeat with the rest of the batter.

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