- Dish type
The secret to these light, moist and fluffy pancakes is the cottage cheese. Superb for a weekend brunch.
105 people made this
- 4 eggs
- 225g cottage cheese
- 125ml milk
- 1 teaspoon vanilla extract
- 30g butter, melted
- 1 peach, grated
- 125g plain flour
- 2 tablespoons caster sugar
- Pinch salt
- 3/4 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Mix eggs, cottage cheese, milk, vanilla, butter and peach in a large bowl. Combine flour, sugar, salt, bicarbonate of soda and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
- Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
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Reviews & ratingsAverage global rating:(121)
Reviews in English (100)
What a fabulous use of fresh ripe peaches. This was excellent. I had to first assure my husband that there was nothing wrong with the “lumpy” batter, and no, I wasn’t trying to kill him. Once we tasted these delicious and light pancakes all thoughts turned to taking the next bite. I highly recommend this recipe.-27 Aug 2012
by L Brennan
Excellent! I have made this 3 times in thhe last 2 weeks. I added 1/4 c. ground flax for extra benefit. The kiddies love these and syrup is not required. No mess! These are very moist and great reheated as well. I did try this once with frozen blueberries and that worked as well but fresh peach is best. I will try other frozen fruit as the seasons change.Update - I've now made this at least a dozen time's and wanted to add that shredded apple is a VERY close 2nd substitution for fresh in-season peach. A little sprinkle pf cinnamon-sugar and you have a great start to your morning.-31 Aug 2009
These pancakes are sweet, light, fluffy, and...delicious! I didn't have a peach on-hand so I left it out and topped them with homemade blueberry syrup instead. Perfect served with a dollop of whipped cream!-24 Feb 2010
Easy Peach Pancakes Recipe: This Peach Pancakes With Peach Syrup Recipe Is Just Peachy by 30Seconds Food
It's that time of the year when you see peach trucks sitting on the side of the road selling their juicy peaches. This easy peach pancake recipe with homemade peach syrup is packed with that juicy goodness. If you can't find fresh peaches, substitute frozen peaches.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 cups flour or gluten-free flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- dash of salt
- 2 cups milk or nut milk
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup diced fresh peaches
- 1 tablespoon butter, for cooking
- 5 fresh peaches, pitted and cut into slices
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash of salt
- 3/4 cup maple syrup
Here's how to make it:
- For the peach syrup, put the peaches, butter, cinnamon, nutmeg and salt into a saucepot. Cook over medium heat, stirring, for about 5 minutes. Add the maple syrup and bring to a boil. Remove from heat.
- For the pancakes, combine the flour, sugar, baking powder, cinnamon and salt in a bowl. Combine the milk, eggs and oil in another bowl. Add the wet ingredients to the dry ingredients until just combined. Fold in the peaches.
- Melt the butter in a skillet. Pour a little pancake batter into the skillet and cook until bubbles form, about 2 to 3 minutes. Flip and cook until cooked through, about 2 to 3 minutes. Serve with the peach syrup.
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This basic pancake recipe requires just a few pantry staple ingredients:
- Dry Ingredients: Flour, baking soda, sugar, salt.
- Wet Ingredients: Buttermilk, egg.
- Peach Slices: You can use fresh or tinned peaches for this recipe. I prefer using tinned for convenience and also the syrup they come in adds a little extra sweetness.
- Oil: For cooking, whatever you have will work. You can also use butter if you prefer.
- Whipped Cream: Peaches and cream is a classic combination, so topping these with some squirty cream does wonders!
Tips for Making the Best Pancakes
Here are some tips and tricks for making the best pancakes of your life.
- You want your pancakes to cook evenly and the best way to do this is to cook them on an electric griddle! Plus, it&rsquos not just for pancakes. You can use it for hashbrowns, french toast, grilled cheese, and all sorts of crispy sandwiches.
- Rest the batter before pouring it on the griddle. This gives the baking soda plenty of time to activate. And baking soda is the secret ingredient for soft and fluffy pancakes.
- Make sure your griddle is hot and ready before pouring in your batter. You can test if it&rsquos hot enough by adding a few drops of water. If it sizzles, go ahead and pour your batter in.
- Flip your pancakes only once! You&rsquoll know when it&rsquos ready to be flipped when you see bubbles forming on the batter and the edges are formed and are light brown in color.
- You don&rsquot want to make a mess when flipping your pancake. The first step is to lift the edge with your spatula. If it&rsquos ready, position your spatula all the way underneath and flip it over with your wrist instead of your elbow! No mess plus your pancake stays flat and even.
- No buttermilk? Don&rsquot worry! You can make a substitute by mixing together regular milk and 1 tablespoon of lemon juice or white vinegar. Give it a few minutes to set and it&rsquos ready to be made into buttermilk pancakes.
- If you want dairy-free buttermilk pancakes, you can do that too! When making your own buttermilk, use almond milk or light and unsweetened coconut milk with 1 tablespoon of lemon juice or white vinegar. Voila! Dairy-free buttermilk for your pancakes!
Fluffy Multigrain Pancakes with Strawberry-Peach Compote
Posted By Savita
Since long I wanted to create a section in ChefDeHome where I can invite my fellow food blogger friends to share their thoughts/recipes with ChefDeHome audience. Back in September last year, I was working on a few recipe ideas when my discussion with Vishal went in totally different direction. From recipes we drifted to some bloggers on Google Plus and their awesome contribution to blogging world. This is when we decided to put my thoughts of "getting featured on ChefDeHome" into action.
In discussion everything was planned. I also posted few thoughts about this. Then I got busy with ChefDeHome re-design project and our ideas of Guest Post went to sleep for a long time. until recently, when a few bloggers showed interest in contributing their work on ChefDeHome, it sparked again!
Unfortunately, I could not share their recipes here due to lack of proper guidelines. This is when I decided to dedicate some time to describing - guest post guidelines. Whole idea is I can only share someone's original work with ChefDeHome. I spend a lot of time and effort in sharing tried and tested recipes with ChefDehome readers and want to maintain that excellence.
I hope my FINALLY published - Guest Post Guidelines Section, will make guest post submission process easy and clear for my blogger friends.
With introduction of Guest Post Section, I love contacting talented food bloggers to share their thoughts and recipes here.
Recently, I came across a few delicious cup cake photos on Google Plus by Annie - a wonderful and talented blogger at The Nifty Cupcake. I followed the link to her blog, loved her recipes, writing style and also her photography. Her recipe pictures made me so hungry that I spent good time feeding my eyes on her blog. You can call it an "instant-reaction" when I decided to introduce her to chefdehome readers and contacted her for a guest post.
Annie submitted this delicious Fluffy Multigrain Pancakes with Strawberry & Peach Compote with Canela spiced Crème Chantilly recipe. Healthy and scrumptious at the same time!
I am drooling looking at the pictures and can't wait to make these fluffy pancakes for breakfast soon!! But, I will not take any more of your time now and let Annie do the talking.
Hello everyone! I’m Annie, the author and photographer behind The Nifty Cupcake. Firstly – I want to say thank you to Savita for welcoming me onto her lovely blog – I’m so happy to be posting here today! I started The Nifty Cupcake after graduating from culinary school in 2012 as a way to document and share my personal recipes and food ramblings. I focus on using fresh, seasonal ingredients and specialize in giving indulgent recipes a healthy twist which is something I think Savita and I have in common. As you can tell by the name I have a soft spot for baking. Ever since I could remember I have always baked cakes or cookies for family gatherings and I still do till this day. Despite my love of cakes my favorite meal would have to be breakfast, there’s just something so cheerful about having breakfast with friends on the weekend after a long week at work.
I have always struggled with my enduring love of pancakes, I loved the light and fluffy texture of regular pancakes but I didn't like the lack of nutrition. My problem has always been that the healthy pancakes tended to be either too thick or overly dense in texture. After much experimentation (and many plate fulls of pancakes) I FINALLY found the perfect pancakes that was both healthy and delicious!
The secret is mixing dairy with some type of acid, in this case lemon, which mixes with the flour and produces air bubbles that create a light and fluffy texture. I chose to pair these cakes with a peach and strawberry compote (compote is just a fancy word for fruit cooked in syrup) since I had some fruit leftover from the farmers market and I must say the combo of the fresh fruit plus whipped cream made for a perfect bite! I also spiced my whipped cream with Mexican Canela which is a more mild form of cinnamon.
There you have it! Now you can have your healthy pancakes and eat em too!
Savita here again. I hope you enjoyed knowing Annie and her multi-grain pancakes recipe.
Happy Cooking!! and don't forget to follow Annie and ChefDeHome on Google Plus for more such delicious recipes!!
If you are food blogger and want to publish your work, please read more about getting featured on ChefDeHome here - Get Featured on ChefDeHome. If you don't have a blog but still want to share your recipe or food related info on ChefDeHome, please email me at chefs(at)chefdehome(dot)com.
Maple Peach Pancakes
Breakfast during the week around here is usually simple. Oatmeal. Yogurt with berries. Smoothies. More complicated recipes are reserved for the weekend or special occasions scrambled eggs with chicken sausages, or teetering stacks of pancakes with syrup and fresh fruit (or puffy Danish aebleskivers if the hubby is really lucky), are best enjoyed on slow, lazy days.
This morning we woke up to rain. Cloudy, misting skies reminding me of home, and begging for a day cuddled up inside with a steamy chai latte. A nice break from the regular, stifling heat of this Georgia summer.
So, week day be damned, these fluffy maple peach pancakes seemed fitting, especially slathered in butter and adorned with big scoops of warm peach slices soaked in maple syrup and vanilla.
The base of these peach pancakes is super simple. They’re fluffy, and flavorful, and nearly foolproof.
But what makes these pancakes special, and decadent, and let’s be honest, worthy of spending an hour preparing first thing in the morning, is the peaches – a double dose of sweet, seasonal, fresh peaches, nestled into the middle of each pancake, and drizzled over top in a homemade peach syrup.
While it’s easier to fold chopped peaches into the pancake batter, and there’s absolutely nothing wrong with going that route, the more complicated version places a few slices right on the griddle, the pancake batter enveloping the peaches as they cook, and caramelize, and impart a whole lot more flavor into the finished dish.
Either way you choose, when the whole stack of light and fluffy pancakes is layered with plump, syrupy slices of maple soaked peaches (and a dusting of confectioners sugar or a spoonful of whipped cream), no one will be complaining.
Originally published on August 20, 2012. Recipe instructions updated and additional photos by Jenn Davis, of the lovely baking blog Two Cups Flour added on August 5, 2018.
- 6 ¾ ounces all-purpose flour (about 1 1/2 cups)
- 2 tablespoons sugar
- 2 tablespoons flaxseed (optional)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 ½ 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)
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.
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.
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.
A light and fluffy pancake made with peach-flavored Greek yogurt, whole wheat flour and stuffed with little pieces of peaches. Not an overly sweet pancake, perfect for breakfast.
- ⅓ cups Peach-flavored Greek Yogurt
- ¼ cups Non-fat Milk
- 2 whole Egg Whites
- ⅓ cups Plus 1 Tablespoon Of Whole Wheat Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Sugar
- 1 dash Salt
- ¾ cups Peaches, Diced, Canned, No Sugar Added, Drained And Rinsed, Divided Use
- Cooking Spray
Into a medium-sized bowl, add Greek yogurt, milk and egg whites and mix until combined.
In a separate small bowl combine flour, baking soda, sugar and salt.
Add the flour mixture into the yogurt mixture and whisk until evenly combined. Gently fold in 1/2 cup of the diced peaches.
Spray a non-stick skillet with cooking spray and heat it over medium heat. Once the skillet is hot, place 1/4-cup batter onto the skillet and cook until bubbles start appearing through the top of the pancake and then flip it. You’ll want to cook on medium heat for about 1-2 minutes on each side. I add cooking spray to skillet between each batch. Place the finished pancakes on a baking sheet lined with parchment paper and put the sheet in the oven while you finish with the remaining batter. Do not stack them.
Top with additional peaches and leftover yogurt.
Notes: One 6-ounce container of yogurt worked for the whole recipe. I used Chobani Peach Greek Yogurt and Del Monte no sugar added canned peaches.
Makes 2 servings, 4 pancakes each
Calories per serving: 191, Fat: .05, Cholesterol: .06, Sodium: 260, Potassium: 158, Carbs: 34.5, Fiber: 4.3, Sugar: 14.8, Protein: 13.4
In a glass measuring cup or small bowl, stir together the milk and vinegar and set aside for 10 minutes to "sour".
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk egg then whisk in the soured milk, melted butter, and vanilla. Add mixture to the dry ingredients and whisk just until most of the lumps are gone, but DO NOT OVER MIX!! Let the batter stand for 10 minutes. The batter will be thick with air bubbles but DO NOT STIR!
Lightly coat a large frying pan with vegetable oil and heat over medium/medium-high heat. Using a 1/2-cup measuring cup or large ladle, gently dip out batter into the heated frying pan, 3 to 4 pancakes at a time. Cook, undisturbed, until air bubbles appear on top, and bottom is browned, then carefully flip them over with a egg turner to brown the other side.
Makes 7 to 8 pancakes about 4 1/2-inches in diameter.
Serve hot with butter and Blonde Butter Syrup, or real maple syrup.
BLONDE BUTTER SYRUP:
Melt butter in a 1 to 1 1/2 quart saucepan over medium heat. Set aside.
Add evaporated milk to a 3 to 4-cup glass measuring bowl (mine was 4-cup). Microwave for 60 to 70 seconds, or until milk boils up.
Remove milk from microwave and immediately whisk in the sugar for a minute or two for the sugar to dissolve. Whisk mixture into the melted butter in the saucepan and cook, whisking constantly, over medium/medium-high heat until the syrup boils and thickens. It will thicken even more as it cools. Serve over homemade pancakes.
Peach Cobbler Pancakes
All it takes it one magical word in this house to get my kiddos to stop what they’re doing and I’ll have their full attention.
Seriously. They are crazy about them and would do anything for just one bite. I usually whip up a large batch and then freeze the rest to have on hand for whenever that craving hits.
A few weekends ago, I whipped up these Peach Cobbler Pancakes and they made the most delightful breakfast treat.
These pancakes are easy to make and full of fresh peaches.
They start off with my favorite pancake base using Greek yogurt which makes them light and fluffy. It adds that extra punch of protein plus when you bite into them they are nice and moist.
The oat streusel topping comes together easily on the stove and makes everything so much better.
The sweet fresh peaches on top are seriously awesome, but you can also use canned.
With a dollop of whipped cream and a touch of maple syrup, you’ve got one extra special breakfast.
Peach Cobbler for breakfast? I can’t think of a more perfect way to start the day ♥