There are two things I remember loving distinctively as a kid . . . summer and peaches. I’ll be honest, the love hasn’t waned as I’ve grown older.
So when Vegas.com reached out and asked me to create a unique twist on one of the new vegan dishes at Wynn Las Vegas, well . . . the peach pancakes jumped out at me instantly.
I’m not vegan myself, so I decided to create the recipe the way I would most enjoy it . . . a recreation of classic peach cobbler with a bit of a twist.
First comes the peach compote with cinnamon and nutmeg pouring over a stack of fluffy, delicious buttermilk pancakes.
A shot of whipped cream and toasted walnuts add some sweetness and crunch. Honestly, you don’t even need the drizzle of maple syrup, but what would pancakes be without it!
This is SO good. It’s like summer walked up and gave you a peachy slap in the mouth. It’s…
A little bit tart.
A little bit sweet.
A whole lot of goodness.
The best part? You don’t even have to wait for peach season to roll around! If you like peaches and pancakes, make some of these right now.
- 1 1/2 cups frozen peaches
- 3 Tbsps brown sugar
- 2 Tbsps butter
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 Tbsps butter
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 2 Tbsps sugar
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 2 cups buttermilk
- 4 Tbsps chopped walnuts
- 4 Tbsps maple syrup
- additional butter for cooking the pancakes
- whipped cream for topping (optional)
- Rinse the peaches under hot water for a minute to thaw slightly. Drain well and then give a quick chop. Place them in a small bowl and add brown sugar. Stir until the peaches are well-coated.
- Place a small skillet over medium heat. Add 2 Tbsps butter and peaches.
- While the peaches come to a simmer, start your pancake batter by melting 2 Tbsps butter in the microwave for 30 seconds. Set aside.
- Combine the flours, baking powder, baking soda, sugar and salt in a small bowl. Set aside.
- In a second bowl, whisk the eggs and then add the buttermilk, whisking to combine. Continue whisking and slowly stream in the melted butter.
- When the peaches begin to simmer, reduce heat to low. Add cinnamon and nutmeg, stirring to combine.
- Place a skillet over medium heat.
- Add the flour mixture to the egg mixture and whisk until combined. If the mixture is too thick, add a tablespoon of milk to thin the batter.
- Add butter to your heated skillet. You want it to melt and sizzle, but not turn brown. If it does, reduce the heat.
- Pour the batter in small rounds and wait for bubbles to appear before flipping. Repeat with remaining batter, adding more butter to the skillet as needed. Keep pancakes warm in a 225 degree oven.
- While making the pancakes, turn the oven (or small toaster oven) to 325 degrees. Place the chopped walnuts on aluminum foil or a small baking tray. Place in oven for 2-3 minutes to toast. Keep an eye on them so they don't burn.
- Serve pancakes topped with 1/4 of the peach compote, 1 Tbsp maple syrup and 1 Tbsp chopped walnuts. Top with whipped cream if desired.