During my childhood, Mom often mixed up a batch of pancakes from scratch as a special breakfast treat for my brother and me on the weekends. After returning from a long run (she still runs every single morning!), she went straight to the kitchen and pulled out the flour, milk, and frying pans.
Sometimes, if we had already seen that Saturday’s episodes of “Blue’s Clues” and “Gulla Gulla Island,” I wandered into the kitchen instead of sitting in front of the TV to watch Mom work. She quickly beat the egg with a fork in our trusty ol’ metal mixing bowl, then added a few generous glugs of milk and a splash of vanilla, followed by stirring in a large scoop of flour until the batter reached her ideal taste and consistency.
And if I was lucky, she let me lick a little bit of batter off of the fork too!
After dipping our old ¼-cup measuring cup, the comforting color of extremely faded denim, into the bowl, she dolloped one large circle into the center of each hot pan, followed by two smaller ones, all touching at the top to form the silhouette of Mickey Mouse. My brother and I almost refused to eat pancakes in any other shape!
Once she had flipped those out onto our plates and set the jug of maple syrup on the table, Mom tossed a couple handfuls of freshly washed blueberries into the mixing bowl, gently stirring them in until they were fully covered with batter. She and Dad loved their blueberry pancakes, served straight from the pan with a small pat of butter, where the deep purple juice burst out of fruit and stained those golden silver dollars when they sliced into their warm stacks.
And since my brother and I hated “bits” in our food (aka nuts, seeds, onions in spaghetti sauce, and blueberries in anything—muffins, coffee cake, bagels, pancakes, you name it…), they knew they never had to share!
But now as an adult, I don’t mind “bits” anymore, like when it’s fruit in my breakfast treats… And especially when it’s the sweet juicy morsels in these Peach Pie Pancakes! Yes, “dessert” for breakfast is perfectly acceptable around here. Even better, these pancakes are so fast to make, and they’re packed with 8g+ of protein!
Happy muscles, happy tummy, happy girl!
To make these pancakes healthier, you’ll start with white whole wheat flour. White whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, so your pancakes will still taste like traditional ones! (But it has the same health benefits as regular whole wheat flour, too!)
Note: Whole wheat pastry flour would be the perfect substitute, and I’ve included my favorite gluten-free option in the Notes section as well.
For the protein boost, you’ll use one of my favorite ingredients in healthier baking. Do you know what it is? I’m sure you do… It’s Greek yogurt! Greek yogurt adds the same moisture as extra butter or oil (and you just need 1 teaspoon of that in this recipe!) for a fraction of the calories. It also has 20g+ of protein per cup, as compared to regular yogurt that only has around 7-10g, so it sneaks quite a bit of protein into these pancakes!
Then for that iconic peach pie flavor, you’ll use two ingredients: peaches (obviously!) and cinnamon. My grandma’s peach pie recipe is the BEST I’ve ever tasted (and I’m still trying to figure out how to make it healthy… she used so much butter! ?). One of her secrets was a few extra shakes of cinnamon, so I include it in everything I make with peaches.
If it’s summertime and peaches are in season, I highly recommend using fresh ones! They’ll have the best and sweetest flavor, but peaches that are canned in 100% juice (and drained) will work as well. Every once in a while, I get a craving for Grandma’s peach pie during the winter, and since it’s pure torture to know I can’t have it for another 6 months… These healthy pancakes always tide me over!
Then when the time comes to cook the pancakes, I have a detailed tutorial over here. I even talk about the best flipping techniques so you get those perfect circular pancakes every time!
Time to dig in! And when you make your own, remember to snap a picture and share it with me on Instagram using #amyshealthybaking and by tagging @amybakeshealthy IN the photo too! (That guarantees that I’ll see the notification from you! ?) I’d love to see your pancakes and include them in my Sunday Spotlight series!
| Peach Pie Pancakes | | Print |
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp unsalted butter or coconut oil, melted
- 2 tsp vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- ¾ cup (180mL) nonfat milk
- ½ cup (100g) finely diced peaches (fresh or canned in 100% juice and drained)
- Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, stir together the butter and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. (If the butter or coconut oil re-solidifies, briefly microwave the mixture for 10-15 seconds.) Alternate between adding the flour mixture and the milk, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the peaches.
- Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. (Remember to re-coat the pan with nonstick cooking spray before cooking the next round of pancake batter!) Top the pancakes with pure maple syrup, if desired.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
Any milk may be substituted for the nonfat milk.
For the best results, cut the peaches to be the same size as miniature chocolate chips. This ensures that the pancakes will cook evenly.
For cooking tips, see the text and pictures in this blog post of mine.
This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!
{gluten-free, clean eating, low fat, low calorie, higher protein}
View Nutrition Information
You may also like…
♥ Carrot Cake Pancakes
♥ Cinnamon Apple Pancakes
♥ The Ultimate Healthy Buttermilk Pancakes
♥ The Ultimate Healthy Blueberry Buttermilk Pancakes
♥ Peach Pie Oatmeal Cookies
♥ Peach Streusel Coffee Cake
♥ Peach Scones
♥ Small-Batch Maple Peach Muffins
♥ Classic Peach Crumble
Can we store the batter ? If yes then for how many days ?
I’m honored that you’d like to try my recipe, Gleonna! I don’t recommend storing the batter, but these fully cooked pancakes reheat really well. They freeze and thaw nicely too! So I’d recommend either of those options instead, if you’d like to enjoy hot pancakes in the morning without spending time making the batter and cooking it on the stove. 🙂 I’d love to hear what you think of these pancakes if you try making them!
Amy, you said your mum added eggs to her pancake batter and yet your batter does not include them. Was this just an oversight?
I made these pancakes this morning with some adjustments. I washed the peach really well so no fuzz remained and did not bother peeling it. I added an egg, a full tsp. of cinnamon, several grinds of nutmeg, 1 tsp. of vanilla + 1 tsp. of almond extract (instead of the 2 tsp. of vanilla) and a handful of chopped almonds. Next time I will add just a bit more almond milk as I found the batter very thick and challenging to cook through. My Sweetie gave them the highest compliment, however, when he said they did not require any topping whatsoever because they were so good. Thanks for a lovely recipe, Amy.
No, not an oversight! We have certain family members who are allergic to eggs, so I was trying to make a pancake recipe that would be suitable for them to enjoy too. 🙂 We also prefer our pancakes on the extra thick and fluffy side, which is why the batter is so thick. If you like your pancakes thinner, then more milk will definitely do the trick!
I’m really glad your sweetie enjoyed these pancakes too! That truly is the best kind of compliment. Thanks for taking the time to let me know, Martie!
I’m not sure what went wrong but in my experience the peaches are just too wet for this recipe and the batter is too thick and will NOT cook through. The pancakes just feel wet and slimy when you bite them. I’m glad they seemed to work for other people but I would stick to a basic pancake recipe and just stir in whatever add ins you like. I tried them in a pancake griddle and on a normal frying pan. And I added milk to thin up the batter which seemed to help, but the peaches still made it feel too wet and not cook properly
It means a lot that you tried our recipe, Summer! That sounds disappointing and not like how these pancakes are supposed to turn out, so we’d love to work with you to figure out what happened. In order to do so, we have some questions for you! 🙂
Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?
Which flour option did you use: white whole wheat flour or the homemade blend in the Notes section?
Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients — especially the flour and peaches?
If you used measuring cups, did you use our recommended technique for measuring the flour? (We link to it in the Ingredients list!)
If not, did you dip them directly into the flour container? Or if you used a traditional spoon-and-level method, did you happen to shake the measuring cup back and forth while filling it, to “level out” the mound of flour extending out over the top, by any chance?
Did you use fresh or canned peaches?
If canned, did you thoroughly drain them before slicing and adding them to the batter?
When you added the batter to your frying pan and/or griddle, how much did you use per pancake? Did you spread it out to make it thinner and more of a circular shape, as suggested in Step 3?
How long did you cook your pancakes on each side?
Were they light golden, dark golden, or deep brown when you removed them from the pan?
How many pancakes were you able to make from the batter? Was it similar to our yield of 16 silver dollar pancakes?
I know I just asked a LOT of questions, but we’ll have a much better idea of the culprit once we know your answers to all of them!
We also have a classic and more traditional buttermilk pancake recipe, if you’d like to check that out! You mentioned wanting to stick to a basic pancake recipe and use your preferred add-ins, so I thought I’d briefly mention it, just in case that might be of any interest. 🙂
I just made these with whole wheat flour and they are delicious!! Thank you for a perfect, easy recipe!!
I’m so happy to hear you enjoyed these pancakes, Tina! Thanks for letting us know, it really means a lot! 🙂