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
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What a perfect stack! I’ve actually never seen a recipe for pancakes with peaches in them but sounds delicious!
Thanks Candice! 🙂
These look like the perfect summer stack! I LOVE peaches! 🙂 Your pancake recipes are always delicious!!
Thank you so much Marina! If you ever decide to take a break from oatmeal one morning, I’d love to hear what you think of these pancakes! 😉
I have never had peach pie! What?!?! I don’t usually buy peaches because the fuzzy stuff weirds me out but I definitely need to give them another try!
Oh my goodness Shannon, I wish I could give you a slice of my Grandma’s pie — it’s out of this world! We always peel the peaches before baking with them, so we don’t have to eat the fuzzy stuff. 😉
Love the idea of peach pie pancakes!! My mom used to make us pancakes on weekend mornings, too… although I’d ONLY eat them when they were loaded with chocolate chips. 😉
You were (and still are!) one smart girl Jennifer!! I totally wish I had done the same thing… ? But funny how our sweet and savory breakfast preferences change too! ?
I love the little snippet from your childhood. Your mom sounds like a great mom! I have never thought to add peaches to my pancakes, but you’ve inspired me!!
Thanks Megan! I feel so blessed to have her as my mom. 🙂 I’d love to hear what you think if you try the pancakes!
I love making healthy pancakes for breakfast! I’m going to have to give this recipe a try right away.
I can’t wait to hear what you think of these pancakes!
Hi Amy I love your recipes they are so delicious! Question: is there a way to have all the dry ingredients mix together and add the wet ingredients as needed. have a 14 month old so it would be awesome to be able to mix enough for just one small pancake at the time.
Thank you!
Your little one is so lucky to have you to make her healthy homemade breakfasts Mariana! 🙂 I’d actually recommend making one full batch, then freezing the pancakes. They actually freeze really well, and it’ll be much easier to thaw individual pancakes for your little one to eat rather than making one single pancake at a time. I’d love to hear what you both think of the pancakes if you try them!
I love pancakes and i love peaches. Those pancakes are perfect for me 🙂
I can’t wait to hear what you think of the pancakes when you make them Barbara!
I made these this morning and they were amazing. My whole family loved them. This recipe is a keeper for sure.
I’m so glad you and your family enjoyed the pancakes! That means a lot to me Rebeca!
These look delicious. I just came across this recipe. I do apple and cinnamon pancakes a good bit but never peach. YUM!! I was a bit confused though when you mentioned in your story about your mom putting blueberries in the plain batter. So she didn’t make it al peach but divided it up???
I appreciate your interest in my recipe Charlotte! I didn’t write that my mom putting peaches in her pancake batter, only blueberries. The peaches are my fun twist as a substitute instead of the blueberries! 😉 I can’t wait to hear what you think of these!