Peach and Blueberry Pancakes

Name: Peach and Blueberry Pancakes
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 237 milliliters fresh or frozen blueberries, thawed; 2 larges eggs; 355 milliliters 6.75 ounces all-purpose flour (about; 1 teaspoons kosher salt; 1 teaspoon grated lemon rind; 355 milliliters nonfat buttermilk; 237 milliliters chopped fresh or frozen peaches, thawed; 2 Tbsps sugar; 2 Tbsps unsalted butter

Peach and Blueberry Pancakes is a vegetarian recipe with 6 servings. One portion of this dish contains approximately 8g of protein, 6g of fat, and a total of 232 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a very affordable morn meal. 1 person found this recipe to be scrumptious and satisfying. A mixture of baking powder, blueberries, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 28 minutes. Blueberry Peach Cornmeal Pancakes, Peach Pancakes with Peach Maple Syrup for #SundaySupper, and Gluten Free Peach Pancakes with Peach Topping are very similar to this recipe.

Instructions

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, sugar, flaxseed, if desired, baking powder, and salt in a large bowl, stirring with a whisk.

Ingredients you will need

Baking Powder

Flaxseed

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Combine buttermilk, lemon rind, and eggs in a medium bowl, stirring with a whisk.

Ingredients you will need

Buttermilk

Lemon Peel

Egg

Equipment you will use

Whisk

Bowl

Add buttermilk mixture to flour mixture, stirring just until moist. Gently fold in blueberries and peaches.

Ingredients you will need

Blueberries

Buttermilk

Peach

All Purpose Flour

Heat a nonstick griddle or nonstick skillet over medium heat.

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Serve with butter. Top with blueberries, if desired.

Ingredients you will need

Blueberries

Butter