Pancakes and peach sauce! You are going to absolutely love these thick, buttery pancakes topped with syrupy fresh peaches in a sweet buttery sauce. Put away the pancake mix! We are going to teach you how to make the most delicious, fluffiest, and easiest pancakes ever!
Do you object to butter? Do you aim to have your first meal of the day be one full of fiber, protein and all natural goodness? If the answer is yes to either of these questions, then you best move along; this is not a breakfast for lightweights.
Funny thing is, our parents who are the inspiration behind Mia Kouppa would shake their heads at these pancakes and peach topping. They rarely cook with butter and would find a breakfast such as this one too decadent, too heavy, too buttery and too far from their typical breakfast choices of Greek-style hard boiled eggs, Greek yogourt or tomato and feta toast.
But, as we decided a while ago, we love to cook too much not to allow ourselves a space in this blog for recipes we come up with ourselves. Inspired by our travels, our obsession with cookbooks, our culinary idols, the great multi-ethnic city we live in and butter, pancakes with peach sauce are our type of breakfast, at least some of the time.
- All purpose flour: Regular flour is the basis of the pancake batter
- Baking powder: We use plenty of baking powder to help make fluffy pancakes
- Baking soda: Also a leavening agent
- Sugar: A bit of sugar in the pancakes gives them a subtle sweet flavour.
- Egg: For binding and holding all the ingredients together.
- Milk: The milk makes your pancake batter nice and rich.
- Melted butter: Melted butter in the batter adds great flavour and texture to the pancakes
- Salt to taste
- Butter: Cooking your pancakes in butter makes them crispy and buttery, while keeping the center fluffy.
- Use water instead of the milk for a lighter pancake.
- Use vegan butter or margarine if you need to keep the pancakes dairy-free.
Peach sauce ingredients
- Peaches: You will cut some of the peaches in wedges, and puree some to create the base of the sauce.
- Orange juice: Pairs well with the peaches to create the sauce.
- Butter: Adds richness to the peach topping
- Brown sugar: Adds a deep caramel flavour and sweetness
- Cognac or Brandy (optional): We use Metaxa, the Greek cognac. This adds additional flavour, but is not required if you prefer not to use alcohol.
- Bowl, to mix your pancake batter
- Whisk, to whisk your pancake batter ingredients together
- Frying pan, to cook your pancakes
- Spatula, to flip your pancakes
- Blender or food processor, to puree your peach
- Sharp knife, to cut your peaches into wedges
- Small frying pan, to cook your peach sauce
How to make
Preparation for pancakes
- In a medium sized bowl whisk together the flour, baking powder, baking soda, salt and sugar until well combined.
- Make a well in the center of the flour mixture and drop in the egg, then the milk and then the melted butter.
- Whisk well until your batter is smooth
Cooking the pancakes
- Heat approximately 1 tablespoon of butter in a non-stick frying pan. Drop 1/4 cups worth of batter for each pancake into the pan, being sure not to over crowd your pan.
- Cook over medium heat and after 2 – 3 minutes flip your pancakes using a spatula. Cook for an additional 2 – 3 minutes until your pancakes are golden brown on both sides, and cooked through.
- Remove pancakes from pan and add more butter. Repeat until you have used up all of your batter
Preparation for peach sauce
- Wash your peaches and cut 3 of them into wedges, leaving the peel on.
- Cut your fourth peach into chunks. Place it in a blender along with the orange juice and puree until smooth.
Cooking peach sauce
- In a medium size frying pan melt the butter. Once the butter is melted, add the sliced peaches, brown sugar and the peach and orange juice puree to the pan. If using the Metaxa, add it to the frying pan at this point as well.
- Cook over medium heat, stirring regularly to prevent sticking and to ensure that all peach wedges get coated in the butter and brown sugar mixture.
- Cover the skillet with the lid of a large pot to create some steam while cooking; this will help soften the peaches.
- When your peaches are soft, and the syrup is a thick consistency, remove the pan from the heat and allow to sit, covered, while you cook your pancakes.
When cooking your pancakes, do not overcrowd your frying pan. You should have enough space to easily use your spatula to flip your pancakes.
After your cook a batch of pancakes, remove your frying pan from the heat and wipe it down quickly and carefully using a dry paper towel. This will remove any burnt butter and any remaining pancake batter which will otherwise burn if left in the pan. Then, add another tablespoon of butter to the pan. The pan will still be hot, and the butter will begin to melt. Keeping the pan off of the heat, add the batter for the next batch of pancakes you will cook. Once all the batter is in the pan, return your frying pan to the heat and cook until brown on one side (2 – 3 minutes). Flip your pancakes and continue to cook until the other side is also golden brown.
- Make these pancakes with peach sauce vegan (and perfect for Orthodox lent) by using non-dairy milk (or water) and vegan butter or margarine in place of the butter.
- Substitute 1/2 cup of the flour with whole wheat flour.
How to serve
Pancakes with peach sauce is a complete breakfast. Make it even more special by serving a fruit salad alongside it. Breakfast of course is not complete without something to drink. How about a cold coffee like a Greek frappe or a cup of Greek mountain tea?
Frequently asked questions
If I don’t have fresh ripe peaches, can I make the peach sauce with frozen peaches?
Fresh peaches would be ideal, but this breakfast is so good that you can definitely try it with frozen peaches. Be sure to defrost your peaches a little bit so that you can easily blend the equivalent of one peach with your orange juice to make the puree (see recipe).
What can I do with leftover pancakes?
You can consider inviting someone over to share breakfast with you. Otherwise, pancakes keep well in the refrigerator for a few days, and even longer in the freezer. To reheat, either put them in your toaster or heat them through in a dry skillet or in the oven. We love having frozen homemade pancakes available for breakfast on busy mornings.
What can I do with leftover peach sauce?
You can definitely serve this sauce over yogourt or ice cream. We think it would also be amazing served over tiganites. Yum!
What is the best way to cook pancakes?
Many years of trial and error, and under cooked or burnt pancakes have allowed us to perfect our pancake making skills. You can read the details in the Recipe Notes section of the actual recipe.
The batter for these pancakes is pretty thick. Is that normal?
Yes, this is not a runny batter! For this reason it is important to be sure and only use 1/4 cup batter per pancake and to shape it into rounds (as much as possible) after you drop the batter into the frying pan. You will end up with very fluffy pancakes!
More breakfast recipes
If you love breakfasts like our pancakes with peach sauce then we think you will also love the following breakfast recipes. They are special and delicious ways to start the day!
More peach recipes
We recently found ourselves with baskets and baskets full of ripe Niagara peaches. We are in the middle of a too short season of juicy and sweet stone fruit that we look forward to every year. This year, along with eating them like candy (they taste better than candy), we decided to use them in new and delicious recipes. Previously, we have made a fiery peach and habanero pepper jam and a fresh peach and orange Metaxa cocktail. Now, these pancakes with peach sauce. Who knows what else we may have in store for you!?
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