Buttermilk Cornmeal Pancakes with Peach Compote

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 13g protein
• 78g carbs
• 15g fat
• 4g fiber

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Ingredients

• 1 cup all-purpose flour
• 3/4 cup fine yellow cornmeal
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 4 medium ripe peaches
• 1/4 cup brown sugar
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cinnamon
• 2 tbsp butter or neutral oil for griddle
• for serving maple syrup

Instructions

1. 1Make the peach compote first: pit and dice the peaches into 1/2-inch pieces. Combine them in a medium saucepan with the brown sugar, lemon juice, and cinnamon.
2. 2Cook the peaches over medium heat, stirring often, until they release juices, soften, and thicken into a glossy spoonable compote, 10 to 12 minutes. Keep warm over low heat.
3. 3In a large bowl whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined.
4. 4In a separate bowl whisk the buttermilk, eggs, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain; a few small lumps are fine—do not overmix.
5. 5Heat a large griddle or heavy skillet over medium heat until a drop of water sizzles and dances. Lightly grease the surface with butter or oil.
6. 6Scoop batter per pancake onto the griddle, spacing them apart. Cook until bubbles form across the surface and the edges look set and matte, 2 to 3 minutes.
7. 7Flip carefully and cook the second side until deep golden and cooked through, another 1 1/2 to 2 minutes. Transfer finished pancakes to a warm platter and repeat with remaining batter, greasing as needed.
8. 8Stack the pancakes on a large shareable platter or individual plates, spoon warm peach compote generously over the top, and pass maple syrup at the table so everyone can customize their weekend stack.