Peach Cornmeal Pancakes

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 12g protein
• 72g carbs
• 17g fat
• 7g fiber

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Ingredients

• 1 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 tbsp granulated sugar
• 1 1/4 cups buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 2 medium ripe peaches, peeled and finely diced
• 1/2 cup fresh corn kernels
• 2 tbsp neutral oil or butter for the griddle
• 1/2 cup maple syrup for serving
• 2 tbsp softened butter for serving

Instructions

1. 1In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined and no streaks of baking powder remain.
2. 2In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth and lightly frothy.
3. 3Pour the wet mixture into the dry ingredients and stir gently with a spatula just until a thick batter forms; a few small lumps are fine and keep the pancakes tender.
4. 4Fold in the diced peaches and fresh corn kernels so they are distributed throughout without overmixing the batter.
5. 5Let the batter rest at room temperature for 8 to 10 minutes so the cornmeal hydrates and the baking powder activates.
6. 6Heat a large nonstick griddle or 12-inch skillet over medium heat until a drop of water sizzles on contact, then lightly grease the surface with oil or butter.
7. 7Scoop one-third cup of batter per pancake onto the hot surface, spacing them so they do not touch, and cook undisturbed until bubbles form across the top and the edges look set and lightly golden, about 2 to 3 minutes.
8. 8Flip carefully with a thin spatula and cook the second side until deep golden and the centers spring back when lightly pressed, another 1 1/2 to 2 minutes.
9. 9Transfer finished pancakes to a warm plate or low oven while you cook the remaining batter, regreasing the pan as needed between batches.
10. 10Stack three pancakes per plate, top with softened butter, and drizzle generously with warm maple syrup so it pools into the peach and corn pockets.
11. 11Serve immediately while the edges are still crisp and the fruit is warm and jammy.