Brown-Butter Peach Protein Pancakes with Maple Yogurt

Brown butter, or beurre noisette, brings a toasty nuttiness that lifts weekend pancakes beyond the ordinary. Ripe peaches caramelize in the same skillet, then meet a protein-boosted batter finished with cool maple yogurt.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 510 cal
• 29g protein
• 58g carbs
• 18g fat
• 6g fiber

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Ingredients

• 3 medium ripe peaches
• 1.5 cups all-purpose flour
• 1/2 cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1.25 cups whole milk
• 1 cup plus 1/2 cup plain Greek yogurt
• 5 tbsp unsalted butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/3 cup chopped toasted pecans

Instructions

1. 1Place four tablespoons of butter in a light-colored skillet over medium heat. Cook, swirling often, until the milk solids turn deep golden and the butter smells nutty, 3 to 4 minutes; pour into a heatproof bowl to stop the cooking, leaving a thin film in the pan for the peaches.
2. 2Slice the peaches into wedges. Return the skillet to medium heat, add the peach slices, and sauté until edges caramelize and fruit softens slightly, about 4 minutes; set aside half for topping and chop the rest for the batter.
3. 3In a large bowl whisk together the flour, protein powder, baking powder, cinnamon, and salt. In another bowl whisk the eggs, milk, one cup Greek yogurt, cooled brown butter, and vanilla until smooth.
4. 4Pour the wet mixture into the dry ingredients and stir gently until just combined; fold in the chopped sautéed peaches. A few small lumps are fine—do not overmix.
5. 5Heat a nonstick griddle or large skillet over medium heat and lightly grease. Scoop one-third cup batter per pancake and cook until bubbles form on the surface and edges look set, 2 to 3 minutes. Flip and cook until golden on the second side, another 1 to 2 minutes.
6. 6Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the remaining batter.
7. 7Stir the remaining Greek yogurt with a spoonful of maple syrup until creamy. Stack the pancakes, spoon maple yogurt over the top, and pile on the reserved caramelized peach wedges.
8. 8Drizzle with extra maple syrup, scatter toasted pecans, and serve immediately while the pancakes are fluffy and the peaches are warm.