Brown-Butter Peach Skillet Pancakes with Maple Yogurt

Brown butter, or beurre noisette, lends a toasty depth that turns simple skillet pancakes into late-summer brunch fare. Ripe peaches caramelize in the pan while maple-kissed Greek yogurt cools each fluffy bite.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 14g protein
• 52g carbs
• 20g fat
• 4g fiber

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Ingredients

• 3 ripe peaches
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 5 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt
• 3 tbsp pure maple syrup
• 1/4 tsp ground cinnamon
• 1 tbsp neutral oil for griddle

Instructions

1. 1Place a 10-inch cast-iron skillet over medium heat and add most of the butter; cook, swirling, until the milk solids turn deep golden and smell nutty, about 3 minutes; pour into a heatproof bowl to cool slightly, leaving a thin film in the pan if desired.
2. 2Halve, pit, and thinly slice the peaches; toss half the slices with cinnamon and set aside for topping.
3. 3In a large bowl whisk together flour, baking powder, sugar, and salt.
4. 4In another bowl beat the eggs, milk, cooled brown butter, and vanilla until smooth.
5. 5Pour the wet mixture into the dry and stir gently until just combined with a few small lumps remaining; fold in the remaining peach slices.
6. 6Heat a griddle or large nonstick skillet over medium heat and lightly oil the surface.
7. 7Scoop batter by 1/4-cupfuls onto the hot surface; cook until bubbles form across the top and edges look set, 2 to 3 minutes.
8. 8Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through; keep finished pancakes warm on a plate tented with foil.
9. 9Stir Greek yogurt with maple syrup until creamy.
10. 10Stack the pancakes, top with reserved cinnamon peaches and a generous dollop of maple yogurt, and serve while still hot so the brown-butter aroma shines.