Healthy Peaches and Cream Pancakes

Healthy peaches and cream pancakes with an easy one-ingredient peach compote and Greek yogurt are the most delicious breakfast for a lazy summer morning, featuring sweet seasonal peaches! Made with whole wheat flour and no added sugar, these pancakes will leave you full but still feeling good. 

Peach pancakes always remind me of the summer weekends spent at our family lake house growing up. We would stop in at a roadside peach stand on the way there and pick up the most amazing fragrant, juicy peaches that my mom would cook down into a soft, syrup-like topping and stack in between each pancake so that every bite was peachy heaven. Those peach pancakes were the things of dreams, and the inspiration for these healthy peaches and cream pancakes!

Why You’ll Love These Healthy Peaches and Cream Pancakes

If you love peaches as much as I do, you’ll fall for this peaches and cream pancake recipe! The saucy peach compote and creamy Greek yogurt make the perfect pair to top fluffy buttermilk pancakes. The whole recipe uses just a few simple ingredients, and is easy to whip up. The easy, one-ingredient peach topping is sweet enough on it’s own, so you don’t even need syrup or other added sugar!

What Makes This Recipe Healthy?

When I make a healthy breakfast recipe, it must have enough fiber and protein to keep me full for a few hours, and these pancakes have both, thanks to Greek yogurt and whole wheat flour. I also try to keep the added sugar to a minimum. This recipe doesn’t use any added sugar, because the fresh summer peaches are sweet enough! Without the added sugar, I can feed these pancakes, toppings and all, to my toddler and baby without having to alter the recipe. 

How To Make Healthy Peaches and Cream Pancakes

1. Start by making the peach compote. Simply peel and slice a couple of peaches and place them in a small saucepan. Cover the pan and bring to a simmer over very low heat, stirring to make sure the peaches don’t stick or burn before they start to release their juices. Simmer covered for about 10 minutes, then uncovered for another 5 minutes.
2. Then, make the buttermilk pancakes. Whisk all the dry ingredients (flour, flaxseed, baking powder and salt) in a bowl, then add the wet ingredients (buttermilk, egg, vanilla and butter). Whisk until just combined, adding more liquid as needed.
3. Pour the pancake batter onto a griddle or skillet that has been preheated to 350°F. I use 1/4 cup batter per pancake. Cook until golden on the under side and bubbly on top, then flip and cook until the bottom in golden.
4. Layer up your pancakes with Greek yogurt and the peach compote!

Tips & Ingredient Substitutions

• When making the peach compote, watch carefully and stir frequently to avoid burning the peaches and sticking to the pan. If the juices don’t ever release, add 1-2 tbs water to the pan and continue to cook a bit longer. 
• If you don’t have buttermilk, you can make ‘DIY buttermilk’ by adding 1 1/2 tbsp vinegar to a measuring cup, then filling to the 1 1/2 cup line with milk. Let the mixture sit for a minute or two to thicken before using. You can also use regular milk or half milk, half club soda in place of buttermilk.
• Frozen peaches work great if you don’t have fresh. No need to thaw them before cooking, but you may need to increase the cook time just a bit.
• If you prefer things sweeter, you can add 1 tbsp sugar to the pancake batter, 1 tbsp sugar to the peaches, and/or use vanilla or peach flavored Greek yogurt instead of plain.
• For gluten-free, use your favorite cup-for-cup gluten-free flour in place of whole wheat flour.
• If you’re feeling lazy, you can totally skip the homemade pancakes and use a mix. Just don’t skip the peaches!
• If you have leftover pancakes and peach compote, store them in separate containers in the refrigerator to avoid soggy pancakes, up to 5 days. 

More Healthy Pancake Recipes You’ll Love

• Grandpa’s Healthy Apple Cinnamon Pancakes
• Healthy Banana Oat Pancakes
• Healthy Lemon Ricotta Pancakes
• Healthy Red Velvet Pancakes
• Healthy Carrot Cake Pancakes

Did you make this recipe? Please leave a star rating in the comments!

Healthy Peaches and Cream Pancakes

Healthy peaches and cream pancakes with an easy one-ingredient peach compote and Greek yogurt are the most delicious breakfast for a lazy summer morning, featuring sweet seasonal peaches! Made with whole wheat flour and no added sugar these pancakes will leave you full but still feeling good. 

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 min
• Yield: about 8 (4-inch) pancakes 1x
• Category: breakfast
• Method: stovetop
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1 cup white whole wheat flour
• 1 tbsp ground flaxseed
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cup buttermilk or milk of choice
• 1 large egg
• 1 tbsp melted butter, cooled
• 1 tsp vanilla extract
• butter or coconut oil, for the pan
• 2 large or 3 small peaches, peeled and sliced
• 1/2 cup plain Greek yogurt

Instructions

1. Make the peach compote by placing sliced peaches in a small saucepan. Heat on lowest setting, covered, for 10 minutes, stirring occasionally, until peaches release juices. Simmer 5 more minutes uncovered until soft.
2. Preheat a griddle or nonstick skillet to 350° F.
3. In a large bowl, mix flour, flaxseed, baking powder and salt. Add egg, buttermilk, vanilla and butter. Whisk until just combined, adding more liquid if necessary to reach your desired consistency.
4. Once griddle is hot, lightly grease with butter or coconut oil. Pour batter by 1/4 cup into circles on the griddle and cook until bubbles form on the surface and the bottom is golden. Flip and cook until done, about 1 more minute. Repeat with all of the remaining batter.
5. Top each pancake with warm peach topping and yogurt. Drizzle with honey or maple syrup, if desired.

Notes

• Watch peaches carefully so that they do not stick to the pan and burn. If they don’t ever get juicy, add 1-2 tbsp water to the pan while simmering.
• If you don’t have buttermilk, you can use ‘DIY buttermilk’ by adding 1 1/2 tbsp white vinegar or lemon juice to a measuring cup, then filling the cup to the 1 1/2 cup line with milk.
• If you prefer sweeter pancakes, you can add 1 tbsp sugar to the pancake batter with the dry ingredients, add 1 tbsp sugar to the peaches, and/or use vanilla or peach flavored Greek yogurt instead of plain.
• Store leftover pancakes and peach compote separately in airtight containers in the refrigerator.

Keywords: peaches and cream pancakes, healthy peach pancakes, no added sugar peach pancakes