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.
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.
Preheat a griddle or nonstick skillet to 350° F.
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.
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.
Top each pancake with warm peach topping and yogurt. Drizzle with honey or maple syrup, if desired.
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