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Peach & Walnut Oatmeal Pancakes with Maple Syrup

  • 6 large pancakes or 12 small cakes
  • Mins
    Prep Time
  • Mins
    Cook Time

Forget boxed pancake mixes! Most likely, you have the ingredients you need to make these pancakes, that have just the right balance of cinnamon, old-fashioned oatmeal (for texture), a crunch of toasted almonds, and fresh peaches. The moistness of the pancakes comes from milk and sour cream-- but, I used low-fat milk and nonfat Greek Yogurt. A ¼ stick of butter is added to give these pancakes a rich flavor, so cutting calories made me feel less guilty. Pure maple syrup is the final touch to these hearty and delicious pancakes.


1 cup old fashioned oats
1 cup all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
pinch kosher salt
1 teaspoon ground cinnamon
¼ cup, chopped walnuts
¾ cup sour cream (I used nonfat Greek Yogurt)
¾ cup whole milk (I used 1% milk)
2 large eggs
1 teaspoon vanilla extract
¼ cup walnuts, coarsely chopped (I pre-toasted them)
¾ cup peaches, diced (approx. 1 ripe fresh peach;drained can peaches would work
½ stick unsalted butter, ¼ cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
NOTE: You can add any kind of fruit that you desire
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Nutrition Facts

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Mix dry ingredients in a bowl. In a another bowl, mix the wet ingredients Whisk the wet ingredients into the dry until just combined, then fold in the diced peaches and walnuts* Stir in the melted butter. NOTE: I store my walnuts in the freezer, so that the oil doesn't cause them to go rancid. I toast the frozen walnuts in a dry skillet on high heat for 1-2 minutes. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with pure maple syrup over the top.

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