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Peach & Walnut Oatmeal Pancakes with Maple Syrup

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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 walnuts, 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 1/4 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.

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Rate this recipe 4.5/5 (21 Votes)

Ingredients

  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup, chopped walnuts
  • 3/4 cup sour cream (I used nonfat Greek Yogurt)
  • 3/4 cup whole milk (I used 1% milk)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup walnuts, coarsely chopped (I pre-toasted them)
  • 3/4 cup peaches, diced (approx. 1 ripe fresh peach; drained can peaches would work
  • 1/2 stick unsalted butter, 1/4 cup, melted, plus additional for buttering skillet
  • Maple syrup or honey, for drizzling
  • NOTE: You can add any kind of fruit that you desire

Details

Servings 6
Preparation time 20mins
Cooking time 25mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

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 to 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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