I’ve talked about it before, but it’s worth talking about again. My family loves a good “breakfast-for-dinner” night. There is just something so warm and comforting to sitting down to a delicious breakfast at the end of a long, hard day.
I found this recipe for Blueberry Peach Pancakes in a Cooking Light cookbook called: “Lighten Up America.” The photo inside the cookbook looked so delicious I knew I’d have to make, and post, this recipe ASAP, in celebration of all things blueberries!!!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making good for you Blueberry Peach Pancakes is available near the end of this post.
The ingredients for making Healthier Blueberry Peach Pancakes are;
- All-Purpose Flour
- Sprouted Wheat Flour
- Coconut Palm Sugar
- Ground Flax Seeds
- Ground Cinnamon
- Baking Powder
- Salt
- Buttermilk
- Eggs
- Butter
- Pure Vanilla Extract
- Blueberries (fresh or frozen)
- Peaches (fresh or frozen)
- Pure Maple Syrup
I did adapt the original recipe for these Blueberry Peach Pancakes slightly from what was printed in the Cooking Light cookbook. Mostly because I needed to ensure that I had enough pancakes leftover to photograph the next day, and more importantly, to feed my family of men who love their sweet breakfast foods, AND because I wanted to make them just a tad bit healthier.
What I did was that I incorporate some sprouted wheat flour in with some of the all-purpose flour, and where the recipe called for granulated sugar, I substituted coconut palm sugar. But please don’t tell my family of men that. What they don’t know, won’t hurt them. In fact, it just might help them! At least that’s the plan! 🙂
The instructions for making Blueberry Peach Pancakes is simple;
- Add all the dry ingredients into a large bowl.
- Stir in the wet ingredients and mix well.
- Stir the blueberries and peaches into the batter.
- Drop the batter onto a buttered skillet to form into 3″ round pancakes.
- Flip, serve, enjoy!
These Healthier Blueberry Peach Pancakes are almost as easy to make as opening a box of premade pancake mix, only these are SO much better and better for you!
These were some of the best pancakes I’ve ever made, and you’d never even know there were healthy ingredients in there unless you looked at the recipe! Now that’s what I call a winner, winner, breakfast-for-dinner, dinner!
Looking for more recipes using blueberries and/or peaches? Here are some I think you’ll also enjoy;
- Golden Almond Cake with Blueberry Orange Compote
- Berry Chicken Avocado Salad
- Blueberry Peach Crisp
- Grilled Peach Salsa
Below is the printable recipe card for today’s Healthier Blueberry Peach Pancakes. If you’ve enjoyed this recipe, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars near the comment section at the end of this post, OR in the recipe card feature itself. 🙂
- 2 cup All-Purpose Flour
- 1 cup Sprouted Wheat Flour
- 2 tablespoons Coconut Palm Sugar
- 2 tablespoons Ground Flax Seeds
- 2 teaspoons Ground Cinnamon
- 1½ tablespoons Baking Powder
- 2 teaspoons Salt
- 2½ cups Buttermilk
- 1½ teaspoons Pure Vanilla Extract
- 2 large Eggs
- 4 tablespoons Butter, melted, plus more for the skillet
- 2 cups Blueberries, thawed if frozen
- 1½ cups Peach Slices, chopped, thawed if frozen
- Pure Maple Syrup, as desired
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In a large bowl, whisk together the flours, sugar, flax, baking powder and salt.
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Stir in the buttermilk, vanilla, eggs and 4 tablespoons melted butter to form a somewhat thick and lumpy batter.
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Stir in the buttermilk, vanilla, eggs and 4 tablespoons melted butter to form a somewhat thick and lumpy batter.
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Gently fold in the thawed blueberries and the chopped peaches.
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Butter a large skillet (if desired) and over medium/high heat, spoon approximately 3-4 tablespoons of batter onto the skillet to form each pancake.
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Cook the pancakes approximately 1 minute. Once you see bubbles form around the edges of each pancake, it's time to flip and cook the other side of the pancake, approximately another 45-60 seconds.
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Remove the cooked pancakes to an oven-safe platter and keep warm, uncovered, in a low oven while you continue cooking the rest of the pancakes.
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Serve the pancakes with additional thawed peaches, fresh blueberries and plenty of pure maple syrup.
Tools and equipment:
Large skillet or pancake griddle, large bowl, whisk, wooden spoon, measuring spoons, measuring cups, baking sheet (for warming pancakes in the oven), cutting board and chef's knife (for chopping peaches).
And to compliment these Blueberry Peach Pancakes ever so nicely is this pair of custom coffee mugs I painted a few years back for a customer whose granny runs a fruit farm, and her nickname is “Peaches.” Can you think of a more perfect combo? I can’t!
Winner, winner, Blueberry Peach Pancakes for dinner!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
Welcome to my Kudos Kitchen.
Renee, what a wonderful blog you have. So many fabulous dishes that I have bookmarked to return to, but this was the dish I couldn't resist making for my first month at SRC, and I was not disappointed, Delicious pancakes – so good that I have already made them twice, and I know I will be returning to them over and over again.
That is quite a compliment. Thank you very much!!
I had never thought to put peaches in pancakes, but this is pretty much the best combination ever!! And I absolutely love all the healthy grains in these!
These are definitely tasty, Sues. I do hope you’ll try them!