Nothing beats waking up to the smell of freshly made pancakes – and it’s even better when those pancakes are made with sweet, ripe peaches! These fluffy Peach Pancakes will help you get breakfast on the table in less than 15 minutes from start to finish. Perfect for ages 6+ months and baby-led weaning!
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Healthy Peach Pancakes
If you’re anything like me, when peach season hits, you want to have peach-flavored everything. I love peach smoothies, peach cobbler, peaches atop oatmeal and yogurt, and now…peach pancakes!
Peaches are a wonderous little fruit – fragrant, juicy, and just the right amount of sweetness. And adding them to fluffy pancakes makes for the yummiest, made-in-one-bowl breakfast that your kids will absolutely love.
These healthy peach pancakes are naturally sweetened and soft, which makes them perfect for baby-led weaning, as well as older kids. And they freeze beautifully, meaning you can make a double batch and enjoy them for breakfast, lunch, or dinner all week long.
If you are looking for more easy and healthy pancakes for your little one, then be sure to check out my Spinach Blender Pancakes, Pumpkin Pancakes for Baby, or these delicious 3-Ingredient Banana Pancakes. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love these Peach Pancakes
- takes less than 15 minutes from the start to the first bite
- great for babies, baby-led weaning, toddler, and kids
- freezer-friendly
- made in one bowl
- perfect for breakfast, snack, lunch, or even dinner
- healthy
- made with whole grains
- soft and fluffy
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: All-purpose, white whole wheat, or a one-for-one gluten-free flour will all work here.
- Peaches: fresh peaches work best, but you can also sub frozen (and thawed) peaches in a pinch.
- Maple Syrup: This recipe uses just a little bit to get the perfect combo of savory and sweet cooked right into the pancakes. This can be omitted for babies under 1.
- Milk: You can use any type of milk you prefer – dairy, almond, oat, etc.
- Egg: One large egg is needed to bind everything together.
- Butter: Feel free to substitute mild olive oil, coconut, or vegetable.
- Baking Powder: Helps to make the pancakes perfectly soft and fluffy.
- Spices – cinnamon, nutmeg, vanilla extract and salt: These flavors really up the taste factor.
Peach Tip: For ripe peaches, choose ones that have a slight give to them, with a vibrant yellow or orange color, and a sweet aroma.
Peach Benefits
Peaches are packed with benefits, making them an excellent choice to add to pancakes!
- A good source of vitamin C for iron absorption and immune system support.
- Contain fiber for a healthy digestive system and potassium for muscle function and a healthy heart beat.
- Also contains other essential vitamins and minerals such a variety of B vitamins, vitamins A, E, and K, and copper.
Step-by-Step Instructions
- Cut a ripe peach into small chunks and then place them on a few paper towels to absorb any excess water. You can also use thawed from frozen peaches.
- In a medium bowl, whisk the dry ingredients.
- Add in the wet ingredients.
- Gently stir together the wet and dry ingredients.
- Heat a non-stick pan or pancake griddle over medium to medium-low heat, pour on roughly 1/4 cup of batter, and drop on chunks of peaches. Let cook until golden brown, flip, and cook for an additional 2-3 minutes.
- Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
- Serve and enjoy!
Tools to Make this Recipe
These tools will make it easier for you to make these Peach Pancakes. For more of my favorite kitchen tools, make sure to check out my online shop.
How to Serve Peach Pancakes
These pancakes are made to be easy, so don’t feel like you need to serve them with anything too complicated. Here are some of my favorite easy ways to serve them to your baby or toddler:
- BLW – cut in half and served for baby-led weaning
- Classic – cut into chunks and served with maple syrup and fresh berries
- Peaches and Cream – Smear with whole-fat cream cheese and top with sliced peaches
- PB&J Sandwich – take one pancake and spread with your favorite jam, then take another pancake and spread with a nut or seed butter or your choice, press two pancakes together and serve as a sandwich. Great for preschool or school lunches.
- Dipping Fun – cut pancakes into long strips and serve with some yogurt (thinner yogurt works better for this recipe) to dip the pancakes in. Serve with a side of your favorite fruit, anything goes – chunks of banana, cut up berries, slices of cooked apples, etc.
Storing and Freezing
These pancakes can be stored in an air-tight container in the refrigerator for up to 4 days. Pancakes freeze well and will last up to 3 months in the freezer. To reheat, gently heat in the microwave or toaster.
Kids in the Kitchen
Though pancakes are a little hard for younger toddlers to flip, there are still so many ways they can help make this recipe.
Toddlers
- Toddlers can help measure and put the ingredients into the bowl.
- They can chop the peaches with a toddler-friendly knife.
- They can help mix the ingredients together.
- They can help pour pancake batter onto the griddle for cooking (with adult supervision).
Kids
- They can pick out and measure all of the ingredients.
- Kids can help mix the ingredients together.
- They can help pour the batter onto the griddle (with adult supervision).
- They can help flip pancakes.
- Kids can help spread butter and pour syrup onto warm pancakes.
Recipe Tips
- Make it dairy-free: Use nondairy milk, such as a plant-based milk.
- Make it gluten-free: Sub this cup-for-cup gluten-free flour.
- Use your oven for warming: Keep pancakes warm while you finish cooking the rest by placing them on a baking sheet in a 225-degree oven.
- Hold the maple syrup for little ones: Most pediatricians and dietitians recommend waiting to introduce maple syrup until after your baby’s first birthday, and ideally, not until your toddler is closer to 2 years old. (Trust us, your baby won’t know the difference and will still enjoy pancakes all the same.)
- Increase the flavor and nutrition: Adding some butter, yogurt, or a thin layer of nut butter on top of the pancakes (instead of maple syrup) not only adds more flavor and nutrition, but it helps ensure the pancakes aren’t too dry for your baby to swallow.
- 1 1/2 cups flour, all-purpose, white whole wheat, gf blend
- 3 tsp baking powder
- 1/4 tsp baking salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp melted butter or oil, coconut oil, vegetable oil, olive oil or avocado oil
- 2 tbsp maple syrup
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cups milk regular or any plain plant-based milk
- 1 cup diced peaches, peeled and pit removed
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Dry Ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and ground nutmeg.
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Wet Ingredients: Add in the melted butter, maple syrup, egg, vanilla extract, and milk.
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Incorporate: Stir until incorporated, do not overmix.
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Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and then place a few pieces of peaches on top. Cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
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Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
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Serve and Enjoy!