Peachy Keen Pancakes

Prep time:15 min
Total time:27 min

Serves 6 to 8


2 Ontario fresh peaches, peeled and diced (about 1 cup)

2 tbsp brown sugar

1/2 tsp Longo's Ground Cinnamon

Pinch Longo's Ground Nutmeg

1 3/4 cups Longo’s Organic All Purpose Flour

1 tbsp baking powder

1/4 tsp salt

1 cup Longo’s Organic 2% Milk

2 Longo’s Enriched Coop Large Eggs

3 tbsp Longo's Country Churned Salted Butter, melted and cooled slightly, divided (approx.)

2 tsp vanilla extract

1 tbsp Longo’s 100% Pure Canola Oil (approx.)

Additional chopped or sliced fresh peaches

Thick yogourt and Longo's Maple Syrup for serving (optional)


  • In small bowl, toss peaches with brown sugar, cinnamon and nutmeg; set aside.
  • In large bowl, whisk flour with baking powder and salt. In 2-cup glass measure, whisk milk with eggs, 2 tbsp of the butter and vanilla until well combined. Stir wet ingredients into dry, mixing until well combined (a few lumps are okay). Fold in peaches and any juices in bowl until well combined.
  • Preheat large griddle over medium heat. Stir remaining butter with oil; use a heatproof silicone brush to lightly coat griddle.
  • Pour 1/4 cup portions of pancake batter onto griddle; cook for 2 minutes or until bubbles are visibly popping on surface. Flip and cook for 1 to 2 minutes or until golden.
  • Keep pancakes warm while repeating with remaining butter-oil mixture (as needed) and batter to make about 16 pancakes.
  • Serve pancakes topped with additional peaches, a dollop of yogourt and a drizzle of maple syrup to taste, if using.

A dash of advice

If you don’t have a griddle, use two large nonstick skillets to make quick work of cooking the pancakes. To keep pancakes warm, place a baking sheet in the oven and set to 175°F. Add batches as completed. To peel peaches, cut a shallow ‘x’ in the bottom of each peach and place in bowl. Carefully pour boiling water overtop and let stand for 1 minute; transfer to an ice-water bath. Remove, use paper towel to dry and gently rub away skins.

Nutritional Information

Per serving (1/8th recipe): 210 calories
  • Protein 6g
  • Fibre 3g
  • Fat 9g
  • Sugar 8g
  • Carbs 28g
  • Sodium 250mg