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Buttermilk Peach Pancake Dippers

These Buttermilk Peach Pancake Dippers are bite-sized, fluffy, and bursting with juicy peaches—perfect for a fun and delicious breakfast or brunch treat!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Buttermilk, Dippers, Easy, Kid-Friendly, Pancakes, Peach, Quick
Servings: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 2 ripe peaches diced
  • 1/2 teaspoon vanilla extract
  • Turkey bacon cooked and chopped for serving
  • Syrup for dipping (maple or your favorite)

Instructions

Prepare the Dry Ingredients

  • In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to evenly distribute leavening agents.

Mix the Wet Ingredients

  • In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth and well blended.

Combine Wet and Dry Ingredients

  • Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy to keep the pancakes tender.

Fold in the Peaches

  • Gently fold the diced peaches into the batter, ensuring even distribution without breaking them up.

Cook the Pancake Dippers

  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Using a tablespoon or small cookie scoop, drop small dollops of batter about 1 to 1.5 inches in diameter onto the hot surface.
  • Cook for 2 to 3 minutes until bubbles form on the surface and edges look set. Flip and cook the other side for another 1 to 2 minutes until golden brown.

Serve

  • Transfer the cooked dippers to a warm plate. Serve warm alongside cooked, chopped turkey bacon and a small bowl of syrup for dipping.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Non-stick Skillet
  • Cookie scoop or tablespoon
  • Spatula

Notes

  • Use ripe but firm peaches to avoid watery batter and enhance flavor.
  • Heat your skillet properly over medium heat to cook pancakes evenly without burning.
  • If you lack buttermilk, create a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
  • Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.
  • Try variations like swapping peaches for blueberries, adding spices, or making a vegan version with flax egg and plant milk.