Puppy Bellies & Peaches {Brown Butter Pancakes with Glazed Peaches}

We love serving these brown butter pancakes with glazed peaches. But they’re also delicious with your favorite jam, preserves or fresh fruit of choice! (this recipe was originally published in 2012 and re-published in 2021 with updated recipe notes.) 

Brown Butter Pancakes Recipe

Puppy bellies and peaches. Love them! Both of those things are arbitrarily connected but I just had to throw that out there. With a new puppy nipping at our heels everywhere we step, it is inevitable that she wiggles her way into nearly everything we do. Don’t let her know it, but the world may actually be revolving around her. At least our world is.

It starts with when we get up. No longer do we get to choose when to wake up, Lexi chooses. Morning coffee… not till puppy duties are done. Going out to meet friends… not till the puppy sitter (one of Diane’s brothers) can come over. I’ll be trying to get some work done, then catch a glimpse of her hopping, attacking, and rwarring at something or maybe nothing in particular, and suddenly the day’s productivity goes way down.

Lexi ~ {iphoneography}

So it should be no surprise that when we were thinking of what we wanted to have for breakfast, reminders of the little squeaker (she kinda grunts and squeaks when you pick her up fresh from a nap) popped into our heads. The day we went down to pick her up, the breeder brought her out into their big lawn section with a couple of her brothers. Between the playing and ankle biting, Lexi would work her way over to Barbara’s peach tree and find herself a little snack.

Just like our previous Rhodesian Ridgeback, this little one loved herself some peaches. So we thought to ourselves, “Peaches sound good!” Our maybe we spoke it, I can’t recall the specifics. Then Diane adds in, “I want pancakes!” and breakfast was decided.

Buttermilk pancakes made with brown butter, piled high then laden with gently glazed peaches cooked in butter, brown sugar, and cinnamon. The peaches just barely cooked to warm and soften them a touch. Delicious!

Often times our go to recipe for pancakes will be Ree‘s Sour Cream Pancakes. It is an awesome recipe, plus we love to cook the recipes of the people we really like. It’s kindred to  having a little part of them in our meal. Not in a gross cannibalistic way, but in a warm fuzzy heart kind of way.

But we were out of sour cream, so I delved into my cranium cooking archives and played with this recipe. Ever wonder why there are so many buttermilk pancake recipes? Why not just regular milk? Buttermilk isn’t used so much for the flavor, but for the fluff. Combine buttermilk with a little baking soda, and there is a magical chemical reaction which takes place to help create beautiful fluffy pancakes.

Don’t have any buttermilk in the house? No worries. For every cup of milk, add a tablespoon of lemon juice and let the whole thing sit for five minutes. Works like a charm and your pancakes will have their magical fluff. And who doesn’t love a fluffy pancake?

Oh yeah, one more thing. Make sure not to overmix the batter. Just enough that you don’t have any big flour streaks, but more more. It should be lumpy still. If you overwork the dough it gets the gluten all worked up. Its like the batter got a work out and just like us after hitting the gym, makes things firm and tight instead of soft and fluffy. Great for the abs, bad for the pancake.

-Todd

Lexi says hi! ~ {iphoneography}

Brown Butter Pancakes with Glazed Peaches

Yield: 6 servings

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Make sure not to over mix the batter or else the pancakes may come out dense and tough. If you are wanting to keep the morning simple, you can always just melt the butter rather than browning it, but browning the butter gives the pancakes another dimension of flavor. But we do understand, in the morning oftentimes the less we have to do the better. Especially if we haven't gotten to that morning coffee.

5 from 8 votes

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Ingredients

Glazed Peach Ingredients

• 4 medium firm but Ripe Peaches , sliced into 1/2" wedges
• 2 Tablespoons (30ml) unsalted Butter
• 2 Tablespoons (30ml) Brown Sugar
• 1 teaspoon (5ml) ground Cinnamon

Pancake Ingredients

• 2 cups (250g) unbleached All-Purpose Flour
• 2 Tablespoons (30ml or 30g) Brown Sugar
• 2 teaspoons (10ml or 10g) Baking Powder
• 1 teaspoon (5ml or 5g) Baking Soda
• 1 teaspoon (5 ml or 5g) Kosher Salt or Sea Salt
• dash fresh grated Nutmeg
• 1/4 cup (60g) unsalted Butter
• 2 cups (475ml) Buttermilk *see note 1
• 2 large Eggs
• fine zest of 1 med Orange (optional)

Instructions 

Peach Directions

• In a large saute pan over medium-low heat, melt butter. Add brown sugar and cinnamon and stir to evenly mix.
• Gently add peaches. Cook for almost 1 minute then gently flip over. Cook for another 30 seconds and remove from heat. Set aside.

Pancake Directions

• In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, and nutmeg. Whisk for 20 seconds to thoroughly combine.
• In a small sauce pan, add butter. Over medium high heat, melt butter and continue cooking until it starts to develop an amber color and gives off a nutty smell (if it seems like it is cooking too fast, occasionally lift off of heat and give the pan a few shakes, then return to heat). Set aside.
• If making buttermilk, make now and set aside for 5 minutes *see note 1.
• Place buttermilk in a medium bowl. Whisk in browned butter. Whisk in eggs and orange zest.
• Make a well in the dry ingredients. Pour wet ingredients into well, then stirring from the liquid center gradually working your way out, combine wet and dry ingredients just until there are no flour streaks (batter will still be lumpy).
• Heat a large pan or skillet over medium high heat. When hot, lightly spray or brush with a touch of oil then ladle the batter onto the pan to make pancakes.

  When bottom is golden and tops are bubbly (1 to 2 minutes) flip pancakes over and cook second side until golden. Repeat until batter is done.

  Serve with glazed peaches and any other favorite toppings (maple syrup, whipped cream, butter...)

Notes

Note 1: To make buttermilk, for every cup of milk add one tablespoon of lemon juice. Stir and set aside for 5 minutes. Use as directed in recipe.

Nutrition Information per Serving

Calories: 397kcal, Carbohydrates: 54g, Protein: 10g, Fat: 16g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 824mg, Potassium: 381mg, Fiber: 3g, Sugar: 20g, Vitamin A: 903IU, Vitamin C: 7mg, Calcium: 206mg, Iron: 3mg

Course: Breakfast

Cuisine: Breakfast/Brunch, Fruit, Garden Recipes

Calories: 397