Fluffy pancakes layered with creamy white chocolate whipped filling and crowned with a fresh peach topping!
The last couple of weeks, my house has been FULL of peaches. While it’s definitely a blessing to have access to so much free fruit (my uncle owns an orchard), it can feel a little overwhelming when you have to find ways in which to use up this abundance of fruit before it rots. For the most part, my mom “enjoys” canning the peaches or turning them into pie filling for later use. I, on the other hand, had something else in mind…
Because A) It was way too stinkin’ hot to bake a pie, let alone even THINK about turning on that blasted devil chamber of an oven. And B) Pancakes and peaches make an amazing duo.
While you could say that desserts are more my specialty, I’m all about that breakfast/brunch life as long as it involves anything sweet–pancakes, waffles, crepes, french toast–that’s all I really care about. Pancakes seemed like the obvious breakfast choice for this recipe since pancakes and peaches both start with “P”. I know, I have the logic of a 7-year old…
Now, there are two ways that I like my pancakes. The first way is loading it up with a generous smearing of peanut butter, butter, and a vat of maple syrup. The second way is covering it in a sweet and fruity topping and a mountain of whipped cream. So basically, I like my toppings with a little bit of pancake. If you prefer more balance though, these pancakes are so totally up your alley.
Because instead of just plating a boring stack of pancakes and pouring everything on top, I layered each fluffy pancake with a thick layer of light, sweet, and creamy filling. So you can be rest assured that each and every amazing bite has an equal ratio of cream filling to pancake.
And of course, you can’t forget the crown of lusciously sweet peach topping. It truly brings everything together.
When it comes to pancakes, everyone has their own tips and tricks to making them fluffy and thick. My only tips are to keep the batter lumpy (no over-mixing) and to flip the pancakes right when the first few bubbles rise to the surface of the pancake. I noticed that when I flipped them right when the bubbles started to surface as opposed to waiting for a whole surface of bubbles, the pancakes remained thicker. I think it has to do with trapping the air inside of the pancake since fewer air bubbles have the chance to pop. Of course, I sucked at chemistry, so what do I know?
The cream filling could not be any easier to make. Just beat two cups of heavy cream with a little powdered sugar, vanilla, and almond extract until it forms soft peaks. I’ve said this before, and I’ll say it again. Almond extract makes all the difference in the world. It adds an almost inexplainable kick of flavor that truly heightens ANYTHING you add it to. Do your tastebuds a flavor (haha, get it?) and always have this underrated ingredient in your pantry AT ALL TIMES.
The next not-so-suprising ingredient that’s mixed in is instant white chocolate pudding. I know, I know…I’m well aware of the fact that I use pudding mix in almost everything, but it does so many things! It thickens AND it adds flavor! You can also use instant vanilla pudding if you can’t find white chocolate, or if you simply prefer vanilla. Once the pudding mix gets whipped in, the final step is to beat in a little milk until you reach that lighter, creamier consistency. See? Easy peachy!
The fresh peach topping is also a snap to throw together. Like berries, peaches tend to be super juicy, so it’s really all about achieving that perfect consistency that’s not too thick, yet also not runny. This peach topping is just that. It’s like eating peach pie without the pie crust. It has the perfect balance of sweetness to tartness, and the way it runs down the sides of the pancake tower is simply mesmerizing…
Peaches and Cream Pancakes
Ingredients
Cream Filling:
- 2 cups heavy cream
- 3 Tablespoons powdered sugar
- 1 (3.4 oz) box white chocolate or vanilla instant pudding mix (dry)
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract
- 3-4 Tablespoons milk
Peach Topping:
- 1 pound peaches peeled and sliced
- ⅓ cup granulated sugar
- 5 teaspoons cornstarch
- Pinch of salt
- Pinch of cinnamon
- 1 teaspoon vanilla
Pancakes:
- 1 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- ½ cup Greek yogurt or sour cream
- 1 teaspoon vanilla
- 2 Tablespoons unsalted butter melted
- Vegetable oil for cooking
Instructions
Make the Cream Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream and powdered sugar together on high until soft peaks form. Add the pudding mix, vanilla, and almond extract and whip until combined and thick. Add milk, a tablespoon at a time, until you've reached desired creamy consistency. Refrigerate filling until ready to use.
Make the Peach Topping:
- In a medium saucepan, heat the peaches over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, salt, and cinnamon. Add mixture to the peaches and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat and stir in the vanilla; set aside.
Make the Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, lightly whisk the egg, then mix in the milk, yogurt/sour cream, and vanilla. Stir in the melted butter. Fold the wet mixture into the dry ingredients until just combined, avoiding over-mixing.
- Heat a large nonstick skillet over medium heat with some vegetable oil. Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until little bubbles begin to form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes.
- Serve pancakes warm, with cream filling and peach topping.