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Buttermilk Pancakes with Nectarines

Buttermilk Pancakes with Nectarines… and maple syrup

Plain buttermilk pancakes are probably one of my favorite things to have for a lazy weekend breakfast. They’re reliably good on their own – especially when topped with maple syrup – but are also open to a wide variety of variations. Blueberries and chocolate chips are pretty standard add-ins and since they’re so good, it is easy to fall into a rut. I know because I caught myself about to add a bunch of blueberries to this batch of buttermilk pancake dough.

I stopped, almost mid-pour, to get myself out of the rut. I looked around the kitchen for other options. Bananas? Not ripe enough. Apples? They’re best when they’re cooked first. Citrus zest? I wanted something more substantial. My eyes fell on some ripe nectarines and I knew that I found what I was looking for.

I thinnly sliced the nectarines – each into about 12 thin slices, with peels on – and laid three pieces onto each pancake as I poured the batter onto a hot griddle. The pancakes turned out just as I had hoped. The nectarines added a beautiful touch, both taste-wise and presentation wise, and definitely made me glad that I skipped the blueberries this round.

Buttermilk Pancakes with Nectarines, cooking on the stove

Buttermilk Pancakes with Nectarines
1 cup + 2 tbsp buttermilk
1 large egg
2 tbsp brown sugar
1 cup all purpose flour
1 tsp baking soda
1/8 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
3 small-medium-sized, ripe nectarines

In a large mixing cup or medium mixing bowl, whisk together all ingredients until very smooth.
Slice the flesh of the nectarines away from the pits, then cut into 12 thin, even slices.
Preheat a griddle over medium-high. When a drop of water dropped onto the griddle (or frying pan) dances around on the surface, it is ready. Lightly grease the pan to prevent the fruit from sticking.
Drop batter by 1/4 cupfulls and top each pancake round with a fan of three nectarine slices. Cook until pancakes are browned on the bottem and begin to look dry at the edges. Flip and cook until nectarine side is browned.
Serve immediately, preferably with maple syrup.

Makes about 12 three to four-inch pancakes

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4 Comments
  • Jessica
    February 24, 2008

    Looks yummy, I love nectarines!

  • Rachel@fairycakeheaven
    February 24, 2008

    These look gorgeous, and the nectarines are such a refreshing change from the usual fruits served with pancakes. Might not get a nectarine in Ireland at this time of year though, must de.lici.ous this til summer

  • Patricia Scarpin
    February 25, 2008

    What a delicious twist on the pancake, Nic!

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    February 24, 2008

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