Whole Wheat Pancakes with Boozy Peaches

Sunday Brunch

How to make the best meal of the week even better.

Whole Wheat Pancakes with Boozy Peaches
  • Yield:Serves 4
  • Active time:30 minutes
  • Total time:30 minutes
This recipe appears in:
Serious Entertaining: A Fruity Brunch Sunday Brunch: Whole Wheat Pancakes with Boozy Peaches

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

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  • 4 peaches, pits removed cut into 1/2 inch pieces
  • 1 cup brandy
  • 1 vanilla bean, split and scraped
  • 3 tablespoons sugar
  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 2 cups milk
  • 2 eggs, beaten
  • 2 tablespoons butter


  1. 1.

    In a saucepan combine peaches, brandy, vanilla bean and scraped seeds, and 2 tablespoons sugar and bring to a simmer. Cook until peaches are soft but still barely hold their shape, about 10 minutes. Transfer to a bowl and set aside.

  2. 2.

    In a large bowl whisk together whole wheat flour, baking powder, salt, and remaining tablespoon sugar. Add milk and eggs and beat until well combined.

  3. 3.

    Melt 1 tablespoon butter in a large skillet over medium high heat. When butter has melted, add pancake batter by the 1/4 cup, making sure to not overcrowd the pan. When bubbles begin to appear on the surface of the pancake, flip and continue to cook until both sides have browned, about 2 to 3 minutes per side. Transfer to a serving platter. Repeat with remaining batter and butter. Serve pancakes hot topped with warm boozy peaches.

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