Pittman & Davis Peach Pie Pancakes Recipe

Pittman & Davis

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Did you know that our all-time favorite American classic breakfast and brunch has been around for centuries in the diet of many different cultures?

Pancakes exist and are a favorite staple in many countries and believed to have begun before the Stone Age.  It was prepared in ancient Greece and Rome where they made it using wheat flour, olive oil, honey and curdled milk. It was so popular that even during the Elizabethan and English Renaissance periods it was mentioned in different books. They flavored their pancakes with rosewater, sherry, apples and spices.

In the United States, the use of the name pancake started in the 15th century but was standardized in the 19th century. It is also called buckwheats, griddle cakes, Indian cakes, johnnycakes, journey cakes, hoe cakes, buckwheat cakes and flapjacks. No matter what we call them; pancakes are timeless and can be served any time of the day with or without toppings.

How to make Peach Pie Pancakes

Yields: 16 silver dollar pancakes


1 cup (120g) white whole wheat flour or gluten-free* flour

1 ½ tsp baking powder

¾ tsp ground cinnamon

¼ tsp salt

1 tsp unsalted butter or coconut oil, melted

2 tsp vanilla extract

½ cup (120g) plain nonfat Greek yogurt

¾ cup (180mL) nonfat milk

½ cup (100g) finely diced Pittman & Davis Georgia Peaches (fresh or canned in 100% juice and drained) or Sweet Petit Peaches


  1. Using a medium bowl, mix together the baking powder, flour, cinnamon and salt. In another bowl, whisk together the vanilla and butter. Add the Greek yogurt, stirring until there are no longer any lumps. Alternately add flour mixture and milk, starting and ending with flour, and stir until combined. Gently fold in the peaches.
  2. Coat nonstick pan or griddle with cooking spray and preheat over low heat.
  3. Use 2 tablespoons of batter for each pancake; place the batter on the hot pan and spread into an even, circular shape. Cook for 2-3 minutes until the bottom is slightly brown or skin is forming around the edges. Flip the pancake and cook the other side for 1-2 minutes or until golden brown. Glaze the top of the pancake with pure maple syrup, if desired.

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