Sautéed Peaches with Brown-Butter Pancakes


Preparation info

  • Difficulty


  • Serves


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Sweet peaches gently softened and glazed with brown sugar and cinnamon, nestled on top of fluffy pancakes—does a summer morning get any better? When you can’t keep up with the abundance of peak peach season, treat yourself to this hearty breakfast that’s equally suitable for dinner—yes, pancakes for dinner is definitely allowed!

Make sure not to overmix the batter, or the pancakes may come out dense and tough. If you want to keep the morning simple, you can always just melt the butter rather than browning it, but browning the butter gives the pancakes an extra dimension of flavor. But we do understand—sometimes the less we have to do in the morning the better, especially before that first cup of coffee.


For the Topping

  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 4 medium peaches, ripe but firm, sliced into ½-inch (12-mm) wedges

For the Pancakes

  • 2 cups (250g) flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse kosher salt or sea salt
  • Dash of freshly grated nutmeg
  • ¼ cup (½ stick / 55g) unsalted butter
  • 2 cups (480ml) buttermilk (see Note)
  • 2 eggs
  • Finely grated zest of 1 medium orange (optional)
  • Vegetable oil or nonstick cooking spray, for the skillet



  1. Make the topping: In a large sauté pan, melt the butter over medium-low heat. Add the brown sugar and cinnamon and stir to mix evenly. Add the peaches. Cook for just under 1 minute, then gently flip the peaches. Cook for another 30 seconds and remove from the heat. Set aside.
  2. Make the pancakes: In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and nutmeg. Whisk for 20 seconds to thoroughly combine.
  3. In a small saucepan, melt the butter over medium–high heat. Continue cooking until the butter starts to develop an amber color and gives off a nutty smell (if it seems like it is cooking too fast, occasionally lift the pan off the heat and give it a few swirls, then return it to the heat). Set aside.
  4. If making your own buttermilk, prepare it now (see Note).
  5. Place the buttermilk in a medium bowl. Whisk in the browned butter. Whisk in the eggs and the orange zest (if using).
  6. Make a well in the dry ingredients. Pour the buttermilk mixture into the well. Combine the wet and dry ingredients by stirring from the center and gradually working your way out, just until there are no flour streaks (the batter will still be lumpy).
  7. Heat a large pan or skillet over medium–high heat. Lightly brush the pan with a touch of oil or coat with nonstick cooking spray. In batches, ladle the batter into the pan to make pancakes. When the bottoms are golden and the tops are bubbly (1 to 2 minutes), flip the pancakes over and cook the second side until golden. Set the finished pancakes aside on a platter. Repeat until the batter is done.
  8. Serve the pancakes topped with the glazed peaches and any other favorite toppings (maple syrup, whipped cream, butter …).