Sweet Peach Pancakes are light and tender pancakes with a little flavor of cornmeal. These southern pancakes are full of juicy, ripe peaches. Such a delightful breakfast!

I live in the heart of peach country, South Carolina, and there are multiple peach farms near my home, making me feel obligated to eat them at least a couple times a week. In other words, you’re going to see a lot of peach recipes this summer! (Note: Originally published June 28, 2013.)

Cornmeal In Pancakes

Sweet Peach Pancakes are a first for me. This is a recipe published in Southern Living magazine last summer and it’s wonderfully suited for a lazy, weekend summer morning. With a mixture of cornmeal and soft-wheat flour, these pancakes have the wonderful flavor of cornmeal, without being heavy. The cornmeal pairs perfectly with the sweet, juicy peaches and gives the pancakes a little bit of a gritty texture.
Soft Wheat Flour

The recipe calls for soft-wheat flour and you might be wondering what it is. Soft wheat flours contain a type of wheat that has a low protein content as well as a low gluten content. White Lily brand of flour is a soft wheat flour and is very popular amongst southerners for making biscuits and cakes. Martha White is another brand.

If you can’t find a soft wheat flour at your local market, you can order White Lily from Amazon or try a mixture of cake flour and regular all-purpose flour.

Sweet Peach Pancakes Recipe Tip

When pouring the...