Peach & Walnut Buttermilk Pancakes


2 cups King Arthur 100%-organic all-purpose flour
4 tablespoons sugar
¼ teaspoon kosher or sea salt
1 tablespoon baking powder
¼ cup vegetable oil
2 tablespoons butter, melted
2 eggs
1½ cups buttermilk
1½ ripe yellow peaches*, peeled and diced small
¾ cup toasted walnuts, chopped

*If fresh peaches are unavailable, feel free to substitute with frozen peaches


Dice the peaches into small pieces, sprinkle with 2 tablespoons sugar, then set aside.

Combine together flour, 2 tablespoons sugar, salt and baking powder in a medium-sized bowl; create a well in the center. Place the oil, butter, eggs and milk in the well. Mix by hand or with a wooden spoon (do not beat) until all ingredients are completely incorporated; fold in peaches and walnuts.

Spoon ½ cup batter per pancake onto a hot, well-oiled flat-top grill; use the bottom of the measuring cup to slightly spread the pancake batter into an even-sized circle. Cook until bubbles begin to form, flip pancakes over and cook on the other side until golden brown; repeat process until all pancakes have been cooked. Keep pancakes in a warm, 200ºF oven until all have been cooked. Serve while hot with warm maple syrup!

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