Bourbon Peach Pancakes

Ingredients

• 60 ml (1/4 cup)bourbon
• 100 g (1/2 cup)sugar
• 2peaches, thinly sliced
• 180 g (1 1/2 cups)plain flour
• 12 g (1 tablespoon)baking powder
• 1 g (1/4 teaspoon)ground cinnamon
• 3 g (1/2 teaspoon)salt
• 240 ml (1 cup)whole milk
• 30 ml (2 tablespoons)bourbon
• 1 large, at room temperatureegg
• 5 ml (1 teaspoon)vanilla extract
• 1peach, diced into small cubes

Instructions

1. 1

   Prepare the peaches

   Put the sliced peaches in a medium, preferably shallow, bowl.

2. 2

   Make the syrup

   In a small pot over high heat, combine 60 ml bourbon and the sugar. Cook until the sugar has fully dissolved and the mixture boils. Take the pot off the heat and pour the mixture over the peaches. Leave them to soak for at least 30 minutes. When ready to serve, lift the peaches out with a slotted spoon.

3. 3

   Heat the skillet

   Warm a large skillet over medium-low heat for about 10 minutes.

4. 4

   Mix the batter

   In a large bowl, whisk the flour, baking powder, cinnamon and salt together. In a separate bowl, whisk the milk, 30 ml bourbon, egg and vanilla. Gradually whisk the wet mixture into the dry ingredients, mixing only until just combined.

5. 5

   Cook the pancakes

   Pour 60 ml (1/4 cup) mounds of batter into the pan and arrange 5–6 peach pieces on each mound. Cook for 2 minutes, or until bubbles cover the tops and the edges look set. Carefully turn the pancakes and cook for 1 minute, or until the undersides are lightly browned. Continue with the remaining batter.

6. 6

   Top and serve

   Top the pancakes with the bourbon-soaked peaches and serve with a dollop of whipped cream and a mint leaf.

What are bourbon peach pancakes?

Pancakes are a familiar griddled breakfast, while bourbon-soaked fruit brings a distinctly American flavour pairing to this version. The sliced peaches sit in a warm bourbon-and-sugar mixture, then go on top of cinnamon pancakes.

Diced peach in the batter adds fruit to each bite, while the soaked slices make a soft, syrupy topping. The recipe keeps the batter simple so the peaches remain the main flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 5g protein, 31g carbs, 3g fat.

Flour and sugar provide most of the carbohydrates, while the peaches add more carbohydrate and some fibre. The milk and egg contribute protein, and the whole milk supplies most of the fat; bourbon also contributes energy. Pair a serving with plain yoghurt or eggs and extra fresh fruit for a more balanced plate.

Soak the peaches

The bourbon and sugar mixture should be hot enough to dissolve the sugar and reach a boil before it is poured over the fruit. A shallow bowl helps the slices sit in the liquid.

Allow at least 30 minutes for soaking, then use a slotted spoon to serve the peaches without bringing all the liquid with them.

Keep the batter light

Dry ingredients: whisk the flour, baking powder, cinnamon and salt thoroughly so the raising agent is distributed evenly.

Wet ingredients: bring the egg to room temperature as specified, then whisk it with the milk, bourbon and vanilla. Fold the wet mixture into the dry only until combined; a few small lumps are preferable to overmixing.

Watch the pan

Heating the skillet over medium-low for about 10 minutes gives it time to warm evenly. If the first pancake browns too quickly, lower the heat before cooking the next batch.

Use about 60 ml of batter for each pancake and place 5–6 peach pieces on top while the batter is still wet.

Read the doneness cues

The first side is ready to turn after about 2 minutes, when bubbles cover the top and the edges look cooked. Turn carefully so the fruit stays in place.

The second side takes about 1 minute; look for light browning underneath. Keep the heat moderate so the outside does not darken before the centre is cooked.

Serve with a little contrast

The bourbon-soaked slices bring sweetness and softness to the pancakes. A dollop of whipped cream and a mint leaf, as suggested in the method, add a cool, fresh finish.

For a more substantial brunch, serve alongside plain yoghurt or eggs. Add the peach topping just before eating so the pancakes do not sit under the syrup.

Recipe notes & tips

• Use ripe but still firm peaches so the slices hold their shape during soaking.
• Measure the batter consistently at about 60 ml per pancake for more even cooking.
• Let the skillet preheat for the full 10 minutes before adding batter.
• Wait for bubbles and set-looking edges before turning each pancake.
• Drain the soaked peaches with a slotted spoon before piling them on top.

Variations

• Use nectarines: swap them for the peaches in the soak and batter.
• Add toasted pecans: scatter chopped pecans over the finished stack for crunch.
• Make it alcohol-free: use apple juice in place of the bourbon in both stages.
• Add extra spice: increase the cinnamon slightly or add a pinch of nutmeg.
• Choose a fruit topping: serve with fresh berries instead of the soaked peach slices.

Common mistakes to avoid

• Overmixing the batter: stop as soon as the flour is incorporated to avoid dense pancakes.
• Turning too early: wait until bubbles cover the tops and the edges look set.
• Using a very hot pan: keep it at medium-low so the pancakes cook through without scorching.
• Skipping the soak: allow at least 30 minutes for the sliced peaches to take on the bourbon mixture.
• Pouring on all the soaking liquid: lift the fruit out with a slotted spoon to keep the topping from making the stack soggy.

How to store

Refrigerate leftover pancakes in a covered container for up to 3 days, storing the soaked peaches separately if possible. Reheat the pancakes in a low oven or briefly in a dry skillet; add the peaches just before serving.

Frequently asked questions